I do. I've got a Panasonic hob that's got two types of sensor: one which covers ranges of 140-220 C, and one which covers 60-120. I find it very convenient. It

I do. I've got a Panasonic hob that's got two types of sensor: one which covers ranges of 140-220 C, and one which covers 60-120. I find it very convenient. It's not perfect, because of course a sensor looking at the bottom of a pan can't be, but in practice we've found it very handy for the boil function (bring water to a boil @ 100 deg, drop back to 95 and hold there; making candy/fudge that requires holding around 80 degrees, making proper custard for things like creme caramel. The higher temperatures are good for things like dealing with meats, since I can dial in a temp and not fuss over what's going on. The thing that has surprised me is how relaxing it is to use - as I say, I feel as though I'm fussing over what I'm cooking less. That said, they're accurate to only 5 degree increments at best, and I wouldn't try using them for something like a sous-vide replacement.