Home made stock
I'll bet your energy costs are about equal for stove top preparation. I do mine [beef] in the oven at about 160f.-180f. overnight. You will get a clear stock without having to clarify it.
If you make stock in quantity you can heat it on the stove top [very light simmer...a "bloop" every so often] until no vapor comes out of the bloops...this means that all the water is evaporated out and you have pure meat essence [Glace de Viande] left. Which will keep for months in the fridge and forever in the freezer. Don't forget to skim away the impurities while it is reducing.