I have a gas hob (in the old scullery) and an electric oven. Gas is, or was, more responsive for cooking - you can turn the flame up or down and have an instant response. Chefs more or less universally prefer it.

The oven, with its eye-level grill (no fat-spitting) is in the old chimney. If we were civilised, you could lift the roast chicken straight from the fold-down door to the kitchen table - however, we're not, unless we have guests, so it's lifted out and brought into the living room/ drawing room/ family room, where we eat while watching some nonsense on TV.

This division of hob and oven is the norm in Ireland - or if not the norm, probably about half of all households have it. I suspect that this is so all over Europe; in Ikea last week I was looking thoughtfully at their induction hobs (sold separately). There's nothing snobby about it here, it's functional.

I see that ikea.ca does sell ovens, but doesn't list hobs; maybe they're called something different there.