Thanks! Eep--sorry my language is unspecific. Yes, a wall oven is what we are asking about. (and is a range on it's own officially called a cooktop?)

separate range is a cooktop. I only used electric have no comment on gas except during electric failures gas is better because you can still cook and heat room.

Just to clarify to avoid miscommunication.

- A COOKTOP includes burners, griddle, frenchtop, etc. Does NOT include an oven.

- A RANGE is a floor standing unit that includes a cooktop and oven(s).

An all gas range will be the most cost effective (purchase, maintenance, and fuel costs).

A separate cooktop and wall oven will usually cost more to purchase, install, and build cabinets for than a range.

An all gas range will be the most reliable (assuming it has no electronics which most do not).

A gas oven creates moist heat, an electric is dry heat. However, many electric ovens now include humidity systems and some of these are better than gas since you can have dry heat, moist heat at whatever moisture level you want, or start moist and finish dry which may be good for bread.

Trouble finding the old threads? That's a frequent complaint about the on-board search engine here. Google et al. seem to work better. In the meantime, here are three threads that you might find helpful:

https://www.houzz.com/discussions/baking-in-a-gas-oven-capital-range-or-any-other-dsvw-vd~2247611

https://www.houzz.com/discussions/ovens-electric-vs-gas-dsvw-vd~2242382

http://ths.gardenweb.com/forums/load/appl/msg081657061049.html

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A wall oven is more difficult to find in gas. There are 24" ovens in the less expensive ovens but the 30" ovens are pricey. The smaller gas ovens will take up more room than an electric oven because of the broiler drawer on the bottom. The gas broiler on these is not very good either. You really would need to get a BlueStar to get an infrared broiler.

While a gas oven has a heat source that releases moisture as a product of combustion, there is also moisture released by cooking your food. A gas oven has more ventilation to allow the the products of combustion to be released so moisture from all sources is removed. Electric ovens hold onto whatever moisture they have from food. In actual cooking this means faster setting of crust for baked goods and browning in a gas oven and a little longer rise for baked goods in an electric oven. A convection fan in an electric oven will increase browning. Almost every manufacturer refers to the "moist heat of a gas oven". They are only looking at the heat source and not considering the whole oven and the food you are cooking as a whole.

If you have been cooking with gas, your recipes will continue to work with gas but some people notice the difference more coming from electric to gas or vice versa.