What makes the difference between the speed hobs heat up and cool is precisely the type of heating element.
I guess your hob is the old fashioned - I forget exactly what they are called, but are basically a heating plate with a lot of metal that needs to heat up. These are often the cheap version.
Modern hobs work a lot faster. Ceramic still have the elements, but have glass surfaces which heat far quicker than the heat plate. Further up the price bracket is the halogen hob. These heat and cool almost as quickly as gas. The top range are induction hobs. With these, which are expensive, the hob remains cool. The pan itself heats and cooks the food.
Generally, gas hobs are more popular than electric mainly because they can reach a higher heat than their electric equivalent, but personally, I think electric wins hands down they are so simple to keep clean.
I used to demonstrate induction hobs by standing a saucepan of water on the hob with a paper brochure in between. It's amazing to see the water boil yet the brochure remains intact and the hob not even warm to touch.
The only downside, is they only work with steel pans so you have to chuck away your copper, aluminium and stainless steel pots.
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