Once lit, cooking on a gas range is almost exactly like cooking on an electric range. There are only a few small differences:
Keep in mind that your pots and pans will reach high temperatures more quickly on a gas range than an electric one. It’s often a good idea to cook with your burners on medium or medium-high, if your recipes are written for an electric range.
It’s a good idea to use a hood fan. Gas ranges at higher temperatures are more likely to heat up your kitchen than electric, although they will cool down immediately when you are done cooking, so the heat won’t last as long. Using a hood fan will help to reduce both heat and food cooking smells.
Simmering may be tricky. If your recipes call for long periods of simmering at low temperatures, a gas range may pose some challenges. The gas must be at least ~400°C/750°F in order to burn at all, so lower temperatures are achieved by reducing the size of the flame and keeping it further away from the bottom of your pot or pan.
For the best long, slow simmer on a gas stove, it’s a good idea to invest in a high quality pot with good heat conduction and distribution, like this nonstick stock pot from Anolon.