Thanks to all for the sympathy and suggestions.
As for pans, we have an eclectic selection- a couple All-Clads, a Calphalon or two, several Magnalite Professional Stainless - a less-expensive version of All-Clad - two or three Le Creusets, and some cast iron. Also a couple of light non-stick T-Fal skillets.
None of them avoid the uncontrollable-heat problem.
We learned long ago that, to switch to lower heat during cooking, there was no choice but to move to a new, unheated burner and hope it didn't get too hot, itself. My son the engineer refers to this problem as "thermal inertia."
Doesn't make us feel any better.
MaryB suggested:
" I would spring for the propane(a 100 lb cylinder would be plenty big) and stick in a gas cooktop. "
In a house, that would make good sense, and I'd consider it - but God knows what the condo association would say and do, let alone the Fire Department!
Thanks again, and Merry Christmas to all!
Mike