If you want the best qualities of gas and electric, look into an induction stovetop. It's got the flat glass of an electric, and the immediate temp control of a gas range. It will heat a 3 qt pan of water to boiling in less that 5 minutes (I timed it!) and you can take the pan off the burner area and with the burner still ON immediately press your hand against the top of the burner and not get burned. The heating mechanism heats the pan, not the cooktop.

The downside? You cannot get an induction range, only the cooktop. Meaning you need a separate oven. And because of the heating mechanism, you have to use flat bottomed, iron or steel pans. For safety and ease of cleanup, I've not found anything better.