I tried making apricot jam on my ceramic hob but when it got to 100 degrees (according to my sugar thermometer) the element cut out before coming back on again. This was annoying as the jam never got to the 108 required for setting. Getting rather disappointed I vowed not to try any more dishes that required melting sugar...

Would the melting point required be lower than 100 degrees? If so I might be tempted. I did once do peppered and caramalised nuts but in those days I had a glorious gas hob...