How hot are electric home stoves

Yes.

It's much more fun to cook with gas, and the way I see it, any incentive I can provide for myself to cook good food at home is a major net positive in quality of life.

The setup I have is three gas burners and one electric stove top element, and an electric oven. The electric stove top really comes in handy when reducing stocks or making long-cooking soups and stews, and it can significantly reduce the amount of gas you use in cooking.

For oven I would definitely go electric. See the When baking is it better to use a gas or electric oven question.

I have one 5 kg liquid gas bottle stashed under the sink, and it lasts 3-4 months of heavy daily cooking for two, maybe 6 months in the summer when I eat more salads etc. In addition I have another 2kg bottle for backup if I run out of gas in the middle of cooking, and for the day or so it takes me to haul another bottle from the store. Having a smaller backup bottle doesn't waste too much space.

I've been considering upgrading to a 11kg composite bottle, which I expect to last 10 months to a year, and it's way more economical. So far though the convenience of having a smaller bottle I can carry to the store for changing without a sweat has been great.

A regular electric oven uses a large coiled resistor as a heating element. A large electric current is passed through this element which generates heat, similar to the tungsten filament of an incandescent light bulb.

An induction stove doesn't actually generate heat itself, but rather induces it the pot or pan. It does this using a rapidly oscillating magnetic field. This field induces an electric current in a ferromagnetic pan which generates heat, thus heating the food.

Induction stoves are faster, safer, and more energy efficient than traditional electric stoves. It requires significantly less electricity to create the magnetic field than it does to drive enough current through a resistor to make it heat up. They are safer because they don't actually generate heat themselves. After taking a pot off the "burner" (glass surface) it quickly begins to cool.

With regards to differences in the cooking process, there's not much. You just need to be aware that it heats up much more quickly and cools down much more quickly than a traditional electric stove. It does affect your choice of pans however. All aluminum pans will not work, nor will some lower quality stainless steel ones. If a magnet sticks to the pan then it will work just fine. The pan must also have a flat bottom to make full contact with the surface.