In France , almost every cooker you see has a gas hob and an electric oven.(But what do they know?) Living there, I found it impossible to get both gas or both electric, either of which I innocently thought would be easier to get and have fitted. The gas hob is essential because it is quick and responsive. The electric oven can be cleaner and is a lot easier for makers to fit with a fan,for speed and even temperatures, pre-set timing and, for the ambitous, temperature controlling probes for use in large joints of meat and a rotisserie