I'd go with an induction single-oven -- induction is far superior to radiant electric and gives you all the control of gas, but without the flame, heat, or clean-up. Then, if you have space get a countertop oven, either a Smart Oven or a combi-steam oven.

I've always had dual fuel before, but this house had an all gas range, and we got another when we remodeled last year. I find no difference in functionality or performance with all gas, and I'd do it again. W have a GE all gas model.

It really depends on your cooking styles. Generally a gas oven which creates a moister environment is best for most foods as well as many bits of baking such as breads and most cookies. Cakes OTOH will generally do better in an electric oven that is a dryer environment. Between the two I'd easily choose an all gas range or oven as my first choice and then add an electric oven for cakes and stuff that will do better in it (and that's exactly what we've done).

All gas, particularly if no or only very simple electronics, is also more reliable.

For the top I think gas is still best but induction is a very close second. Induction is faster at boiling and similar tasks and if you don't have good ventilation then may be healthier. For us a gas range (open burners on a Bluestar RNB) is the best primary cooking tool with countertop plug-in induction hobs for when we need them.

There are differences in gas and electric ovens. Gas does release water as a product of combustion, but there are several other things going on. Gas ovens have a lot more ventilation to vent the products of combustion out. Look at the back of the tops of most gas ranges and you will see the vent. This means more heat and moisture in the kitchen. Electric ovens have a dry source of heat, but much less ventilation. Food can be a big source of moisture in the oven. It is contained in an electric oven unless you open the door.

Aside from knowing those things, how does it affect your cooking? These are the comments you read over and over on baking and cooking forums.

Bread bakers talk about how hard it is to keep added steam in a gas oven. Many bakers will add steam at the beginning of baking bread to increase starch gelatinization to get a certain type of crust. They want to get rid of the steam later to allow the crust to brown. Some use a cloche to provide humidity.

Almost everything I read talks about gas ovens being better for roasting and things that need to brown. Browning chemical reactions take place at higher temperatures. This requires the surface to dry. As long as there is superficial moisture evaporating, it cools the surface. Only after the moisture is gone can the temperature rise and the Maillard and other reactions take place. Most electric ovens have a convection fan now so have the versatility of being able to move air if you need more browning.

I have used both over the years. They both will bake but a lot depends on your recipes. If you are used to electric ovens, a cake may not bake quite the same in gas. Higher humidity in an electric oven promotes a slightly longer period of starch gelatinization so the cake can rise a little more. Sometimes people going from electric to gas have said that their cakes look dry or didn’t raise well. If you have always had gas, you might have tried that same recipe but thought it didn’t work well and moved on to one that did. My sister has gas and I have electric. We bake the same “vanishing oatmeal cookies” same ingredients and pans but mine are taller and rounder. Hers are crispy. We bake the same party cake recipe and don’t have that much variation. My banana bread raises a little more than hers. Differences but not necessarily that one is better than the other.

I like the gas burners and electric oven In my range but I wish I had put in a gas rangetop and a separate electric wall oven. You can pick each and when the oven goes, you won’t have to replace a whole range.