Commercial bakeries use gas ovens. Not electric. So you are already off down a specious rabbit hole. Plus, you are looking at a 36, which takes forever to heat up and has too much capacity, actually. Then you are looking at horrible quality cheap stuff that won't be good for anything you cook.

Look at a good quality all gas oven. Bluestar. Thermador. Wolf. Etc. 30". A 30" Bluestar can fit a full commercial sheet pan. OR look at a range top and wall ovens.

Commercial bakeries use gas to keep utility costs down, not because it's necessarily the best baking fuel. Some people prefer baking with gas, but plenty of successful home bakers use electric ovens. You can read debates about the pros & cons of each online. Please look for the posts here from the unhappy Zline owners. The ovens are problem prone. I don't Kucht or Thor are much better. Stick to the mainstream brands.

We have a dual Fisher & Paykel and I love baking in it. So much more even than when I had all gas. Please stay far away from ZLine as awm points out, so so so many unhappy customers.

Consider a cooktop and separate wall oven. You get to mix and match strengths that way. I wouldn't consider any of the ranges that you are considering. If you must do dual fuel, do the Wolf.