I'm remodelling my kitchen and would appreciate any advice on ovens that bread bakers like--or that they regret buying.
Having used both gas and electric ovens, I can't say that I have a preference for either. My wife prefers an electric oven, but likes gas burners for the stove-top instead of electric burners. So, we presently have a dual-fuel model with electric ovens and a gas cooktop. It is manufactured by Jenn-Air. We've had it about a year with absolutely no complaints.
It looks like this: http://www.jennair.com/ja/products/prod_detail.jsp?model=JDR8895AAS&cs=0&BV_UseBVCookie=Yes, although we opted for black instead of stainless steel. The upper oven is really hand for pizza or casseroles or other items with low profiles. The lower oven also has convection capability, which I am still trying to get used to. I like the concept, but I'm so used to a conventional oven that I have to really think about what to expect for times and temps when using convection.
If money weren't an object, I'd probably get a commercial-style stove and an oven with steam injection capability. Sigh.
Have fun shopping.