The biggest difference between gas and electric is what you are used to and comfortable with. There will be a learning curve when switching between the two as well as just plain having a new oven. Proponents on either side of the gas/electric debate abound but in my opinion you can produce good food either way. The type broiler may also be a consideration.

Because of combustion the environment of a gas oven is moister than an electric oven. This leads to crisping and crustiness on meats and breads. You can compensate, if this becomes an issue, but putting a little moisture into the oven (use some water or wine in the cooking, or put a ramekin of water in the oven). And as John said, the broiler may be very different.

I've used both electric and gas, and they're both just fine. An advantage of electric is that there is potentially better control. But they're both good.

I'm about to buy the GE monogram electric double wall oven. I've heard good and bad about it. I've always used a gas oven but was told electric holds temperature better, but I never thought about the difference in broiling. Anyone have experience with the broiling feature in the GE monogram?

I added the comment about the broiler because many have stated that the gas broiler and more so the infrared broiler are better maybe even superior. I have an idea that the infrared broiler may be superior but let me add my Wolf dual fuel with an electric broil element works very well. It is an eight pass configuration and I have never used the top rack for broiling it just seems too high up and too hot. I can reduce the heat but prefer to adjust rack position instead. It may depend on what you are broiling as to whether this all applies to you or not.

I will add that imo the broiler seems to be underused for "most?" people. I'm not in a large foodie group of friends but when brought up casually it just seems to be underused.