Jessica,
An electric oven can be used for Artisan Baking. Some breads may need a
steam pan on a shelf below the baking stone to provide adequate moisture
for oven spring. I use a Fibramet baking stone (bakingstone.com) that is
about 3/4 inch thick and can be cut to fit the oven allowing a minimum of 1
inch clearance on all sides. This company only made one size when I
purchased mine about seven years ago but they have many sizes now. Preheat
the stone for about 30 to 45 minutes before baking, slide the loaf onto the
stone, place water in the steam pan, and let it go. I have used electric
ovens for many years at home as well as both electric and gas ovens in
commercial kitchens. You will need to learn the vagrancies of your
particular oven but this applies to any new oven no matter what fuel
source. About a year ago I replaced my stove with a dual fuel range with
gas burners and electric convection oven. I still prefer regular oven mode
over convection for bread, but that's just me.
Pop