All the electric stoves I've ever used work the same way, they have stepped power output (more often consisting of just on an off) and so regulate their temperature by switching on or off (or stepping up and down).
That's not how they are in the US.
That said, in my opinion, electric stoves, at least the traditional style with the coiled eyes, are lousy because it's so hard to get a pan to sit level on them. Given that contact is necessary for useful heat transfer, and it makes a lousy surface to cook on.
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