Most often in the past I have cooked on a gas range, which I prefer rather than electric. But recently we moved and since I am renting stuck with a rather modest electric range.  The elements are 5" and 7" diameter, and frying pans I have are around 12" diameter and non-stick. I have had real problems where the center of the pan cooks hotter than the edges and I have to move food around alot to get even cooking.  I am not looking for brand recommendations, but what kind (material-wise) of frying pan is most suited for even heat distribution? Either regular or non-stick does not matter to me. 
Basically you need a pan that is clad on the bottom.  What this means is that there are usually three layers.  Normally steel | aluminum or copper | steel.  These pans will conduct and heat the most evenly on the bottom.  Even with one of these however, you're still asking a lot to evenly heat 12 inches on 7 inches.  If its really important to you, you could consider a separate high end stand alone large burner.  This one may be large enough for example. 