If you are talking in the oven, there’s a big trade-off. Gas offers moist heat for things like roasts, etc. Where electric is a more even dry heat preferred by bakers. On a cooktop surface, gas gives you more heat control over electric radiance. As radiant elements take time to cool down and heat up. Electric induction is more precise over both of those. But when talking in an oven, I would tend to lean towards an Electric oven for more precise control. Many new stoves today have air fry, convection, and even steam assist to overcome most of the differences kind of evening out the playing field.