In the meantime, do what pro chefs do to regulate temp. Keep a back or side burner going on a lower temp, and move the pot to it to get the right temp rather than try to micro-adjust the burner the pot is on.
Me, I move the pot, turn down the burner I was using, blow on the too-hot element to cool it off a bit, and then put the pot back. And using cast iron, the pan sometimes holds the heat long enough to scramble the eggs just right even if I take it off the heat entirely.
I've been known to get a sauce just right by putting the pan on the heat and then holding it in midair to whisk it, then back on the element for a bit, then back in midair, and so forth.
With electric, you just have to think outside the box, and remember, the heat may not regulate immediately but the pot is under YOUR control.