I encourage you to find some thermal camera videos, and get some specs to do a bit of math for your own situation. Gas stoves typically create a BUNCH more heat, going up and around the sides of the pan/pot, while electric (of all types) is much more focused on the bottom surface. It's also why electric is so bad for cooking in a wok.

Technical connections has a video on this if you are more interested

Electric heating is 100% efficient in general, as in 100% of the energy used is converted to thermal energy. No other heating method can claim this period (except geothermal and other heat pumps which can be several thousand percent effective but are impractical for spot heating.)

So the real difference is induction versus resistive coil efficiency at transferring that energy to the food...

Luckily a ridiculous amount of research has been done to show:

Gas is about 40% efficient

Electric coil is about 74% efficient.

Induction is 80-90% efficient.

So not only are you using more efficient methods of creating heat than combustion, you are getting more heat transferred to your food per unit of energy used. By double.

Gas stoves are great for two things, and only two things:

Jet-Gas stoves for Woks.

And Charring vegetables when you're too lazy to start a grill.