Cooktops - If electric is your only choice

I'd look seriously at induction. It will cost more, quite a bit more,and you may have to upgrade your pans for compatibility. But induction is very gas-like. Fast heating, good heat control and cool down. Generally easier to clean as the cooktop itself doesn't really heat up.

You can spend an awful lot on induction but it's worth it.

 

I guess I should add something for your other comments on dual ovens. Dual ovens do have their uses, but you might not need one for what you describe.

For raising bread or even resting meat, I like the microwave. Not because it's a microwave but for other reasons.

For the bread, it's a good draft free space that's out of the way. Small volume so it will not cool down much and you can even heat a glass of water to boiling or such and leave it in the corner to provide a warmer moister environment.

Same for resting meat but without the water preheat method. My microwave will even hold a good sized turkey for resting but it's a close fit.

As for the baked potato, that is a time I might go with the microwave for speed. It's not quite the same a truly baked potato. But you can also cheat it bit. Microwave the potato for half the normal "baking" time. Then finish it in a toaster oven for 20 minutes or so. Or slip it into the oven with the rest of a quicker cooking meal.

I usually bake extra potatoes when I bake them in the oven as they're handy for hash or other quick potato dishes.