This isn't a function of fuel, it's a function of output, which varies model-by-model. I have an electric stove/hob in my flat in London, and it takes -- no joke -- well over 30 minutes to boil two litres of water.
Conversely, my last house in the US before moving to the UK had a 25,000 BTU gas burner which was so hot that you could barely use it. It boiled water extremely quickly, and it was great for seasoning cast iron because of how quickly it would reach temperature and polymerise the oil. The whole setup was also easy to clean, as pretty much the entire thing came apart. Sure, not quite as easy as a glass top, but it also wouldn't get scratched all to hell by sliding my cast iron around.
Induction brings the price down to a point where you need to look at temporal regional prices, isn't hot when it's turned off, and delivers significant power highly efficiently, with a very easy to clean surface. I don't see why the ultimate kitchen needs any kind of hob but induction and proper (massive upward flame for when the flame itself is actually in use) wok burners.
https://www.seriouseats.com/hei-now-youre-a-wok-star-a-fiery...
I was shocked to absolutely fall in love with it. I'm back to gas now in a new apartment and it's sad.
Modern electric simply gets so much hotter so much faster. It's like the ultimate luxury. It's true I had to get used to sliding the pan off the heat instead of turning down the gas, but that's easy.
For me, there's zero sensory loss. It's not like you really ever even see the flame anyways since it's covered by the pan. Everything sensory about cooking is the sizzle in the pan, not what's heating it underneath.
And there's nothing sad about a concerted political effort -- that's what efforts are for, to improve public health by reducing emissions and reducing childhood asthma.
(Outdoor charcoal grills are another matter, I'll admit though -- for the heat and the char and the smoke flavor, there's no electric equivalent.)