Of course you can bake in both barring some design flaw in the AG that I am not aware of. I have baked in gas and electric ovens for 50 years. Many feel there are differences between the two but sometimes I think the design of the oven and the ability to heat evenly is more important. Maybe someone will speak to the ability of the Wolf AG oven to bake evenly. I would google gas vs electric baking for lots of opinions on the cooking forums about what others feel the differences are between gas and electric. Keep in mind there are many claims about what a given appliance will do and you have to decide if this is going to be significant and make a difference in how your cooking/baking comes out. I have the Wolf DF(3 years) and one of the reasons I like it is the different baking modes and the ability to manipulate the direction of the heat. On the other hand the AG has the infrared broiler. Some might prefer that. The DF has the third element(European or True) convection, but I think this is a little over sold. I do like the double fans and not sure if the AG has that. We had a previous convection oven and it had a hot spot that we thought was from the fan being not centered perfectly and we thought at the time 2 fans would be better in case a fan was out of alignment. The Wolf DF being electric oven keeps a narrow range of temperature, just a few degrees on either side of the set temp according to a separate thermometer. Gas ovens usually have a 25 degree swing on either side of the set temp. These numbers depend on the tolerances of the thermostat used. While this is nice, how much difference does this make for what you bake? One comment about the burners. From some of the informal testing I've read, the simmer on the AG seems to be a bit higher than on the DF. Trevor Lawson used the Wolf AG(not the DF) to compare simmer to the Culinarian. They took a 5.5 inch circle of paper and placed it on the burner and the paper discolored/burned according to the amount of heat it received. I did this myself and the simmer on the Wolf DF regular burners left NO discoloration. The simmer burner had one very slight almost imperceptible discoloration about the size of a finger nail. The Wolf DF simmer is great on all the burners. The actual simmer though will be greatly influenced by the pan you use. Here is a link that might be useful: Trevor's simmer test

Elba- I did maybe a cup of whole milk and 1/2 cup of cream for 18 eggs. Honestly, I did not measure, I poured and whisked with eggs till it looked milky enough for scrambled eggs. Cooking 2 day - the tomatoes, I just cut into slices and arranged it on the top so that it would look pretty. The shallots, i sautéed and also tossed the asparagus witht the shallots before dumping all in the baking dish. I dotted the top with some goat cheese as well. The goat cheese really made the dish. The tangy melts taste was a superb compliment to the frittata. I remember I also used some Penzey's herb blend..maybe foxpointe. Some herbs will enhance the favors.

If it's the broccoli cheese and rice dish you're talking about, you can do both. I often freeze it uncooked, put it in a cold oven (to save my dish from cracking) and cook it uncovered for 35-55 minutes. (Depends on how high you put your heat.) Currently, I also have some that have already been baked in the freezer, as I had to use some chicken I added to it. I would thaw that one overnight in the fridge, and reheat in the microwave. It's good either way.

We are all triangles, lol. Such an interesting observation about the internet and forums. I know eyes probably roll at most of my posts, but someone somewhere might use my non-recipe jumble way of cooking or use a hint since we cut out most sugars and salts a long time ago. Mentioning pharmacists Barb...i've done the same. I wandered into a pharmacist in the city....seems to be one on every NYC block...two young girls behind the counter, young meaning younger, probably early thirties. This was a couple years ago, but i decided to ask about a possible urinary tract infection and we ended up chatting for 20 minutes. They were so helpful and suggested a non-invasive over the counter thing to try first before seeing my primary care as i just had no time...they were a fantastic wealth of information. And made me promise to seek doctor help if it was not solved in a few days. Researching on our own is just good knowledge to have along with your primary care office. We really are responsible for our own basic needs at home and to eat as healthy as we can. It is difficult to start making changes to a dish that is so familiar but i feel pretty shitty after eating comfort food. DH made red-eye gravy, scratch biscuits, the day after a party. With leftovers after i made a de-salted roasted ham NewYears day...we ate tiny portions and it was a treat, then felt crappy all day. We just don't eat that way anymore. (it was delish going in!) Not had tuna casserole since my my mother made it when i was a kid. Loaded with wasted calories. Lots of ways to replace that with vegetables and still be creamy and filling. I've been making a no-mayo nicoise tuna salad for years. Even better, With your prep bowls...6 or 8 soup bowls near your chopping block...chop a half red onion, or white, a half red pepper, a couple ribs of celery, some green onion...pull some peas, limas, spinach, out of the freezer,,,,(i buy the bags over the rectangle cube boxes from the freezer section). Any good veg choices you like...) in the bags you can just take a handful, then wrap it back up with a rubber band. A veg in each bowl, the frozen as well and they start to thaw a bit. Some olives if you like them, capers if you have them. A half a chopped apple and some lemon zest with a 1/4 juice...grate a couple cups of cauliflower. Or chop. Even chopped mushrooms. Saute your onions and celery, grated carrot, garlic...whatever you want and place in the bottom of a casserole, add all other veg and layer with tuna and cooked rice pasta or regular egg noodles but use a 1/4 portion. Just replace all that pasta with 3/4 veg. Cauliflower is such a great pasta/rice replacement. We use non-fat greek yogurt mixed with cottage cheese, feta, or a slice of goat cheese...we like all of those and usually have them on hand. I use a bit of water but skim milk is a good choice for some moisture. And egg stirred in is good but not necessary. I always have citrus ice cubes frozen with some herbs. a couple of those on top...cover and bake...then cover off near the end of oven cooking to get a nice bubbly light brown top. Browning a bit adds flavor. Packed with lots of veggie you can eat a bit more. The rest of the fresh chopped veg and apple/lemon/herb, olives etc goes into a fresh tuna salad for the next day or two. Cucumber and avocado is super on that salad. You then have a crisper drawer of leftover veg not cut up for another few meals at the end of the week. Half a red pepper, half and onion, etc. My veggie lasagna and Shipwreck pie, both are 75% veg and keep winning cooking contests. Because they are baked casserole dishes they have all the elements of comfort food without the high starches and empty calories though very filling and comforting...and we don't feel shitty the next day.