It is a common mis-conception that gas ovens bake with more moisture than electric ovens. In fact, it is usually the other way round: http://ths.gardenweb.com/discussions/2308750/30-dual-fuel-versus-gas-range

Having said that, I find that there are only very few recipes where the extra moisture is important. Most notably, that would be baking breads. I do bake breads quite regularly, and in fact have one in the oven right now. I find with my gas oven I need to spend just a little more thought on moisture management in order to get good oven spring. But it is really not a big deal.

For all practical purposes, the big discussion about gas vs. electric ovens seems completely overrated to me. Every oven needs a bit of a learning curve, and afterwards, I find the differences in fuel source are negligible. And yes, a decent gas oven will hold temperature just as well as electric -- on the other hand, a cheaply made oven sucks, no matter the fuel.

On the other hand, fuel source does make a huge difference for the range. I am quite partial to open gas burners. They are so much nicer to work with. I would consider induction as a fallback, if gas wasn't available, although you will find other people having the reverse preference. It's a bit of a personal choice.

I used to have a Viking that came with the house, and I can't believe I waited almost five years to replace it with a Bluestar. It's like night and day. The Viking is all show, but not actually a good stove. On the other hand, my Bluestar is a no-frills work-horse. It's such a pleasure cooking and baking with it. 22kBTU burners make such as big difference. And the built-in wok ring is such a smart idea.

If you are used to commercial kitchens, than Bluestar (or Capital and possibly American) are the closest you can come to that experience in a residential kitchen. If you absolutely want to go with a big brand name instead, then maybe pick Wolf. It's a step up from Viking, but definitely not quite in the same class as the other brands. It might be more familiar and friendly to casual home cooks though.

For a lot more detailed discussions, check out http://ths.gardenweb.com/forums/appl