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?

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

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!

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!

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.

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