As a military brat, veteran, military wife, and now wife of a military retiree, I think I've cooked on most electric and gas surfaces. To each his own, and, yes, gas does have its plus and minus. The range I bought when I moved here 8 years ago, a smooth-top electric, is my favorite.
For one, a flame puts a lot, and I do mean a lot more heat into the kitchen that isn't going directly into the pot or pan, especially on high heat. Yeah, you get more heat. But I've lived in places with no (now) air conditioning in the kitchen or minimal, and when it is 90 degrees with about that much humidity, give me electric every time.
The other major thing is who does the clean up? I've had several kinds of gas stoves (propane, natural, and heaven knows what else) and the bottoms of my pots and pans needed a lot more cleaning. But mostly the "wells" (I'm sure there's a word for it) under gas and coil and (don't know what the other is called, a sort of plate looking think we had when I was a kid in Germany) require scrubbing every time something boils over and every time in between. Maybe my mother was a clean fanatic, but we'd pull apart the stoves at least every day and scrub.
So .... for me it is a flat-top electric. For fast on and off, I do what I see chefs do on their ultra-expensive gas ranges on TV in restaurants. Put one burner on warm, one on medium, one on hot, one on ultra-hot, and just slide them around.
... and it takes me all of 5-10 minutes to give it a thorough cleaning no matter what has boiled over.