One question I've always had about portable induction cooktops is how good they are at maintaining temperature at different power/temp settings.
For example, I've always wanted to make good dashi. I read that the best kombu dashi comes from maintaining 60C for an hour%20water%20for%20one%20hour). If I got an induction cooktop and used a food thermometer to first figure out which power/temp setting would give me 60C, could I then consistently program it to reach and stay at that temp without using a thermometer, especially if the cooktop also had a timer function to also turn it off after 1 hour?
I'm thinking of something similar to water kettles with their "keep warm" function. Unlike electric kettles, I know that there's only so much a cooktop can do when it doesn't have its own thermometer in the cooking solution itself. So even with the dozens of temp settings induction cooktops have, would I still run into the issue I have with electric cooktops, where I feel like I constantly need to fiddle with the heat knob and constantly keep using a thermometer to ensure temperature consistency?
Thanks!
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