Couldn't simmer soup
I make large pots of soup regularly and need to simmer for 48 hours. This wouldn't 'simmer'. It was fast as promised, and it did boil quickly, but then when I tried to simmer (which is the majority of the 48-hour cooking time), the 180-degree setting wasn't hot enough to simmer and the next setting (there is nothing in-between) was 210 and that was too much of a boil. The whole idea of induction seems to be all this 'preciseness' but what is the point if there is not a setting close enough to the simmering temperature of 190?
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