Just something to think about, Heat ....
For an electric skillet you might want to think about getting one that is thick aluminum. Aluminum is a better conductor of heat than cast iron .. steel falls somewhere inbetween but closer to cast iron. This means that if you need to increase the heat, it will come up to temp faster, if you need to lower the heat it will cool off and come down to temp faster.
Ironically, cast iron does it's voodoo because it is a poor heat conductor. It's slow to heat up, slow to cool down, thus it retains heat very well. That's one reason a cast iron skillet is so good for frying chicken ... the pan temp doesn't drop as much when you add the chicken.
For an electric skillet you need something a little more responsive. That is why nonstick aluminum would be my first choice.
Mom used to have one - think it was a Sunbeam - but I've never owned one.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain