This might be a problem with your range. I bought a house recently with a new flipper-grade electric range and the first time I used the large burner on it, the amount of heat it put out completely eclipsed what the range in my previous apartment did. The only difference is that the new one has a glass top. On the high setting I can't even bring my hand within 6 inches of the burner once its up to temperature.

The glasstops come with their own issues if you are doing a lot of cooking with heavy cast iron pans. I have some recipes that you really have to go to work on the pots and bang them around.

A gas range is really just the ideal setup for the most varieties of cooking, and there's a reason they are almost a requirement for most professional kitchens.

Heat isn't an issue. It's the lag. Feels like forever when you want to cook in high heat and ramp down.

Something is off there, I grew up cooking on gas, and previous place I had a nice Bosch 6 burner. The electric one we have is better and I prefer it. It is fast and never had issues like that.

Are you using an induction stovetop?

No. Just plain electric.

OK. That is indeed a sucky experience.

The only thing induction doesn't do well is cooking with things like woks, where you have a curved surface that you want to heat evenly.

Or any large pot or pan. Gas heat distributes heat nicely across the bottom and sides of any size pot you put on it. Even rectangular pans and dishes.

Even an old school electric is better in this regard than an induction top. If you lay a big cast iron pan across your induction top (which you wouldn't want to to begin with) it will literally only heat up the molecules directly above your biggest burner.

So while an induction is superior in 80% of cases, you still ultimately get more versatility out of gas.

>Gas heat distributes heat nicely across the bottom and sides of any size pot you put on it.

And leaded gasoline made poorly-dimensioned combustion chambers run better/not knock. We still banned it for good reasons.

There are induction cooktops which will heat a griddle the size of a half sheet tray, and will automatically sense when it’s there and turn on the bridge. They also have fewer hotspots than gas, which definitely doesn’t heat evenly on thin nonstick cookware.

I have cooked on induction for close to a decade with heavy cast iron and no scratches much less cracking. Just be even slightly careful and you’ll be fine. Induction is amazing.

>We have electric at home, It just takes forever to cook anything and it's hard to control the heat.

You like have an under-powered resistance range. A proper 240v 60A circuit powered induction range will out-heat any residential gas range and do it with laser-like precision.