The best of both worlds is a compromise. I have cooked profesionaly for about 12 years, There are reasons the all commerical kitchens use gas. To many to list here, but the biggest is cost and manageabilty. Gas gives you the most BTUs per dollar, and is the easiest to use.
We have a force 10, 3 burner stove with an oven
and broiler. It cooks better than a lot of commerical stoves, most home gas stoves, and all electric
stoves. That being said, I bought a small two burner "Buffet Range
" (it is a two burner electric
stove that sits on the counter top) at Wal Mart for about $30. We used it in another marina where we paid a flat fee for electric hook up. We would heat water
and all that on it just to save gas. When it came to cook food
we would use the propane
stove. It kind of gave the best of both worlds. Now we have a meter and pay by the KWH, so the gas is all we use now. It is much cheaper than the electric power.
You can get shunts that divert excess DC power into certain things, most divert it into the water
heater (set up with a DC powered element) and/or frezzer. These are places that can always use extra power.
An approx converson is 1 amp =100 wats, or 10 amps = 1000 watts, ie... a 3kw generator
puts out 30 amps.