The old blog asked gas or electric as if it were a tribal football match. It is a building question.
Gas (including outdoor burners) puts a lot of heat under a kettle. It also puts combustion products and a flame into a space. Use it where ventilation and fire safety make sense, usually outdoors or in a space designed for it. Do not improvise a high-output burner in a sealed laundry.
Electric elements and all-in-one systems shine when you brew in a kitchen that already has power and no extraction for a jet burner. They are controllable. They are not morally better. They still boil-over. They still scald.
Induction, a domestic stove, and a dedicated element are all electric cousins with different power limits. If your stove cannot keep a full-volume boil, boil a smaller wort or brew extract until you change rooms.
This site will not rank a branded electric system. The review URL from the archive 301s to equipment.
Whichever fuel you use, the ferment still needs temperature control after the pitch. Heat source is brew-day. The fridge is the rest of the week.