Well, since you're not using an induction electric stovetop - there is no need to worry about it ... induction requires pans with flat bottoms (no rims or ridges) that are made of magnetic metals.
You can use the same cookware on an electric stove that you used on a gas stove.
The difference in cooking on a gas vs electric stove is something called lag time ... when you turn a gas stove up it instantly gets hotter, with an electric stove it takes a little time for the burner to get hotter ... when you reduce the heat on a gas stove the heat source instantly goes down - with an electric stove it takes time for the coil to cool down.
Simple solution - if the pot is too hot - take it off the burner, turn the burner down, wait 2-3 minutes, and put it back.
An electric stove takes a little more attention than a gas stove - but it's not that hard to adjust to if you pay attention to what you are doing.
"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