More than two thirds of US households already have electric stoves, and normal non-induction electric stoves are about the same price as gas ones. A ban on gas stoves would only affect rich people for the most part.
100x increases in manufacturing volumes will do amazing things for final cost. Expanded market share to 100% will lead to every features imaginable being offered to the market.
Ending gas stoves, and gas distribution in general, is a huge win. Just as phasing out incandescent light bulbs was a huge win. Each "infrastructure grid" that we run to every building (Electricity, Water/Sewer, Roads, IT, natural gas) is overwhelmingly expensive to build and maintain. And if you don't maintain it - you blow up San Bruno[1]. It would be great to delete one!
I hate my current stove, but no way am I paying the cost for a new one. I also have vacations and other things I want. (As a programmer my income is well above average, so I have to assume the costs are only more prohibitive for most people)
Other thought about decommissioning gas lines. When doing infrastructure projects that require digging moving gas utilities is a big big hassle and expense. Getting rid of natural gas lines would make that stuff easier.
Electric stoves are also strictly better at a lot of things - very high heat, very low heat, cleaning, repairing, not polluting the air, etc.
The “better” you report is just perception. there is zero evidence or measurements to back that up.
In other words, the waste heat has already been lost to the environment at the power generation source in that case.
As always "it depends"... (In this case on the power generation mix in your local grid)
Obviously some good gas stoves will still be better than bad electric ones, so I'm not discounting your individual experience, but I don't think your experience generalizes well.
This makes cooking very difficult. When you turn down the knob from high to low, the element continues to cook your food at high to medium heat for another minute. This can burn or overcook your food. The converse of turning the knob from low to high is less bad, but can still be quite problematic.
Of course, there are hacks like physically removing the pot that work, but it is added complexity on top of gas stoves.
The above obviously does not mean the gas stoves are objectively better - it only establishes that on one critical dimension gas is better than electric.
To be fair, so does the cookware. (Probably more so considering the lack of mass in a heating element.)
I would not be surprised if professional electric stoves are better, but the consumer experience is lacking. Coil top stoves often heat unevenly. The non-induction glass top experience is overall not great, with them seemingly being a downgrade from coil tops in all aspects other than cleaning and aesthetics.
I appreciate that there are better stoves out there that might make certain things easier but the stove is not the thing that's holding back my cooking.
Induction plate adapters exist [1] - I haven't used one specifically for that purpose, but have used a diffuser plate which works on a similar principle.
The adapters are around AUD $20-50 which sounds like a cheap way to to start migrating your cookware collection to ferro bases.
I gather they're not great -- somewhat inefficient, and will necessarily have a more torpid response to temperature changes on the induction cooktop, shouldn't be used at high-temperatures -- but they do mean you don't have to replace all your cookware instantly.
If someone needs high temp and doesn't have a suitable pan already, cast iron is ridiculously cheap.
[1] https://www.amazon.com.au/s?k=induction+plate+adapter+conver...
And professional kitchens.
For the record I agree with phasing them out but I can see restaurant chefs fighting hard against it.
At least here in Europe, many restaurants are switching because the writing is on the wall that natural gas will get very expensive very soon.