Also some newer ones have temp sensors so you can keep a thing at the exact temp you need.

I swear by induction cooking (for both soapmaking and food) for this reason - precise temperature control, even low temperatures that aren't even possible to get on a gas stove.

• Setting the heater to exactly 40C means you can melt chocolate reliably, without the hassle of a bain marie
• At 60C you can combine cetostearyl alcohol and vegetable oil for moisturizer without boiling off your glycerine
• At 80C you can cook soap to trace without overcooking it and making it lumpy
• At 100C you can evaporate moisture and reduce a sauce with minimal effect on other ingredients
• At 100-160C you can cook a sugar syrup to a precisely desired level of concentration (as the boiling point goes up as the concentration increases) for making different types of candy