I've used lots of electric broilers, and a fair number of gas broilers, and have never found one better or worse. I would have said that the main difference is that it's hard to get a dry heat with gas, and hard to get a moist heat with electric. But this is more of an issue for breads and meringues, neither of which gets broiled.
Could you explain more about how you find it "incapable of broiling"? I'm wondering if you might be using it wrong. You may have to preheat for a couple minutes, and may have to leave the door slightly open to prevent the thermostat from cycling. Or maybe I've never fully utilized a gas broiler and don't realize what I'm missing.
