Perhaps you are a better cook than I am. I look at physical signs like color changes, bubbling, texture changes etc, to move on to the next step. I can't always anticipate these changes ahead of time, and if I make a mistake in the anticipation, then getting back to the right temperature can easily add a few minutes to the cooking and potentially cause harm to the taste.

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.