No definitive answer to this question. It depends on what you are baking usually, the size oven you need, and which type of heat you prefer. I've used both and had great results with both. It's a matter of preference.

I have baked with both over the years and they both will work, but there are certain characteristics to each type of heat, gas and electric that influence how something bakes.

You will read often that gas heat is moist and electric is dry because people often just look at the heat source and the combustion of gas releases water as a byproduct. When you look at the whole oven, it turns out it is just the opposite. You might have that humidity for the first few minutes but gas ovens are ventilated much more so that humidity and heat are vented out, and into the kitchen. Electric ovens hold onto the humidity more from what you are cooking so the humidity is higher.
Higher humidity is good for baking something that has to rise. It gives a little bit of extra time for the crust to set. It has to do with starch gelatinization. Bread bakers often want a very high humidity environment, so add steam at the beginning of baking. It is very difficult to keep the added steam in a gas oven but people who bake have come up with very inventive ways to do so. They might use a cover over the bread or add a cast iron skillet with lava rocks soaked in water to keep the steam coming. Drier heat is good for the second part of that type of baking so that your baked things can brown. Gas is better for this or you can use convection in an electric oven. Some things are just better in dry heat. We have been baking a lot with meringues the last few months to make gluten free desserts and they do better in dry heat. Roasting is also better in dry heat because it removes the superficial moisture and allows browning to take place.

For me, I like an electric oven with convection because I can use the oven without convection when I want the moist heat and turn the fan on when I need it to be drier. You can get excellent roasting with the fan as well. You can add moisture to the gas oven but it just seems like more work to me. there is a guy on one of the baking forums who has his gas oven rigged with a tube through the vent to add water to his skillet with lava rocks for a steam injector.

rigged steam injector

Depending on how the oven is designed, there can be other features to consider. Many of these features used to be present only on high end ovens but are now becoming available on lower priced ovens.

Some electric ovens have various modes that control the direction of heat and speed of the fans- Heat from the top and bottom and fast fan for roasting. Slower fan and heat from the bottom for baking.

Many electric ovens have a third element, also called true or European convection which helps keep the temperature of the oven even when you have it full. There are a few gas ovens with this feature as well. In some ovens this works better than in others. Some electric ovens have dual fans and the new Wolf M has fan towers. I would try to read reviews to see how well these features work in each brand.

Some electric ovens keep the temperature in a much more narrow range.

Look at the broilers. Gas broilers can have low heat unless you get an infrared broiler, which is very hot but narrow. Electric broilers will be wide depending on how many passes it has. I use my broiler with trays of appetizers so need it to be wide but other people like the gas infrared because they broil a couple of steaks at a time.

I would read the use and care manual of any oven you are considering.