I can't say for sure, but I wouldn't think the gas vs. electric
difference wouldn't make much difference unless you do a lot of fiddling
with the baking temp while baking. Both gas and electric are basically
heat sources, although there is a bit of a lag time with most electric
vs. gas in getting up to full heat output.

I would think a bigger difference will be the relative accuracy of the
thermostats in the two ovens, and their construction; i.e., how or if
they're vented, how well they're insulated, how well the doors seal,
etc. Moisture in the oven plays a significant role in bread baking
results in my experience, so if one oven retains or vents more or less
steam than the other, your results could change, given all else being
equal. Time will tell...

Bob
======================
In article . com>,
says...
> I am moving from a house with a gas oven to a house that has an
> electric oven (normal, not convection). Is this going to require a big
> change of baking technique? I bake mostly european style artisan
> breads.
>