In article >,
David Scheidt > wrote:

> Much of the time I use a double boiler, it's to do something like melt
> or temper chocolate. I need to be able to take the inner pan off the
> heat source when I've got it at the right temp, and put it back
> briefly when it cools down. An electric version of that, with an
> accurate thermostatic control would be cool.

You can do that with any double boiler. The top pan should always be
easily removable for that very reason. Now, for an electric version
with thermostatic control, I might suggest an electric pressure cooker,
used with the lid of, and instead a double boiler insert pan (found
easily on the web) that fits the top of the pressure cooker pot.

jt