My father was an ME in the appliance industry for close to 40 years. If you watch the chefs and cooking shows, they all cook with gas. My son has followed his grandfather's footsteps. Now ranges have dual-fuel. Gas for the efficiency of the top burners plus instant on/instant off. Try that with an electric element. The dual fuel comes from using electric elements for the oven. It is easier to conform an element for even heat distribution than moving or adding gas burners. An additional benefit for ovens is convection. When anything is cooking, there is a "layer" of moisture over the food. This "cloud" slows down the release of moisture to bake. Convection moves that "cloud" and allows faster cooking/baking in the oven. My first job while in HS was working in R&D for a convection deck oven. Baked rolls, frozen pies and cakes in waaay less time than conventional ovens. One day, I baked 36 white cake layers in the morning. Engineers made a minor change for heat distribution. After lunch, I baked 36 more to check for even heat distribution. Used to get all kinds of stares at the grocery- case of cake mix, several dozen eggs, two or three cans of shortening, ten pounds of flour to dust the cake pans.
One time Dad figured the energy usage for a company using electric, propane and natural gas. Cost for one million BTUs was 26.40; 7.28; 2.48, respectively. This was based on the energy cost for that city.