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[Canadian John]

 This is how I perceive the effect different heat sources have on the taste of food. Texture can also be influenced to a degree.

 From the top down. The top being the best.

                                                                WOOD

                                                                LUMP CHARCOAL*

                                                                CHARCOAL BRIQUETS*

                                                                GAS either NG or PROPANE*

                                                                ELECTRICITY*

  * May be enhanced using wood: chunks or chips... Used outdoors exclusively.

  When cooking inside, I find that a gas oven wins over electric. Gas has less tendency to dry things out.

  Does this align with your experiences?

[MikeMcQ]

I believe some bakers prefer electric for bread for a crisper crust.

[Bentley]

It has been so long since I cooked outdoors with anything but wood I can't make an objective observation.  We have been electric oven for last 5 years...I dont know that I remember much difference between gas and electric.  Although I would prefer to broil on gas stove!

[MikeMcQ]

We have been electric oven for last 5 years...I dont know that I remember much difference between gas and electric.  Although I would prefer to broil on gas stove!

We've had our little 4 burner all gas Viking ~15 years. Never had an issue baking gas oven but don't bake bread hardly ever. Broiler wise don't use it often, but when I do gotta pay attention cause that puppy if FIERCE!

[cookingjnj]

I agree with your ratings CJ.  Nothing beats wood, and charcoal either lump or briquets comes closer.  Gas really just impacts flavor with the searing of what is being cooked.

[ZCZ]

We have been electric oven for last 5 years...I dont know that I remember much difference between gas and electric.  Although I would prefer to broil on gas stove!

We've had our little 4 burner all gas Viking ~15 years. Never had an issue baking gas oven but don't bake bread hardly ever. Broiler wise don't use it often, but when I do gotta pay attention cause that puppy if FIERCE!

Back in 1998 I spent a week at Viking Range in Greenwood, MS.  Quite the place.  It was October so temps weren’t too bad. I was there to train them on their new robotic press brake. At the time their “low end” outdoor gas grill started at $1,500. All stainless of course. Which is the route Memphis grills ended up going, as you well know. Two high quality units.
Z