Product review (2 stars): So Much Promise, So Little Performance.
Dual fuel? Check.  Double oven? check.  5 burner? Check. Nice look? Check.  Well, looks can deceive.

For the money it is very poor performing.  The thing that I find utterly unacceptable is that the oven can not hold temperature.  That has screwed up countless meals over the last 2 years.  I thought I would adapt, get to know it's quirks...nope.  Once it is at temperature and the door is opened and closed to place food inside, it does not automatically sense the temperature change to reheat the oven back to temp.  That is a basic, fundamental oven function that it can not do!.  So here is my work around.  I set the oven for 350 deg. The digital output will show it climbing up to temp.  It beeps that it is ready. I place food inside.  I turn off the oven, then immediately turn it back on, setting it at 350 again.  It shows the temp is down to 320 or so.  Then the oven will heat back up.  If the oven is not manually triggered it will linger at 320 or so. This happened last night, my husband did not know the trick - to what he thought was 30 minutes at 350 for a casserole ended up too low a temp to cook and brown properly in 30 minutes so when I boosted the temp to get it too cook, it was pretty dried out and ruined.

All the convection features will burn and dry out and ruin anything you put in there. I researched and tried all the tricks and the foods that are suppose to work "great".  Nope. Food and time wasted.

The oven probe feature -  I never use that either.  When the probe reaches the temp you want it turns off the oven. But it is usually underdone because the probe is metal so it "cooks" the meat around it in a roast.  So then I have to turn the oven back on, reset the probe in another hole, and iterate 2 more times. What a waste of time and effort!  I prefer to manually check with my external probe so I can adjust the time and doneness without the hassle of the oven turning off each time.

The burners.  I like the front 2.  The middle oblong burner is weak.  I thought I could put a roasting rack on it instead of across  two burners but it is too weak to work well.

Bottom oven - I like this but it takes 30 minutes to come up to temp. but it does cook more evenly for shallow items that the larger oven.

So with the GE oven such a failure, I have found I use my nice Breville toaster oven so much more now.  It comes up to temp quickly and accurately, it keeps itself at temp, cooks evenly. (At 10% of the cost of this dual oven)  Instead of cooking a 13x9 casserole and saving leftovers.  I make 2 8x8 casseroles so I can cook them in the Breville. One is cooked, then the second is cooked while we eat.  I stopped making mini-muffins entirely.  They were uneven burnt and dry. Always.  I stopped cooking cookies on sheets, unless I make 1/3 more to account for all the dried and nasty ones.  I opt for bar cookies in the Breville now.  The list goes on and on.

Bottom line:
I intentionally avoid using my oven if I can. BTW I am an experienced, attentive epicurious-style home cook of 20 years.  This oven has ruined more food in the past 2 years, by far, than what had been ruined in the previous 18 all combined!

I wish I did not get this oven.