What models are you looking at?

It is hard to say if there would be much difference. It depends on how the burner is engineered and the type and size of pan. Some sealed burners have more flare than others. If you have a pan that is smaller in diameter, like a narrow stockpot, you may lose more heat around the pan if it has more flare on the highest settings.

I would most likely consider other things besides the high end of output of one burner.

What are the outputs of the other burners?

What is the low end of the burners in BTUs? Phrasing such as "very low simmer" or even a given temperature do not mean much and are highly subjective.

How much play is in the knob and how does it move through the range of heat? Does it suddenly go from low to high or is there fine adjustment?

How will the cooktop be to clean? What are the grates made of? Do you like the placement of the different sizes of burners?