I have the opportunity to switch to a gas range due to our housefire. They have to replace our fireplace and the Maricopa county no longer allows wood burning fireplaces unless they are EPA certified. Therefore, it's more cost efficient to switch to a propane (no natural gas in our neighborhood yet) fireplace. They have given me the option. I think I'd prefer propane as I'll probably use it more, especially on nights when my husband is gone and when I just want to take the chill off the room.

The biggest bonus of propane though, an excuse to get a gas stove!!!! I love cooking on a gas stove! What I'd like to know though, is what about the oven? There are dual fuel choices, using electric for the oven, gas for the stove. This is what the guy doing the fireplace recommends. (does he really know anything about cooking?) But, is this just a fad? My main concern is the best cooking oven, efficiency being a close second.

I found a nice dual fuel range with a convection oven, two ovens stacked which matches what I currently have except right now I don't have convection. It's the same 30", basically just adding the gas stovetop and convection feature to my ovens. Currently I have a Maytag Gemini but the one I found that is similar is a Jenn-Air.

Any recommendations? My goal is to stay under $2,000. Insurance will not be paying for my new oven.

Tracy

I was hoping some might have suggestions. I have a standard freestanding gas range/oven. Recently the electronic panel that operates the oven died. The gas range top still works. It's going to be close to $300 to replace the part on an oven that retails for about $550. I could upgrade to the same brand gas oven with convection for about $800 (good deal at a local place that sells scratch-and-dent stuff). But here is my concern, two different repairmen I talked to said that this just typically happens with these new electric control panels because they are not built to handle high heat and moisture. I of course am running my oven at very high heat (but come on, it's an oven) and high moisture (steam for bread).

Has anyone else encountered this? Would I be safer with an electric oven? The gas oven has always steamed well and vented well and I've never blocked the vents.

And, if I were to get a new oven, is convection worth the extra cost? How have other bakers liked the convection feature.

Thanks for your suggestions.

Does anyone use a gas convection oven? I normally prefer gas cooktops and electric ovens, but I'm not sure if the dual fuel is worth the extra cash in terms of performance. I would like to hear from the baking enthusiasts about performance and reliability. Thanks!