I've heard the argument that the innovation of gas and electric stoves/ovens was one of the main drivers in the decline in popularity of hiring servants in the European/American middle class, as cooking was now easier, but did it have any effect on the actual food being cooked at home? Did certain foods get less popular, or were any foods invented to use this new technology?
To piggy back on this, what about cast iron wood burning stoves?
The first gas ovens appeared in the 1820s, but they did not gain much popularity for nearly 100 years when gas lines became common.
Cast iron wood burning stoves, on the other hand, provide nearly the same control over heat/cooking as a gas stove and used a fuel that common people had access too. The first cast iron stoves started gaining popularity around 1728.
Even more than the stove, the invention of the gas oven changed home baking. Prior the existence of gas ovens, baking at home was a much bigger deal -- you had to constantly watch it to make sure the temperature was not too high or too low, especially if using a wood-burning oven that had to be constantly stoked and fed fresh wood. If you read home-management books from the 18th or early 19th century, they have all sorts of tips for help gauge the temperature in the absence of a proper thermometer.
I have considerable thoughts on this issue, but you'll have to wait until I get home and can type properly. For now, I'll point you Andrea Broomfield's Food and Cooking in Victorian England, the best recent book on the topic. The shortest answer to your question is that, at least in Britain, the cuisine had already changed by that point. Urbanization, the growth of the processed food industries, and cast iron stoves brought about considerable change in cuisine some decades before gas stoves became common. One obvious change is that the traditional roasted joints of early modern English cuisine declined because they needed an open hearth and those were very rare in homes by the mid-19th century.