one thing to consider is the performance you need. Gas is slowest. Residential BTU output is nowhere near that of commercial restaurants because of safety regulations. So most of the market for gas cooktops is more about the appearance of professionalism. How important is this to you? if very important then the one that looks best is the way to go.
if you can run 220 volts, Induction is by far the most efficient way to turn electricity to heat.
beyond that all I can say is that GE has pulled offshore factories back to the US for a variety of reasons but having direct quality control is one of them. And consumer reports is probably the best cooking results oriented ratings around.