I am redoing my whole kitchen, but my greatest angst is over the wall ovens. My beloved 50 year old Gaffers and Sattler gas wall ovens had a built in rotisserie which hasn't worked in a decade, and one door now has only one hinge. They baked beautifully. I am switching from gas to electric with great trepidation, as I have heard that the lower moisture makes it harder for cakes to rise.

Baking well is my most important consideration.

I seriously considered the 30" thermador with rotisserie, but really only have room for 27", which doesn't have a rotisserie. If people adored their rotisseries, I might go for 30" anyway. But if I am only doing 27", then why not kitchen Aid double convection wall oven, which Consumer Reports loved, and which is way cheaper?

All forums say nasty things about both thermador and KA. And I am terrified of self cleaning, which gas ovens do automatically, with no fears of frying motherboards or exploding glass doors. Help!