I've been getting wonderful results baking my sourdough boules in a cast-iron dutch oven. Before baking I spray the boule with water, creating a great deal of steam when it heats up. The crust browns nicely. I put the boule in a silicone-rubber cake pan and this goes inside the dutch oven. After baking the boules release nicely.
My latest inspiration in my never-ending quest for energy-efficient baking is to use a single-burner induction cooktop with the dutch oven. Induction cooktops have a thermostat and operate in either "temperature" or "power" mode. I'm seeing mixed reviews about the ability of these things to regulate temperature, but these reviews are for more conventional cooking such as frying and sauteeing. I was wondering if anyone has had experience using an induction cooktop for any purpose, baking or not.
I'm not sure about the two modes. Supposedly the temperature mode is iffy. It would not be measuring the temperature inside the dutch oven. As I understand it, the power method simply applies a constant amount of power to the element and no temperature regulation is involved, which leads me to wonder how one would regulate the temperature for baking.
One option would be to forego the induction aspect and use a conventional stove burner as a conventional heat source.