A chef's opinion

I purchased this model range after a disasterous affair with KitchenAid convection ranges, that would NOT give consistent performance in convection baking. The oven would overbake on the right side while leaving the other side raw, and spottily brown in the center of the pan. I am a former Pastry Sous Chef, who was trained at a Wolfgang Puck restaurant by a Le Cordon Bleu trained and certified Pastry Chef, and I was using the same pans (just smaller) in my home oven as what I was using at the restaurant. After fighting with KitchenAid I got the range replaced for a new KitchenAid, which did the exact same thing! I decided to try a GE Profile (which was the one most recommended by other chefs, and I had seen GE Monogram ovens bake flawlessly in convection settings), model number JBP910BK. I said if this one doesn't work, I am throwing in the towel and living without a convection oven (or get a commercial one). I was astounded at the difference in perfomance of the GE Profile! It will bake three half sheet trays of cookies to perfection, with no variation from rack to rack or from side to side! In fact, the items were baking out better, not tasting raw and doughy anymore while being dark brown. This oven also has GE's True Temp system, which utilizes a platinum tipped sensor to control the oven temperature, and keeps the variation within tolerable amounts. The normal (this was told to me by several technicians) is for an oven to vary by 30 degrees while running. If it is set to 350, it will usually heat to around 375 and then cool down to 325 before heating the elements up again. A GE True Temp cuts that in HALF, keeping a much tighter hold on the temperature and giving more accurate, consistent results, every time. This oven performs beyond my expectations, and outperforms the Hobart ovens I worked with at the restaurant.
On the cooktop: The cooktop gives phenomenal performance, and consistent performance. I use All Clad LTD cookware, and on my KitchenAids..the pans were responding to fast, as the elements would not hold a consistent temperature and would cycle on and off, which would have the pans cooling down and then heating to hot again. The GE Profile does not do that, and gives consistent, even and HOT performance. It will go low or very hot. The 12 inch element is also very handy for when I use my big saute pans, and the bridge element for my odd shaped ones and roasting pan. The cooktop is also designed to accomadate all elements, not if you have one pan here you have to try and squeeze something into the rear. You can have oversizes pans on the stovetop and they do not muscle out the others (usually).
I HIGHLY recommend the GE Profile ranges, for their consistent high end performance!