If the number of number of sugar and salt moles are same in their respective solutions and the heating rate is same, salt water would boil faster than sugar water.
You can understand this process better if you look at the equation
Δ T b = i K b m
where Δ T b is the change in boiling point, K b is the boiling point elevation constant for the solvent that is 0.52°C•kg/mol for water, m is the molality of solution that is moles solute /kg solvent, and i is the number of ions present per formula unit. There are 2 ions for each NaCl molecule.
Now, if we add the same mass of NaCl and sucrose to the same mass of water, the NaCl will have higher moles than that of sugar, since mw of NaCl is 58.4 g/mole and for sucrose, it is 342 g/mole. Moreover, each salt molecule splits into two ions, a sodium atom and a chloride atom, increasing the number of particles present in the water.
For instance, adding 10 g of salt into 100 g of water will add approximately 6 times more particles than if you add 10 g sucrose to the equal mass of water. Moreover, sugar molecules do not split further. Thus, adding the same mass of sugar into the same amount of water will add far fewer particles than that of salt. It results in lower Δ T b for salt water and hence, a lower boiling point for salt water as compared to sugar water.