My take on induction, stir often, check temp often.
If you are close to temp and it is heating up don't walk away.
I use a 5 1/2 gallon vat/pot and heat it up directly on the induction top,
I have had much better and less stressful makes than I had with my double boiler method.
You can't use a temperature controller with this unless you hardwire it, I don't know if you can
I have missed my temps by 1 to 5 degrees, that was when I first started using it, a little upsetting yet not a disaster.
When I make cheese I always try to eliminate as many distractions as possible, there is always one or two issues that pop up, I just try and deal with them