I've been brewing in the kitchen for years now, and I have no plans to change, especially after the winter we had in Michigan this year. I use two boil kettles that can comfortably hold more than 4 gallons each, and each gets it's own gas burner powerful enough to get to a rolling boil pretty quickly. I do have a third kettle that I use for top-up and clean-up water, too. Our stove has a vented hood, so condensation isn't an issue. Yeah, the whole house smells like wort for a few hours after brewing, but I consider that a plus! Also, having two boil kettles (which also double as my hot liquor tuns) reduces the load on my back and may even make transferring hot liquids a bit safer. After the boil, I dump the hot wort in a bag-lined fermenter bucket, which allows me to get rid of a lot of trub. I use an immersion chiller in the bucket, which may be marginally more efficient because I don't have to chill the hot boil kettle.
Anyway, the point is, use what works for you and what's available to you. There's nothing magical about any particular source of heat.