Gas or electric?

If you're open to either option, here are some things to consider.

About electric

• Older electric ovens have a reputation for taking longer than gas ovens to heat up and cook, but in fact they've markedly improved over the years, so this is no longer relevant.
• Most electric ovens these days are multifunction, meaning you can use a combination of top, bottom, grill and sometimes rear elements plus a fan to optimise different cooking, baking and grilling needs, so they tend to be more versatile than a gas oven.
• The price range for electric ovens starts lower.

About gas

• Gas ovens don't dry food out as much as electric ovens (unless they're fan-assisted), so they're ideal for roasts, casseroles and heavy cakes that require moisture.
• Gas ovens are naturally hotter at the top and cooler at the bottom, so unless there's a fan, food will need to be rotated to get even cooking and browning if you're doing any multi-shelf cooking. However, it does mean you can cook several different foods at once. For example, after a roast has been in the oven for some time, you can move it to the bottom, turn the heat up, and use the top shelf to crisp the potatoes.
• There's no direct heat from the top in a gas oven (unless it has an internal grill) so it may not be as good as an electric oven for foods that need browning or crisping on top.
• A gas oven may have electronic controls and/or an electric grill, in which case you'll need an electrical outlet nearby.
• There are only a few brands of gas oven on the market, meaning less choice for you.

The bottom line

If you're willing to experiment with your oven, you'll learn how to get a good result regardless of its fuel.