Okay, I'm now using the Dacor range I installed: gas top, electric convection oven (at least I won't have to replace oven ignitors ad nauseum, but I do have to trim my baking stone).
I'm a complete neophyte with such an oven, and I'd appreciate any kind of tips you can offer, such as when baking a pizza, do you still keep the stone at the bottom? Would I want to use convection for pizza? What shelf location in oven for various types of baking? That kind of stuff.