I have heard 15-20 dollars per month per light. So if you have two double that ;) We have been here a few months and don't have ours installed yet but I will be able to know exactly how much they cost in a month or so when they are put in. The other negative is that they give out very little light. We put can lights in the ceilings of both of our overhangs over front and friends porch door for illumination and gas for looks. It goes without saying it is not particularly "green" to do this but those are the facts ;) You can do the electric ignition but our builder strongly discouraged it. He says they are very problematic. Of course, this is the only his opinion but I trusted it. They are also significantly more expensive.

I don’t have a video or even pictures but my sister and I bake the same oatmeal cookies, the vanishing oatmeal cookie recipe from the top of the Quaker Oats box. We both use the same ingredients and pans but she bakes them in a gas oven and I use electric. We have probably baked these 100s of times and mine are thicker and chewy while hers are thin and crispy. Both are good, but they are different. “ I think people have also said that gas is a more moist heat than electric” This was sort of what was taught for many years based on the idea that gas gives off water as a byproduct of combustion. Capital even had the chemical equation on their website at one time. No one was considering the oven as a whole or what moisture was being produced by the food cooking which can produce 100% humidity. it is a very ingrained belief and will still see this on manufacturers websites and it is still being taught by some chefs. There are some videos on YouTube that say this. I’ve heard Alton Brown say this too, so it can get a little confusing. Rather than argue whether one or the other has more humidity, the most important thing is to look at what people say happens to food. These statements show how gas vs electric ovens relate to cooking. You could stop there but if you want to know what is happening as far as humidity, in the last ten years there has been an explosion of information in understanding the science of cooking. If you read about the Maillard reaction, you will see what is required to make that happen. I would strongly consider researching this yourself if it is important and see what makes sense. Don’t take my word for it. These are some of the comments you hear over and over on cooking, baking and even appliance forums. If if you read the fresh loaf forum, people who add huge amounts of steam to a gas oven comment how quickly the added steam leaves the oven. There are threads on how to add large amounts of steam and some people use a cloche for baking bread. This happens because gas ovens require a much larger vent to allow the products of combustion to escape. People complain about the heat and moisture being released into the kitchen compared to an electric oven. Bread bakers want the steam because it produces a certain type of crust because steam promotes starch gelatinization. Beside adding steam, just the steam from what is baking can promote starch gelatinization in cakes or muffins if it stays in the oven. This gives a little longer time period for rising. Baking is complex though and there are recipes that work perfectly well in a gas oven. I think you notice more if you are changing from one type of oven to the other. I have read over time several bakers comment that their cakes did not rise as well in a gas oven. I’ve seen it go the other way where somebody commented that the electric oven had too much moisture. If you read the BS manual about gas ovens, they mention that a gas oven will have condensation on the window initially, but as it heats, it disappears. People say that gas ovens brown brown better and meat is moist. If you read about the browning reactions(Maillard is one), you will find that you must have superficial drying so that the temperature of the surface can rise enough for the browning reactions to take place. This is true if you are stir frying, searing meat in a skillet or roasting in an oven. As long as you have moisture evaporating, it has a cooling effect. Gas has more air moving through, removing both products of combustion and moisture from what is cooking. I’ve seen articles written that say “gas ovens have moist heat so things might not brown as well” but in actual cooking and baking forums people say the opposite. Why is meat moist? It is complex but the amount of water remaining in the meat fibers is dependent on the internal temperature of the meat. External moisture will not help that. This explains what happens at different temperatures. Also read “Amazing Ribs” website. j Kenji Lope-Alt has also written about this subject. https://blog.thermoworks.com/beef/coming-heat-effects-muscle-fibers-meat/ Many people judge meat’s doneness by its appearance. If your meat isn’t browning as well, it stays longer in the oven until it gets “done” in appearance. It can be very over cooked and dried out by the time it looks “done”. Gas heat browns faster so looks done faster Leaving the inside not over cooked. I use a thermometer any time I cook meat. Looking at electric ovens, if you add a convection fan, this accelerates the rate of heat transfer so is drying and promotes browning in those ovens giving them a little more flexibilitY. Convection is a whole other topic as to what it does in baking. There is a professional baker that I read about that uses electric ovens for cakes at home and bakes standard bake the first half and then opens the door briefly to let the steam out and flips the fan on to get more browning. I do that when I think of it. The ovens with the most control of the cooking environment are combi ovens. If you read the use and care manuals for Gaggenau and Miele, you can learn a lot about what levels of humidity are beneficial at what stages of baking and roasting. They talk about the fact that a cake baking provides enough steam, that it is equivalent to the 30% setting. The down side is that they are smaller than many 30” ovens. Next would be electric ovens that have multiple directions of heat and fan speeds. There are a few gas ovens trying to do this too. These vary tremendously so even if you did have a video to show the difference in a particular gas and electric oven, it would only be a good comparison for those two ovens.

Despite the false narrative that electric is the most efficient, a Heat Pump based dryer will be the most efficient ELECTRIC dryer. The only renewable electricity that is "reliable" is hydro. If the water is flowing then electricity can be made. That usually means 24x7x365 for most hydro projects. Solar and Wind are NOT reliable forms of electricity. They also have a lot of embodied energy in them from manufacturing. It takes many years before that embodied energy becomes a net positive return. When the wind blows, wind energy can be a decent source of power. Solar is the least reliable. It is guaranteed to be non-productive for part of EVERY day. There is no current efficient way to STORE energy produced when the sun is shining. This means the power is simply fed into the grid. You have to look at what makes the most sense in your geographic area. Natural gas (which is essentially a free byproduct of the oil industry) is usually the cheapest source of energy where it is available. It is a very clean source of energy. Many electricity generation stations now use it to fire their boilers. All that said, if you don't have natural gas in your area and propane costs more than electricity then a heat pump dryer will be the most efficient solution. Currently Miele has the very best implementation of a hear pump dryer. You won't be disappointed with it's performance. You may be disappointed with it's price.

I'd further say, don't assume that anything is connected and working - check it out. Gas lines or electric circuits can get removed and yet the apparent outlet is left in place.