My regarded-as-moderately-high-end US electric kettle isn't really any faster to boil water than my stovetop is—but, it can hold a temperature, and has several settable stop-and-hold-points at sub-boiling temps, which is great for various teas and coffees.
What's not relatable to me is European (I assume?) reports of boiling water in an electric kettle, then transferring to the stovetop. My kettle's not meaningfully faster than the stovetop, and is a lot slower for quantities past a liter or so—it's only worth having for the other features. I assume that's the voltage difference making itself known.
What's not relatable to me is European (I assume?) reports of boiling water in an electric kettle, then transferring to the stovetop. My kettle's not meaningfully faster than the stovetop, and is a lot slower for quantities past a liter or so—it's only worth having for the other features. I assume that's the voltage difference making itself known.