You can’t get as much heat from any kind of electrical stove as a gas stove. You can’t because physics!
Meanwhile, don’t tell them where the electricity comes from.
Plenty of appliance reviewers have compared gas to induction by measuring the time it takes each to boil the same amount of water. Induction wins every time. That doesn't prove it's better, just that it provides plenty of heat.
1W=3.41 BTU/hr. So a 3,700w induction burner is equivalent to a 12,700 BTU/hr burner. Sure, you can buy a range with a 15,000 or even 18,000 BTU/hr burner. But where is that heat energy going? Gas burners are about 50% efficient, while induction is about 90% efficient. So that 3,700W induction burner can heat water about as fast as a 22K BTU/hr gas burner.
I’ve got an induction stovetop. It heats up almost immediately and gets more than hot enough to burn anything I wanted to burn. I’ve yet to use it above setting 5 out of 10 because it will cook too fast.
Mine is a one burner portable top. We need to replace the electric stovetop we’ve got and MIGHT go to gas - but that will be very expensive since we’d need a tank installed and a gas line too. My wife was very skeptical but she’s now learning to saving $$$ and just go with an induction stove.
You can get very powerful induction tops, not sure what you mean here... Granted very high power induction currently costs more than a simple gas burner.
But for example, there are single eye wok induction units that can outstrip gas power and the speed of heating is faster.
The wok used to be a turn off for many for induction.
Are you insane? Induction is 98+% efficient at putting heat into the pan with commercial burners 100,000 btu single burners can be had. Thats equal to a outdoor propane jet burner no inside gas burner comes close to that typical commercial grade gas burners are 30,000 btu. 100,000 btu will take a wok from cold to orange glowing hot in under a minute and red hot in 30 seconds or less. This is the only use for that much heat most chef’s will only need 20,000 btu to heat a 12” carbon steel fry pan to well over 500 degrees to sear with, all other cooking is done at lower temps. The added benefit of induction is ultra fine low level control of temps for those delicate sauces or emulsions. Commercial ranges have very fine simmer control the heat is instant on and also more importantly instant off.