Very interesting to me that gas is considered the 'high end'-option, I presume in the U.S?
Where I live, the high end-option is to get an induction stove. I have one, and it's extremely pleasant to cook on. Granted, I've never cooked on gas because that alternative is mostly not used, in my experience.
I believe part of the perception of gas as 'high end' is the observation that many restaurants use gas. However, from what I understand, many restaurants use gas because it is the cheapest way to get BTUs into pans - gas is CHEAP, and restaurants use a lot of it.
That said, certain types of high temp cooking like wok cooking require jet-burner gas stoves to get the right sort of flavor, but I think induction is superior in most cases.
Also, high-heat wok cooking, while delicious, is terrible for air quality.
Gas is popular for the instant and fine grained control over temperature. You get much of the same advantages by using induction. I've had a cheap electrical furnace for ages and it is a bit limiting but you get used to it. Asian wok cooking uses gas burners to get the wok up to high temperature. High temperatures are important for that type of cooking. Another trick they use is to use thin metal for the wok so it conducts heat quickly. That's much harder to do with an electrical furnace but not impossible. If you use cast iron pans, they hold the heat much better and longer. It takes ages for them to heat up though. For flavor, cook over wood or charcoal. That's why outdoor grills are popular and why the gas variety of that is a bit frowned upon by grilling enthusiasts. Cooking on an open fire also is quite nice. But of course living next to a place where that is done is not great for your lungs.
Heat is not equally intense or similarly distributed between different stove types. Gas cooking delivers intense heat along a trajectory that follows the curve of the pan, and allows for thin pan materials with low heat capacity. The natural result of this is the wok, which cooks the best over a gas flame on high settings.
Want a restaurant-quality stir-fry? Your only choice is a wok on an intense gas plume. The thin material of the wok gives it low heat capacity, meaning that when you turn on the heat it rises in temperature very fast, and cools relatively fast when you turn it off. This allows very precise control necessary to get the best flavor. The wok is curved, which is critical to mixing ingredients correctly while cooking, but the gas flame does a fine job of following the form of the pan to give adequate heating throughout. Electric or induction stoves come short on both aspects: you need thicker pans (higher heat capacity) with flatter resistive elements built-in. You simply can't get the same flavor with those setups.
So no, it's not so simple as "heat is heat."
Pay attention to the kitchen next time you're in a Chinese or Thai restaurant. They really make use of the industrial gas-powered ranges that are universally equipped in their kitchens.
Where I live, the high end-option is to get an induction stove. I have one, and it's extremely pleasant to cook on. Granted, I've never cooked on gas because that alternative is mostly not used, in my experience.