Would trying to boil blood that's been treated with an anticoagulant in an electric kettle break the kettle?
The biggest issue I could see is that kettles usually aren't designed to be cleaned easily, and it would certainly need cleaning.  

I'd expect some protein residue to burn onto the element (which would then smell dreadful if left hot for long).  This may lead to overheating as in the case of milk, but it would certainly be hard to clean and taint any water boiled in it afterwards. 

For pasteurising you really wouldn't want it to boil - in fact one of the links in your comments notes that blood coagulates at lower temperatures than egg so you may have a very narrow window.  If an anticoagulant was used it would have to be not inly food safe but palatable.

In general, experimenting in the kitchen is easiest if done in easily-cleaned containers that are also easy to observe.  A kettle might be convenient but a saucepan is much more likely to be recoverable afterwards.