Pure resistive heated stoves yes, most inductive ones are actually quite fast and nice to use.
With the downside that the surface is more fragile and susceptible to permanent damage, particularly if you have heavy cookware.
> no long term "soot" accumulation around the stove
I have lived extensively with propane, natural gas, and electric ranges/cooktops. I have never seen a "soot" accumulation, or really any difference in discoloration between any of those fuels.
You're just generalizing your individual experience and it's just plain wrong. Very few people dismantle gas burners after every spill to properly clean around and under the burner plate so eventually there will be a burnt layer of soot. The uneven surface of a gas stove doesn't make cleaning too easy either.
A perfectly flat and smooth glass surface it's a lot easier to clean. It's a matter of wiping it, especially on induction stoves that don't really heat up that much. And in case of more serious neglect you can use a cooktop blade to scrape this soot.
That's unfair, and TBH a bit rude - they didn't generalise, they explictly stated "I have never seen...".
Another data point here, from someone who's been cooking with gas for a looong time, and who does regularly take the burners to piece and clean them well.
I've also never seen any soot accumulation. Maybe it varies and happens on some models ¯\_(ツ)_/¯
You are correct but I'm sure OP didn't mind and might even agree with me. That's quite literally a quote from one of their comments responding to a similar assertion.
> Maybe it varies and happens on some models
I think it's mostly because of people's cleaning habits. Since cleaning a gas stove is a lot more involved it's likely that more people are putting it off until the soot is there. Old stile electric stoves (with elevated burners, no glass plate) are in a similar situation, albeit still easier to clean than gas stoves. I assume that if you're cleaning it thoroughly after every spill (or just don't spill) this wouldn't happen.
I've only cooked on induction hobs a few times, and I was surprised by how good they were - not as good as gas, IMO, but miles better than a standard electric hob.
I'd meant to meantion this in my original comment, but couldn't remember what you called the "good" electric hobs (ah, induction!!)