Can I make choux pastry with an electric hob? I would like to make choux pastry, and the recipe I have emphasises bringing the pan quickly to a boil after the butter has melted into the water at the beginning of the procedure.

I only have electric hobs available, which can take a few minutes to go from a simmer to a proper boil.

Will this have a negative impact on my pastry, and if so is there a way I can work around it?
I really don't think it's necessary for this application, Didgeridrew's advice regarding the pastry seems spot-on to me. However, if you really want an instantaneous temperature change for any reason and you're stuck with a problematic stove, you can make that change if you can control individual burners separately.

Keep another burner set to "high" while you're working on the burner set to "low". Then when you want a quick increase in the heat level, you just switch burners. (Hobs = Burners, right?) You only need to keep the "high" burner on for the length of time it takes to heat, or just keep a pot of water boiling on the "high" burner until you're ready to make the swap. Of course, the process works just as well in reverse.