Thanks, John, looks great! Per my messages, I think my hope is that I can do two main things with it - and both involve putting the sheathed probe directly in the soup, as it were - directly in the water of a hotel pan/water bath to do something like maintaining Sailor's primer culture inoculation; and, using your 6" deep full hotel pan in a manually-controlled food warmer, dipping the probe directly in the milk during a cheese make. This is kosher, yes (sorry, I really am a technophobe)?
I see you use the griddle and diffusion stone, John. Can I ask, you don't have issues with local heating/temperature gradients, especially after flocculation and curd set? Do you favor this setup over a traditional vat setup (by which I mean, you've a vat that is surrounded, more or less, by some kind of radiating heat source, as in a food warmer)?
FYI, in case you haven't seen them - something with PP and putting the full-pan in the cart...would love to order a pan as well.