We bought a professional "manual" (no fancy electronics) from a restaurant (with knobs and no touch), for 100$ each. And built our own system with that.
You can set the knob, and turn it on and off with a relee, connected to a raspberry pi. We have temperature sensors on the "food side" of the pans and pots, since what we care about is the temperature that the food feels.
99% of the time we don't use it with the pis, but have a couple of recipes as Jupyter notebooks that we use the temp control and temp staging with.
One advantage of induction over gas here, is that the thermal mass of some induction pots and pans is almost zero, and temperature changes are instantaneous, so from the point of view of control algorithms, programming induction cooking is infinitely better than any other system that i've used, cause you don't have to solve a PDE to regulate the temperature. YOu can just turn it on if its too cold and off if its too hot, and that's it. +-0.5C of accuracy, which at the 100$ level for a single plate is unbeatable.
You can set the knob, and turn it on and off with a relee, connected to a raspberry pi. We have temperature sensors on the "food side" of the pans and pots, since what we care about is the temperature that the food feels.
99% of the time we don't use it with the pis, but have a couple of recipes as Jupyter notebooks that we use the temp control and temp staging with.
One advantage of induction over gas here, is that the thermal mass of some induction pots and pans is almost zero, and temperature changes are instantaneous, so from the point of view of control algorithms, programming induction cooking is infinitely better than any other system that i've used, cause you don't have to solve a PDE to regulate the temperature. YOu can just turn it on if its too cold and off if its too hot, and that's it. +-0.5C of accuracy, which at the 100$ level for a single plate is unbeatable.
We spent ~400$ for 3 heats. 100% recommend.