That $180 induction burner I bought for staging paid off fast

I run a small catering setup in Portland and got tired of testing recipes on my home stove that lied to me. So I dropped $180 on a portable induction burner to stage dishes at the actual event space, which has different power and pots. Last weekend it saved a sauce that kept breaking on the venue's old electric range, and I dialed in the temp in two tries instead of guessing. Anyone else use a travel burner for off-site menu testing, or am I overcomplicating this?

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