Gas or Electric Ovens

[Edwin Santos]

Some of the answer depends on the cook's preferences. A professional chef will always prefer a gas range. However after living in Japan for a while where every cook top is induction, I came to realize how comparable a good induction cooktop is to gas in it's performance. Add to this the ease of cleaning, and the reduced risk of being burned by a flame or still hot grate.

So my vote would be gas or induction for a cooktop depending on how you personally rank the pros/cons of each.
Electric for oven. Personally I think Thermador is the gold standard, but either Wolf or Dacor are right behind. For an oven I think it is important to obtain info on how fast it heats up. Features such as pure convection and hybrid convection can be important also.

I would not let utility cost be the deciding vote. My understanding is that the operating cost of an oven is more negligible than people think. I looked into it when I started making bone broth and stock in the oven overnight and I came to find out that running the oven for 12 hours was something like $.12 per hour so less than $1.50. Even if a gas oven cut that in half, I don't think it will expedite your retirement meaningfully.
Hope this rambling helps.