Gas vs electric cooking I've heard it said many times that you're more likely to burn food on an electric stove than a gas one, but I can't tell a difference. This seems to me to be a fallacy perpetuated by the natural gas industry, and I would expect the issue to just be people are not sure how to accurately adjust the system they're not used to. Once the heat energy gets into the cooking vessel, say a cast iron skillet that will quickly disperse the heat, I can't even identify a physical (physics) reason why there would be a difference.
So my question is, is there something I'm missing; is there a physical reason why cooking on a gas vs stovetop would be different?
 A: In my opinion there is no physical reason. To cook food the same energy is needed, and to burn it too. It is behavioral differences because of the form of heat:
One is aware of the dangers of gas and is much more careful in turning it off on time, when food just starts to smell "singed". Electric : we may turn it off and leave the pot  on the still hot element and a small singe becomes large.
Turning gas off zeroes the heat supplied. Turning the electric off has residual heat.
Recipes, in my experience, are timed on gas, all good cooks cook with gas because of the control of temperature it gives. Using the same times on electric and leaving the pot on the still hot element will turn a slight gold color to brown. Having changed from gas to electric I turn off the electric about 10 minutes before the recipe's end time and let it use the energy of the element to finish cooking.
A: It is easier to regulate a gas stove. If you turn off or turn down the flame, the heats source is immediately reduced. 
Turning off an electric stove leaves the element still hot. It continues to heat the pan. 
In an oven, you don't often turn the heat up or down. In an electric oven the element heats by radiation. This is an even source of heat, particularly because infrared reflects well off the oven walls. Gas heats the air, which then heats the food. Heating depends on gas flow, which may not be as even. 
For these reasons, I have heard it said that a gas stove and an electric oven are best. 
A: If just boiling stuff, no difference.
But if your fancy cooking requires you holding your pan, there is a difference. Getting a pan off the electric stove will immediately cut off all heat source. Getting a pan off a gas stove will just lower the temperature gradually, with a descent gradient. This difference can sometimes crucial to some cuisine method (thinking about fancy French).
