A friend of mine has a glass top stove and uses Berndes non-stick with what I must say are good results. I've got standard electric and what I've found is get pans with the thickest bottoms you can, I use copper which is expensive but I've got a little stainless Emeril 1qt saucier with a very thick bottom (and it's really cheap...$19.95) and it's pretty fantastic, I'm guessing the rest of his stainless might perform as well and the prices are very good. I've never tried his non-stick skillets though.
I had to learn to calm down with the heat on an electric burner, using high only when I wanted to bring something up to a boil. Otherwise I generally set the burner dial between the halfway and 3/4 marks, put the pan on with the oil in it and either set the timer for 3 minutes or stand there and watch the oil until it gets that funny little wavy look on it's surface...and yes I also hold my hand above the burner as well. It's taken some time to get myself to not always start with the heat all the way up and then turn it back down when everything's hot because I burned or scorched things all the time. This works much better, for non stick I generally have to move the dial about a quarter of an inch more to the hotter side.
Find your sweet spot, my burners I've had to fiddle around with their supports to get the front ones level (the back ones generally are used for liquids in sauce pans anyway so it doesn't matter as much) and it works pretty well.
My great grandmother had a bakery, cooked everything in a woodstove long after the rest of the world had converted to gas and electric; even her daughter had an electric stove in the same kitchen. I guess you can get good with anything you are willing to get used to but once I'd cooked on gas, I couldn't help feeling impoverished and backwoods ever since, having to use an electric stovetop.