What a timely topic. I was listening to a cooking show on the AM radio today, and they were discussing all the various stove/range options. In a nutshell, induction is the most efficient and the most expensive to buy, followed by electric with coil burners (most expensive to operate). They said that if you are expecting to save enough in electricity to offset the high cost of induction, that it will not happen. Induction is for people who are genuinely concerned with energy efficiency, regardless of the cost (Green people). The best bang for the buck is with natural gas, provided it is available in your home already. To have it brought to the house will eliminate any potential savings, much like the induction.
Just a note on convection ovens. they really do an excellent job of cooking foods efficiently and quicker, but if you get a model that has the fan in the cooking chamber, it reduces the depth of your shelves by the thickness of the fan and housing (up to 3" based on model). We learned this when we replaced our stove earlier this year.
If I was replacing my kitchen cabinets, I would gladly give up 6" of cabinet & counter space to permit the installation of a 36" gas stove so I could use full size baking sheets and have 6 full size burners. A 30" conventional range will handle a 3/4 size sheet pan in the oven (4 full size loaves of Italian bread), and a 30" convection with internal fan will only allow a 1/2 size sheet pan for baking (2 full size loaves of Italian bread). If you're not baking in volume it probably makes no difference which way you go, but when I baked 30 loaves of bread in one day, I was glad I had teh standard oven chamber.
Just my 2 cents.