If you ever cooked both on gas an electric, electric is workable, but gas is much more controllable in terms of temperature transfer. Specially when there's no

If you ever cooked both on gas an electric, electric is workable, but gas is much more controllable in terms of temperature transfer. Specially when there's no direct contact between the pan and stove. It also produces way more heat faster if you need to. My experience with electric stoves is that you have to coax them into cooking things right. Most of the particulate problems could probably be solved with better forced ventilation and air filters. For example, where I live, commercial kitchens have an electric gas valve connected to the forced extraction systems of the kitchen, so you cannot turn on the stove unless the ventilation is on.