It’s the oven, not the stovetops, where gas is most useful.
Gas ovens give moist heat which is good for baking moist foods like cakes. Electric ovens give dry heat which is good for foods that should be crispy (pizza crust). Ideally an oven would offer both kinds of fuels. Europe lacks in this regard (no thermostatic gas ovens anymore!).
Energy efficiency aside, the stovetop debate is somewhat silly in comparison because you can cook anything on either stove and adapt to the control.
It’s the oven, not the stovetops, where gas is most useful.
Gas ovens give moist heat which is good for baking moist foods like cakes. Electric ovens give dry heat which is good for foods that should be crispy (pizza crust). Ideally an oven would offer both kinds of fuels. Europe lacks in this regard (no thermostatic gas ovens anymore!).
Energy efficiency aside, the stovetop debate is somewhat silly in comparison because you can cook anything on either stove and adapt to the control.
I started baking bread during the pandemic and bought a spray bottle and filled it water.
Does the trick for me.
My electric oven has some sort of steam-bake option.