Nah, don't worry about it so much!
Gas temperatures fluctuate more and you must preheat the oven - I wait for the flames to change colour.
When you bake, you need to keep an eye on your goods to ensure it is rising evenly. The closer to the flame, the hotter it is. (Well it is in mine but mine is old.)
Cooking times can vary more so you need to check on things esp towards the end as you can sometimes need more time than you think.
Don't overfill pots on the stove top as if the liquid bubbles over the sides, you can put the flame out and you just have gas pumping into your kitchen! That has happened to me.
I prefer an electric oven for baking and a gas stove top - you have more control over both.
The real thing though is to just get in there and try as each oven is different. Get yourself an oven thermometer to check the accuracy of your gauge - mine runs about 5 - 10C colder than the dial. When trying it out, don't try fancy dishes, go with some standards that you are familiar with so that you can judge the differences.
I grew up with gas, moved and spend 10 years with electric, and then moved again and have had gas for the last 10 years. The only problems I have truly had have been with cooking choux pastry.
Oh and welcome to DC!
Too many restaurants, not enough time...