Mashed Potatoes and Gravy

I decided to give the new portable induction burner a tryout by setting it up with gravy fixings. I plopped a couple of slices of pork tenderloin in to see how they would like it. I was led to believe the temperature setting were close to real but they were not. I first set it to 200° but it wanted to be 135° at that setting. I punched it up to 280° before it tried to simmer, reading 200° on my instant read Thermapen. I found that the burner would hold a temp just fine. Trust but verify.

The burner shuts off after two hours. I should read the manual to figure what’s up with that because I am thinking it would make a decent sous vide setup if it would run longer than that.