Having both a gas and an electric oven is a great feature if you are a
serious cook. The gas oven cooks with a "wet" heat because of the water
vapor formed when the hydrogen in the gas is burned. The electric is a
dry heat. In an oven dry heat is better for crisping and crusting
things. Bread and Pizza will come out better from an electric oven. A
wood fired oven will also turn out a better "crispier" surface and more
crunch than gas fired. Since wood is principally carbon, little or no
water(steam) is formed in wood combustion, similar to an electric oven.

I know this doesn't solve your dilemma, but it may make your selection
somewhat easier.

EJ in NJ

DManzaluni wrote:
> Does anyone know when GE revamps their Profile models please? I need
> to buy a range and it seems that the PGB918SEM is the only real
> contender: There is a Maytag with a double GAS oven (for some
> inexplicable reason the second oven on this GE gas range is electric)
> but it seems to lack significant features.
>
> My concern is that this model has been on the market for a few years
> and I understand they revamp their range cosmetically every year or
> so. With minor revamps of the features every few models. And this one
> is suddenly being heavily discounted and offerred with hundred dollar
> rebates. (not real rebates: You have to buy more than one qualifying
> product)
>
> I am wondering whether they will suddenly offer a model with a second
> gas oven five minutes after I have spent a ton of dough re-wiring my
> whole kitchen to accomodate this electric oven (at the minute the fuse
> blows every time we use the microwave for more than a few minutes with
> almost anything else around the whole flat turned on)
>
> [My present range is also a GE Profile and the glass top suddenly
> shattered and I discovered that replacement costs about three times
> what the whole unit is worth]