When I moved here the stove was an old electric coil, and the first order of the day was to replace it. It was my big, just for me, expenditure. I've cooked on just about every kind of non-professional stove you can imagine, having moved every few years of my life. I had the choice of either gas or electric, but money was an object, as was size. I chose Kenmore's top of the line (at the time) electric glass top. The difference in (a) cleaning and (b) heat that goes into the kitchen (house is 150 years old, no central air) is not to be believed. My husband will clean the rest of the kitchen, but not the stove, so this really, really makes my life easier. And as a woman at "that time of life", it is really nice to not have the excess heat gas puts into the kitchen when I'm cooking and expecting a bunch of company. It is nice to not have to greet guests with rivers of sweat drenching my body. This particular kind of stove puts heat directly into the pot without a lot of it going into the kitchen.
I like the fact, too, that I can juggle pots, pans and roasters between burners when push comes to shove. I can keep on burner really hot, and when I need it low heat just shove the pan to a lower burner or one that is turned off. I have two high heat burners in front (one is the dual that PratsA mentioned), two smaller in back, and a warmer burner (and a warmer drawer under the oven). The warmer burner is something we absolutely love in the winter; I keep a pot of tea on it all day, or a pot of chili or other stews.
I have quite literally worn off part of the finish on it, but appearances isn't a priority. Cooking and comfort are the priorities.
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