I would say gas is a lot cheaper than electric. As for combined units? Yes but usually limited to an electric ring for use if the gas runs out, not a bad idea. Robinsons, Centrum good places to look.

 

Not so sure of the economics. We have spare gas tanks in case we run out. Can change and keep cooking and roasting or baking easily. What happens when you get the unexpected/unscheduled brown out and you are roasting and baking in an electric oven? I'll take practical over economics here at this time, unless you have a generator of course. Then there is the added cost of operating a generator to throw into the economics side.

 

My electric bill is ridiculously cheap, and I use an electric induction stove. I couldn't imagine gas would make enough difference to get my attention.

Ask the person who is doing the cooking. Everyone who has cooked with my electric stove has hated it. It's a PITA if you don't know how to use it. Gas heats the container differently and it's a bit more flexible. You can get more exact with your temps with a gas stove. And I'm not even a good cook.

 

Our first stove was a combined unit and the elect. side went out real quick. Our second one was all gas. We have two 20#, LP, tanks one for use and the other on standby. This stove is now about 6 years old and never had a problem. When power go out we just lite it with a match and it works normal once lit, no power necessary.

 

I think cooks prefer gas rings and electric oven. A gas ring is more controllable than an electric one and an electric oven's temperature is more stable than in a gas oven. Some people do go out and leave food cooking in an oven (I am not sure I would be happy doing that) - in that case, is there a means to cut off a gas oven at the set time as there is with electric ones?

 

Not that I am aware of and there is no device to shut the gas off if the flame goes out. Never had a problem with mine though although I did hear of someone having that problem with the oven f=of the one they had.