if you're like me and live in an area that has no natural gas available, you're stuck with electrical heating for your cooking. electrical heaters do not allow for quick temperature changes, which is very limiting.
So I found a quick and dirty fix,
I a bought a propane torch which i use to heat the pan, I only use the torch to seal the pores of the meat, then i put my pan onto my medium temperature preheated electrical stove & let the steak reach medium rare.
When I'm not grilling over wood or charcoal, I just heat the pan way up first then while It's searing on both sides it's cooling because I got the heat on low, then all you really got to do is turn up the temp to match what you want to cook at. Thicker pan you just take it off and roll the meat around while it cools and have the burner set to around the temp you want. Been doing that for about 16 years iirc, since I moved up from mexico back to the states.
Apparently burning coal or wood in an "unregulated combustion" (that's probably not the right terminology, so don't quote me on that) causes lots of exhaust other than co2 that makes it much worse, even the high losses of an electric grill are still less climate damaging. If you wanted to burn coal or wood with any kind of environmental consciousness you need a lambda regulated oven with an exhaust washer. basically a small version of the furness of a modern coal power-plant.
So there is some sense behind that regulation afterall.
the scale is microscopic in comparison though. the problem is the shitty briquette charcoal... shitloads of additives like borax, binders, lighter fluid, etc. lump charcoal on the other hand burns hotter cause it's just hardwood, none of that sawdust shit.