As a gas oven/range owner, I've never had any issues with uneven temperature or baking problems, and I bake a lot of bread. If anything, the oven excels at even, multi-rack baking/cooking, but that is due to the presence of convection, not a result of gas vs. electric.
After ten years of ownership, the only repair or adjustment it's ever needed was a recalibration of the temperature (when set to 350 F, the temp was 375F, so I recalibrated the control panel using directions in the user manual). Now, when the oven is set for 350F, it IS 350F. When convection is switched on, the temp rises to 370 F, so I know to subtract 20 F from the normal cooking temperature when convection is on (normally I use convection for everything except yeast breads)....though I was subtracting 20 F even before the recalibration.
The "down" side of gas is that it lacks the energy efficiency edge of say a gas water heater or dryer, because gas ovens must be vented to bring in a continuous supply of oxygen to feed the flames. The continuous release of heat into the kitchen can be a negative if you have no A/C (I don't, living in a cool, coastal area) and need to use the oven all day. Of course, heat from an electric eventually seeps into your kitchen, but it doesn't leak heat continuously at the rate of a gas oven.
[my range has "Speed Bake", which is a convection fan without an auxiliary heating unit, yet the range bakes 20F hotter with the fan switched on. I honestly don't know why that occurs. Activating the fan switch does not change the set temperature on the control panel, and I don't see how swirling the air in currents raises the temp 20F, but it does.]
Another area where perhaps gas ovens got a bad rap is that convection was offered on electric models (wall and range models) long before gas models. My home was built 1988 and the GE gas range that came with the house was a POS. However, I have only 110V service and a gas line behind the range. Whoever designed the utilities layout assumed I guess that anyone who upgraded their range would simply choose a fancier gas range and would never switch to electric. Dual fuel ranges were in their infancy in 1988 as well. So for me to upgrade to electric convection or dual fuel, I'd have to rip out a wall to install 220V service. That might be ok in a total kitchen remodel, but my cabinets were fine and when I grew sick and tired of the original range, the kitchen was only 13 years old.
I knew I really wanted a convection oven, but initially all of the ranges with convection were electric. In 2001, when I went shopping, gas convection models were finally beginning to appear, but manufacturers (excluding commercial models and Dacor, which were out of my price range) were limited: I could chose between KA, Jennair, GE, and Frigidaire. The first three were priced $1300-1600, and the Frigidaire was $800 (MRSP---my appliance dealer sold it to me for $700 as part of a bundle). Given that the latter met my needs, plus my instinct that it would be best to make one's first foray into convection with a basic model, led me to choose the Frigidaire, and the savings paid for the new Bosch dishwasher.
Eventually, manufacturers woke up to the fact that there were millions of consumers in relatively new homes who wished to upgrade without tearing out their kitchen, and that some of these homes lacked 220V service behind the range, so gradually more and more companies began to sell gas convection ranges. However, these didn't appear until c.2000, and before that, convection was pretty much limited to those who chose electric. So in a sense, buying a gas model meant you were buying second tier, without the latest features.
Last year, I bought a Breville Smart Oven for small baking and cooking jobs. It's doesn't make sense to heat up the big range oven to make chicken for two, for example. The Breville is electric convection and it pre-heats more rapidly (duh, it's smaller...), so I only use the range oven for big jobs (like two large baguette loaves of French bread, etc.). Baking in the Breville comes out great, and convection insures even heat throughout the relatively small space (the space is 13.5" deep, so one can bake a pie or use a 13 x 9 pan).
