I'd much prefer a gas stove, but when I looked at the cost of running a new gas line to my kitchen I settled for another electric a couple of years ago.

For most baking/oven work, there is little difference - if you get accustomed to the preheat timing needed. Since this varies from stove-to-stove, whether they're natural gas, propane, electric, charcoal or whatever - it's something you need to "learn" when you're getting to know your new tool.

In most electric ovens, the heating element cycles - either on or off, and when it comes on, it comes on full power. You can suffer from "radiation burns" since the heating element acts like a broiler - radiant heat - on the bottom of the cookie sheet or pan. You can solve this problem by baking on the top rack - placed somewhere near the middle of the oven, and using a small flat, like a cookie sheet, on the bottom rack as a "radiation shield." The problem is also minimized by proper preheating before you put stuff in.

On an electric, if you really want to use the broiler (top heating element) as a broiler, you need to use the "half-cock" on the door, to hold it open a couple of inches, since otherwise the element will shut off and you'll be baking, not broiling. Most gas broilers will keep running with the door shut - although again, you're baking, not broiling if that's the way you run it.

Top "burners" also take some learning, if you're used to gas, since you can't "see" the heat. The knob settings do not sense the temperature of the "burner." They switch on/off in response to a small heating element in the knob to give a sort of "power control," but the actual "burner" temperature will depend on how large a pot you put on the burner - and on what's in the pot. The same pot, with the same contents, takes a different setting on each of my four top burners (2 sizes) to hold at "simmer."

The electric top heaters also cool a lot slower than with gas, so you need a place nearby to move the pot off the burner if you want to stop heating quickly. (Move it back after a few moments when the burner cools to its new temp, if necessary.)

It's a learning process, but you can get there.

John