I'm trying to open a restaurant in NYC and vented locations are hard to come by but when you do find them they are significantly more expensive than non-vented locations.  I have found 2 locations, one vented and one non-vented pretty close to each other, and the same size (700sqft), but the vented location is $4500 and the non-vented is $3500.  Now, if I go all electric, I can take the cheaper location, but the question I have for you experienced bakers is, would I balance out the monthly rent difference by my utility bill?  Is electric much more expensive than gas, could my bill be $1000+/month?

To give you a better idea of what I'm doing, I would be making something similar to pizza in that its a flatbread (but its a sandwich item) and the restaurant would be open about 20 hours a day.  So my oven would be on for 20 hours and I bake at high temperatures (550F-650F).  I know this really depends on my equipment, but if anyone has a pizzeria in NY you can probably give me a rough estimate.  Any advice to help me figure this out is greatly appreciated!  I called Con Edison and they couldn't help me...