Electric ovens are better because they produce a drier heat – when the gas burns in a gas oven, some moisture is produced as a by-product of the combustion process. Therefore, things tend to brown better, and baked goods like bread get a better crunchy crust.

As for the stovetop, you’ll adapt, and probably make good use of the “high” setting to get pans heated up quickly! I’ve used gas, coil electric, and currently own a “radiant heat” (flat-top) electric range. We picked that for the easy of cleaning with a growing family.

Happy cooking!