I haven’t been very happy with my oven, from a baking standpoint. It is a GE Monogram wall oven, and it has marked hotspots and coolspots with or without the convection function on, and it also has not been very durable- has broken down a number of times in the first five years that I’ve owned it.
I’d be interested to hear from those who like their ovens for baking, at some point I’ll be able to justify a new one
Good luck with your adventures in Ecuador! I don’t know what flours will be available there, but you might want to search over on the blog for the “Power of Flour” entries, as well as for “Kate flour”, so you’ll be well versed in dealing with non-American flours and ways to adapt them for US recipes.
You may also want to store sugar and flour in the fridge or freezer, airtight, to keep them from absorbing too much moisture.