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.
