The first electric cooking equipment I encountered and used on any length of regularity was Frigidaire.  I thinnk those are the best.  Not really used what Westinghouse had, although neighbor across the styreet loved the Westinghouse cooktop from 1960/1961 with infinite control.  She'd had a Chambers range for 14 years and said the Westinghouse was just about as good and flexible as gas.  I've had a GE slide in for 26.5 years. 

1 The more modern thin Chromalox elements., most even heat, fast heat up and fastest cool down, and they tend to stay flat if not abused.

2 GE-HP Calrod, also excellent for reasons mentioned above, but quality suffered in the past 20 years or so.

3 The older real Westinghouse elements, these were high quality and offered a good compromise between the above style elements and the much less satisfactory thick Mono-tube type elements.

4 Frigidaire and other Mono-tube style elements, these seldom stay flat when heating water etc. on high heat. I have very seldom found flat elements so you usually end up with significant RED areas and slow cooking. They also build up more heat so it is more often necessary to move pans off the burner, also because of the heavier element they end up wasting more heat-power so they are a little more expensive to run.

5 European cast iron surface elements, these are absolute the worst elements to cook on, slow heat up, very slow cool down and the most energy wasting design ever. The only good thing about this style element was they are very safe because of the built in temperature limiter that keeps the surface temperature limited to around 850 degrees, regular elements can easily go to twice this temperature.