Gas, electric and wood fire ovens all have flues, so I'm not sure what their point is, but in any case, there are two methods to give bread a nice crust.
One is to put about an inch of water into a baking dish and place it on the lowest rack beneath the bread. This will give you the right humidity level.
The second method is to use a spritz/spray bottle with only water, and spray the walls of the oven twice. The first time give three or four sprays after the bread has been in the oven for about ten minutes. Spray a second time about ten minutes after that. These bursts of stream will give the bread a nice crunchy crust, unlike the pitiful soft crust of store-bought bread.
I use a pizza stone in my gas oven on which I bake my artisan bread and french baguettes. I would certainly like a stone hearth wood burning oven if I could afford the $7,000 it would take to have one built!