professional deck ovens: gas or electric?
I want to buy a modular deck oven for a small artisan bakery. There is 3-phase electricity on the premises, and there is also gas.
I would appreciate if anyone who have experience with electric or gas ovens or both could leave here their impressions or advise me about which one should I buy and why? What I want to know is if choosing one type of the oven or another will have a direct influence on the quality and aspect of the bread.
thank you all,