I don’t eat toast at home as much as I’d like, but I will chime in to say I’m not especially enamored of toast made under/over a gas flame. Dunno why exactly (I assume, very possibly incorrectly) that it’s because gas flames generate noticeable moisture, which interferes with the process, however slightly.) At various times in my life I’ve used a toaster oven (flatbed), but prefer a decent slot toaster, and don’t even mind flipping the bread around mid-cycle to get it more “perfectly” even. My ideal degree-of-toasting is a “medium golden brown”, but as often as not, that’s aspirational, and I’ll settle for almost anything from “light tan overall” to “slightly burnt and scraped”. On the other hand, weak toasting (of the sort that’s common in the few neighborhood diners that still exist here), with a couple of stripes of moderate tan against a background of still-soft, white background is an abomination.