If it were my electric oven and it were pouring forth smoke, I would admit to myself I needed to give up and clean the damn thing, finally, after all these years. However, as I cannot see the smoky oven making your day miserable, I shall withhold judgment.

One thing to keep in mind--some bakers prefer electric ovens specifically because the temperature tends to be more uniform in them than in gas ovens, as so consider it a feature and not a bug that the bottom part of the oven, where the heating element lurks, is the same temperature, more or less, as the rest of the oven interior. (This proves that Grandma was right, and it takes all kinds, I suppose.)
Of course, if you're not used to that, and want different temperature zones--well, I have a window awfully close to the stove, and in your shoes I might have defenestrated the crispified shallots in my frustration.