Wood-fired: radiant heat, subtle smoke flavor, gorgeous crust. Steep learning curve to manage temperature, real investment in the oven itself, and a two-hour warmup before every bake.
Electric with steam: precise, repeatable, no seasoning required. Bakes bread that is 90% of the wood-fired experience without any of the mystique.
For a home baker: electric wins. The variables you actually control matter more than the oven.
For a bakery: it depends on what you sell. If your identity is wood-fired, invest. If your identity is consistency, don't.