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Yes that is true. I wish my induction stove allowed more fine tuning of the temperature as well.

That’s the difference between cheap and expensive induction... I don’t need a Bain Marie because I can control the temperature that fine.

That could be useful for tempering chocolate. Have you tried this?

Yes and it works fine, here is a weird Electrolux marketing photo https://www.reviewed.com/ovens/features/induction-101-better...

As weird as that looks I’m quite sure I could do that at home.

Temper chocolate with sous vide and you'll never fail again.