Iím with you on the three heat forms, but what I was trying to say is that heat conducting from the pizza stone surface is the same independent of the heat source. Similarly, radiation coming off of, say firebrick, is the same whether it was initially heated by wood or by gas. Convection is a little more interesting as wood includes smoke and gas includes water vapor Ė but these differences seem like a second-order effects (to me).
I probably shouldnít have made the remark. Iím not trying to stir the pot here, Iím just trying to figure it out for myself (and maybe others considering oven tradeoffs). For those interested, I can say that my neighbor, Bob, has a commercial electric oven and I have a propane-fired Franken-grill/oven. We use the same dough recipe and I canít see or taste any difference. Similarly, another forum member was using mesquite wood chips in his oven to induce a smoky flavor. I sent him a PM once and received a reply that he didnít taste a difference. YMMV.