I'm not sure what you mean by a "decent propane range" but in the confined space of most RV's, limited pots and pans storage, cramped space for cleanup and that "small referigerator" for storage, I'm not sure that much "gourmet cooking" would get done after the first few attempts even if you could find a gourmet RV range.
The 22" range/oven in your Springdale is pretty much the largest available, except in some of the luxury models. Granted, there is a "hot spot" in most of the ovens and even "burn proof" baking is a problem. This is mainly due to the limited distance from the burner to the baking dish bottom, not from temperature regulation. Many people find a firebrick or a pizza stone placed on the bottom of the oven will shield the heat and help reduce the hot spots.
Anyone who lived in a dorm room during their college days will attest that Ramen noodles and canned spaghetti O's can be cooked in a popcorn popper and cleanup in the shower is not impossible, however trying to bake a Thanksgiving turkey in the toaster oven is a challenge.
RV appliances just aren't designed to replace full size appliances, rather they're a compromise (at best) both is function and in capabilities. With planning and experience, most RV chefs manage some pretty good grub with the limited capabilities. Good luck with your quest to try full timing.
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John
2015 F250 6.7l 4x4
2014 Cougar X Lite 27RKS
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