Sousevide or not sousevide? That is the question.

Ok gang, I joined Reddit to follow this thread as I believe sousevide is a literal culinary cheat code. So I would be less of a sub brother if I didn't share what I've discovered.

A few cooks ago my Anova died, mid cook, after many years of dedicated service (RIP). The circulator would spin. But the display panel and heating element was toast. So in desperation, I moved everything over to my stove (luckily I was using a pot this time) and grabbed my thermometer.

I was all prepared to babysit a pork shoulder for HOURS constantly turning the eye on and off per the temp but to my surprise, once I got the temp dialed in, the temp DIDN'T MOVE. The flattop cycled itself on and off perfectly within .5 degrees. I thought I was seeing things and verified it with my laser thermometer. I was happily shocked and just checked on it periodically throughout the cook. It never moved.

I'm not sure if this level of precision exists in all flattop ranges and I'm not even going to mention my brand (it's embarrassingly old and nothing to brag about anyway). But I'd give it a test and see if your stove can hold temp in a pinch cause you just never know.

Anyway, I hope this helps someone. Who knew?