[cmclaughlin]

> I've ever talked to someone who cares about electric vs. gas ovens though, and I am not sure that either would necessarily have a performance advantage over the other.

Actually lots of people care about gas versus electric ovens. If you look at high end ranges, “dual-fuel” is the product category name which is gas stove with electric oven.

One reason why chefs prefer electric ovens, or rather why gas ovens are not preferable is that gas contains humidity. That additional moisture is desirable at times, but not always. On the very high end, an electric oven with a steam reservoir allows the chef to control the humidity. For instance, you can bake bread with steam for a soft rise and finish with no humidity for a crunchy crust. I’ve never seen a steam oven fueled by gas, but I haven’t sought one out. If this has peaked anyone’s interest Anova makes a countertop steam oven that’s great - previously this was only available on commercial equipment and the fanciest home ovens.