I do not understand the attraction of electric ovens but that is probably because the ones I've used were invariably very inaccurate with loads of hot and cool spots. They required steep learning curves. I've always loved gas and to this day the best oven I ever owned was a very inexpensive Amana. My pastry chef friend roomed with me and used it to make wedding cakes between jobs but because it was a regular, home oven it limited the size of cakes she could make. She, too, loved it.
We have a 60 inch range because that is what the builder put in and as expensive as a replacement range is, putting in cabinets to take up the extra space a smaller range would leave makes the big range look cheap in comparison. Still it took several years of savings to replace the range we had in their.
We had a Garland commercial range (the first page of the instruction manual said in huge letters that this was not to be installed in a domestic setting). It was great in that it was dead-simple. I would pop off the oven knob and crank the thermostat when making pizza and, viola, we had a pizza oven that cooked pizzas at 700 degrees. It could have gone higher, probably, Garlands are not insulated so I was nervous about setting the wall behind or the cabinets on either side of it on fire.
It also had a 24 inch stainless steel griddle which was fantastic when I figure out how to use it which sat on top of a restaurant broiler which was also phenomenal.
That said, it had no windows in the oven doors or lights in the ovens. It was not insulated so when my pizzas were cooking at 700 the doors were at 700 which is very unpleasant in the summer and very dangerous all year round, especially with two, wild toddler boys. Whenever we turned it on we would yell "oven's hot" as a warning and the boys knew to stay on the other side of the island. But it was terrifying having friends over. I cut out some pipe insulation to fit the door and then duck-taped magnets onto the back side and this would go on the oven door and be cool to the touch. But it was ugly so my wife nixed it. It was the birth of our even wilder baby girl that prompted us to purchase a new range. I am too old at this point to guard the oven while baking.
We were limited to three or four different ranges because of the big space. We chose a Blue Star based on recommendations from some chef friends and on internet reviews. I would never buy a Viking as they are overpriced and not reliable (they were good 20 years ago). Wolf is okay but not as good as they used to be before merging with Sub-Zero (not sure who acquired whom) and they are also very pricey. Blue Star was the best value for the money.
It cooks and bakes nicely, has windows in the oven doors, lights that go on with a big rocker switch, and even insulation in the door. I would never buy an oven with controls at the back because who wants to reach across cooking food to mess with the controls. The downside is the place we bought it does not service it and it is hard to find service. It needs to be adjusted and I haven't bothered to setup an appointment and I cannot find instructions for DIY online.
It came with an add-on cast iron grill/griddle that replaces two burners. I use it but if I'd had to buy separately I would have passed. It's stupid expensive as an add-on and I could buy several dozen nice, burner top griddle/grills from Bed, Bath, and Beyond for what Blue Star charges. But I use the griddle several times a day. I used to use a flat top so I like it. My wife is not as enamored of it and does not use it. But when Dad's Diner is making pancakes, waffles, and eggs, it comes in very handy.
