Hi
Just to add to what Chris said, which I totally agree with:
As has already been said, Az suggested that we would be able to cook curry just like the restaurant at home, but it would take longer due to our home cookers (for most people) not being as powerful as his restaurants. However, I suspect he was not quite aware about just how fanatical we all are about BIR curry! as he suggested if we went to the trouble of pre-cooking chicken for example we might as well just go to our favourite restaurant.
The topic of the use of high heat and large burners has already been debated, and often ferociously! - but it is a fact, a fact that we witnessed - we had extreme heat, flaming pans, blue smoke that smelled beautiful while at the same time making people even over the other side of the kitchen cough (although not the other chefs - suppose they are used to it?).
They treated their ranges and pans like a blacksmith forging a horse shoe. A non-stick pan and spatula would be destroyed in minutes. Whether we like it or not, this is part of the process and happens, therefore it is a factor in the final outcome. You know when you are approaching the same thing in your kitchen because it will be full of smoke - you will need to turn on your extractor fan and open the window / door.
I am not saying that you cannot create a delicious BIR curry on an electric hob, I know you can. But there are a lot of people on the forum craving that last 5 - 10% or that smoky taste!
Az said it normally takes years to become a great chef in an Indian restaurant, it all about just knowing, feeling and judging when the parts of the process are right.
Just try a little at a time, browning your G&G just that little bit more, frying your spices just that little bit further and learn for ourselves!