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Out of curiosity I just put 2 measuring cups of water in a stainless pan. It was a rolling boil in less than a minute. Knew it was quick, but had never timed it.
OK...now all you need to do is inform us as to what kind of stove you have.
Maybe it just depends what one is used to or feels more comfortable with. I grew up with gas in the Midwest, have lit the stove/oven with matches, lit the furnace pilot with matches...all the scary things that one gets used to.
Where I live now it is electric stove/oven and clothes dryer. I don't care about the dryer...it gets the job done. Learned how to cook with an electric stove and oven, not to leave food on a burner, not to get too close to a burner with pot holders or kitchen towels, etc.
Do I like it? No, I would much rather have gas appliances as I find them to be the best choice. But it is what it is.
I grew up with the gas stove but we’ve had electric since the first apartment. The stoves are better now than they used to be. Our house has a gas line for heat and we could put in a gas stove but it’d have to be vented out, so we’d lose some cupboard space. Even though I can’t do some cool stuff like charring an eggplant, honestly, a good electric stove works just fine. Definitely better for baking than gas. To me, it wouldn’t be a deal breaker either way and I just don’t understand people who make such a drama out of it (no disrespect).
Another vote for induction. I would never go back to gas or to conventional electric. Induction is faster, hotter, safer, cleaner, more energy efficient, and doesn't heat up the whole kitchen like gas. The only downside is some of your existing pots may not be compatible (or the upside is that it's a good reason to get new pots, depending on your point of view).
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