I cook alot. I would only use a gas stove, which I put in a propane tank to feed it because there is no gas lines in our area. So much easier to clean, cook, and bake with. and I have used them all.

Have natural gas by GE, self-cleaning with convection oven. Apparently convection oven cannot be used successfully with anything that rises (cakes, breads, muffins etc) and have seldom used it. I like gas for its efficiency and lower operating cost. In Ontario electricity rates are governed by the time of day while gas is consistently one rate. It took a bit of time getting used to gas after having electric stoves for a very, very long time.

Just purchased a Samsung for our daughter's birthday. It is convection/electric. She loves it. She didn't have a choice, otherwise she would have gas. Check Lowes, the internet for best price on a model you like. Lowes will match the lowest price. Daughter really likes the easy clean and the convection.

Had an old stove in this house that had been used as a rental for years. I had stood on top of the stove and the entire burner part collapsed. It was all rusted and had seen it's last day.

Went to an auction that had a gas Magic Chef stove listed with one broken burner. For $100.00 I got an older top of the line with all the bells and whistles. I had a repair man come to fix the burner and he marveled at the great features of unit. I think that was 20 to 25 years ago. I liked it so much that I bought a Magic Chef refrigerator to match and painted the kitchen to coordinate. I've had it repaired once when the oven temp was off, but to replace it would cost $$. It's not convection, but it serves my needs.

I am on my third Jennaire but it is gas. I love it and love the convection oven. I would expect an electric to be as good. Reason for it being the third is:
1) it was in the home we bought in 1995. Loved it!
2) updated the kitchen in 2006.
3) moved to Illinois in 2009. Bought a bank owned property and had to buy all new appliances. Stove is still wonderful!

I have a convection oven in current stove and my previous two stoves. Used it once years ago and never again. Didn't see the need for it.

Be aware that if you do a lot of baking you should not use the convection feature. It dries out the baked goods. Also, cast iron cannot be used on some flat tops.

We have a GE Profile Convection oven. It is actually our microwave which also has the convection feature. We like it for both. Our stove is gas, self cleaning oven. Like it, too.

My daughter-in-law and I both have glass top electric stoves and we hate them. I'm glad I don't do a lot of cooking any more or I'd have a bigger mess than I do. One thing to consider with glass tops is that your cookware needs to have absolutely flat bottoms so they make good contact with the surface. I love my stainless, waterless pans but they are not flat bottom so are slow to heat. Also you may not be able to use cast iron since it can scratch the glass. I don't have a convection oven so no comments on that.

I had the convection option in my last stove--a dual fuel Jenn Air. Loved loved loved the gas burners because of the instant on/off heat. I also used the convection once and could not figure out why people raved about it.

And then we moved. I now have an electric glass top GE and hate the thing with a passion. I could not figure out why my canning was so hit and miss last summer--until I realized that the burners kept cycling on and off as they reached the temperature required. You could actually see the 'red' of the burner coming on and then fading out and then coming back on. So there is never a constant heat for cooking. My neighbour who has the same stove, did not believe me until I showed her using a pot with a couple of inches of water in it. The water came to a boil and, with a gas stove or even a coil electric stove, would remain at that boil or even boil more vigourously until the heat setting is changed. With mine, the boil lessened and then became more vigourous as the burner cycled. I guess it has some sort of thermostat that turns the heat on and off like a furnace.

I have been searching for a gas or dual fuel to replace it and am very frustrated but for a different reason. The current trend to have an extra middle burner, has moved the placement of the other burners closer to the sides of the stove. But if you are using a canner or large stock pot, the edge of your pot is now very close to your counter top and could easily cause heat damage. Grrrrrrr!!!

Okay rant over. Chasing Hawk I wish you the best of luck in your search. And let us know if you get a stove with the convection oven option and how often you use it.