My problem <sic> with both is in trying to achieve very low simmer-like temperatures. With gas the challenge is to ensure the flame hasn't gone out. With indu

My problem <sic> with both is in trying to achieve very low simmer-like temperatures. With gas the challenge is to ensure the flame hasn't gone out. With induction the challenge appears to be partial cycling (microwave-style) or simply just reducing power down to bare minimum. For some things, say an authentic bolognese sauce or a chakchouka, I desperately want a tiny amount of heat, but neither modern gas cookers, or most induction cookers, will give me that. Xiaomi (yes, that Xiaomi) have a 0-99 induction cooker that nearly got me there, but even then I had to utilise a diffusion plate.