If you're springing for dual fuel, make sure you're getting a convection oven as well. Most dual fuel ovens are convection, but some makers do make separate models and typically the price difference isn't all that much since dual fuel already inflates the price. Last year we got all new kitchen appliances and I got a Kitchen aid convection range (not a dual fuel though). It's really worth it, especially for roasting.
While I got it for the convection oven, the best part actually was a 15,000 btw power burner for using a wok (the cooktop even had a built in bracket for a round bottomed wok which was a nice touch). While 15k is still minimal for woking it makes a huge difference over the standard 10-12k burners. I wasn't much of an asian cook before, but since the new range had the wok burner I went out and got a wok and the book "wok fast" and ever since I've been using the wok more than any other pans (which is funny since I spent $20 on a 14" carbon steel wok that I use 4-5 times a week and I spent a few hundred on a set of good sauté pans that I now use maybe once a week). I'll even make non-asian food in the wok. I make chicken or pork quesadillas about once a week and I'll use the wok to cook up the meat since it's just so fast and easy. So, if you see an option for a high power burner it's totally worth it even if you don't think you'll use it.
Mmmm, just writing about this is making me long to cook dinner, which tonight is Cajun pork quesadillas with basil-chervil guacamole. I'm going to cut up some pork tenderloin in nice small pieces, put no more than a tablespoon of olive oil combined with a bunch of Cajun spices into a bowl and mix the pork around in to it lightly coat the meat in oil and spices. Then I'm going to slice up some portabellas nice and thin and sauté them with diced garlic in a little butter and oil until soft (in the bottom of my wok to get that garlic flavor going in it). Once they are done I'll pull them out and get the wok up to around 500 degrees and then throw the meat in for a minute to cook up real nice (note, when searing or stir frying meat covered in hot spices make sure not to breathe in the smoke and steam coming off, it can be caustic). Once all that is done I'll heat up a large skillet or griddle and set up the tortillas with some cheese, meat, mushrooms and garlic and while they toast up it's time to make some guacamole. Just two avocadoes, juice of one line, a diced tomato, (no onions, the wife doesn’t like the onions), and since we don’t have any cilantro in our herb garden I throw in some basil and chervil which actually works out really well in the guacamole, especially once combined with the Cajun pork. This recipe started as a "well, what do we have in the house" meal but the combination turned out so good we make it every week.