well 412 said his usage portion was $2.50 which didn't sound like a lot of cooking to me.
I cook a lot, and I've used both, and think benefits of gas over electric are exaggerated as long as you know how to use each type. Unless you have restaurant-grade ranges with double or triple gas burners, you get much more uneven heating. And I find the burners are too small on household grade gas ranges for good searing. If I am stir-frying or using a wok, I actually have to take off the burner cap and have a 2 ft tall fire in order to duplicate the high setting i would expect on electric. And don't get me started on waiting for water to boil. Some of my longest posts on this forum were written waiting for water to boil on a gas stove. 
Only disadvantages of electric are no instant shutoff or cooling, so when you *** something up, you have to move the whole thing off the burner. I can see how that would frustrate people who are not comfortable with electric. And of course, if you like to pour booze into a frying pan and put on a fire show for the ladies, you may need an alternate fire source.
I use gas now but I would def. consider electric in 412's situation. Though I would leave the gas connections intact for resale value, as Leah suggested. Buyers who barely even cook "heard somewhere" that they need to go w gas.
"The trouble with socialism is that eventually you run out of other people's money" -Margaret Thatcher