> eg. I've had my parents say the "taste" of food is worse on electric instead of gas stovetops

If you are using the cooking technique of "bhunai" [1], which is quite common in South Asian cooking, there is a large difference in food quality you can make with an electric and with a gas stove. Gas stoves are able to provide higher heat at consistent levels, and you can tilt the pot to concentrate heat in one corner to intensify the cooking. So I don't disagree with your parents.

[1] bhunai is when you cook meat with spices at very high heat while rapidly stirring it. I think the willingness to burn the spices during this process is what sets this apart from similar techniques in other cuisines, but I am no expert.

My mom doesn't cook bhunai - she's pushed for a low oil household since I was a kid and is extremely health conscious verging on "crunchy".

I've also done bhunai with electric stovetops and ceramic cookware like Dutch ovens and green pans and gotten close enough to an authentic taste - the marginal differences that exist are due to differences in ingredients in the US (eg. lower milkfat percentages, onions instead of shallots, different cultivars of vegetables, etc) and some inexperience of non-Westerners with Western cookware.

It's a very solvable problem. For example, the Indian restaurants my parents like and feel taste "authentic" use electric stovetops as well in the back, but discriminate on ingredients and masalas.