Wait, she doesn’t like gas cooktops, for aesthetic reasons?
Yeah, I’m not sure I’d even bother arguing with her on the appliances. That’s a very bizarre opinion.
So if the aesthetics are a big deal for her, does she want a glass cooktop, or perhaps an induction cooktop? Both of those will look very sleek. But I think gas is ideal to cook with.
We have a glass cooktop, and are not going to replace that particular item. Induction would mean having to scrap a large percentage of our current pots and pans.
Yeah. Me too.
As an addict of DIY shows the best reason I heard was when the design team decided appliances didn’t need to be “matchy matchy” when they had a high end Viking stove that was blue installed next to the stainless steel dishwasher. The different color combinations looked great I thought.
You’ve been keeping that one in the holster for 14 years, haven’t you? 
Sounds like maybe you have separate cook top and ovens as opposed to a range. If so, then the built-in oven might be a limiting factor since there just don’t seem to be as many to choose from compared to ranges. So you might start your search there, decide on a brand and then see what fridges, et al match with it.
As for your question about ovens that are good for baking, I know convection is an option, though I’m not sure how they perform for baking and cooking times might need to be reduced.
Purchase from a good store that installs, picks up the old one and disposes of it and will repair or replace the unit you purchased,
Sears, Best Buy have good track records. Show room items have better discounts.
I always recommend a visit to gardenwebfor some very well thought out opinions on something like this.
Like we’re going to listen to you on this one… 
I have a convection oven (cooking with gas but baking with electricity). It also has modes for conventional baking, and broiling, which I suppose they all do. For convection baking the rule of thumb is to reduce the temp by 25F and also reduce baking time but the time is kind of a crapshoot until you do some experiments. My wife does a lot of cakes and won’t use convection because the recipes for cakes are more more sensitive to temperature and time and she doesn’t want to take a chance.
My oven has a heat shield that lets me split it in two parts…so I either have two small ovens (each with their own convection fans), or one normal sized oven (also usable as convection). One of the small parts can’t be used as a standard, non-convection oven. The other one can. Without the heat shield, it can be used either way.
My microwave is also a convection oven. I don’t think it has a non-convection bake mode.
All that being said…I cook with the convection turned on, and bake with it off.
As soon as you buy all stainless appliances…it will go out of style.
due to the high cost of nickle SS products are now prone to rusting and it is often (if not always) NOT covered under warranty.
Take a cheap magnet with you to verify the SS qualities. If it sticks you’re paying extra for a product that is going to rust.