Been doing them for 15 years, so "I beg to differ" with "It's too much for the stove."
I do use a canning element on the electric stove - supposed to help with the stove getting too hot from the wide pot? Same wattage as the standard large element it replaced, but taller and beefier. Whatever, I've always used it. Heavy aluminum commercial cookpot, 40 quart. I boil ~ 7 gallons to start, knock off at 5.5 gallons into fermenter, the boil usually takes 80-90 minutes, hop schedule is based on that , not on the "60 minute standard" that seems to be standard around here. Could start with 6.5 and boil for an hour if that made you happy, I guess. Might depend on your particular stove, a little.
Works fine, means I'm not fiddling around outside, less junk to store.