i promise to myself that if i don’t have an induction stove, i will NOT make caramel. spun sugar caramel is a component on ROSE’S heavenly CAKES: Saint-Honore Triffle (page 227).
the characteristics (and challenges when making caramel):
1- temperature control is precise.
2- your kitchen does not heat up.
3- the sides of the pot do not heat up to dangerous temperatures.
4- stopping the heat is near instantaneous.
5- reheating the caramel on the same pot has near zero issues with over cooking.
hint: i have discovered that running water on the pot stops the caramel burning process, do this the moment you achieve the desired golden color, and it stays there!