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My electric ceramic cooktop is belligerent about maintaining a simmer.  I am a huge fanatic of soup and stove top braising and make a lot of recipes requiring bringing pot contents to a boil, then maintaining a simmer for time.  The two biggest cooktop elements are incapable of maintaining this simmer without returning to a boil after about 10 minutes.  I use the lowest possible setting.  Sometimes I even use the smallest diameter element (smaller diameter than the pot I'm using) setting with the lowest temp setting and it still inevitably boils in the center.  It also happens regardless of what pot/pan I use.  It's worse if I've got other burners and/or the oven going.  I've tried to bring pot contents to a simmer (not boiling first) and other than taking forever, once it reaches a certain point it starts it starts its boil-a-pa-looza-fest.  I've also tried using a cast iron pan as a heat diffuser to no effect. I either have to stay glued to the kitchen turning the stove on and off or oven braise.  

We are on the cusp of a complete kitchen gutting and remodel.  Until then, does anyone recommend an electric portable hot plate that keeps a decent simmer and has 8-9" element?  Does anyone have a similar love for stove top simmering recipes and recommend their brand/model electric (not gas) cooktop?  Any other helpful tips?  

I have a gas stovetop and my smallest diameter/power was also too high for long, long simmer.  I made a ring of aluminum foil diffuser and this fits on all my burners from smallest to largest.  I think it will work for your electric stovetop.

Mine has a hole in the middle about a diameter of 3 1/2" and outer diameter of about 6" and the top sits about 1 1/2" or more from the heating element.  So now my pans are about 1 1/2" above the heating element using this for long simmer. Whenever I use some aluminum foil I keep wrapping it.  It started off about 1/2" high but more aluminum foil you add, it gets higher. Much like a making of big donut with a hole.  This has been going on for more than 18 years. It works really well.  Also because it cushions so well from being crumpled foil, all pans are very stable.

For electric element, I would measure the widest diameter since  I would think it is not a good idea for it to sit on element and make a ring with aluminum foil.  You may end up using a whole box the first time.  Each time, squeeze close and keep repeating.    Not sure if I am making this clear. 

Assuming you have induction compatible cookware (a magnet will stick to it), and at the very least, your cast iron is compatible, I highly reccomend this induction hot plate:

https://www.amazon.com/D...to_dp&th=1&psc=1

I purchased it for use in my RV, but I use it at home for exactly what you are looking for. You can adjust it by power level or by temperature. When making stock, I just set it for 190º and 4 hours and I walk away (I of course stir periodically).

The cast iron diffuser is a good idea, but if its still too hot, an air gap of some sort will reduce the heat the most - try a grill plate or raised trivet of some sort.

Induction stove tops are the best if you want a flat top hot plate. We have an Electrolux, which wasn't too expensive. The lowest setting maintains 60-70oC, while the full power setting will birng 1L of water the the boil in a minute or so.

Have fun with the new kitchen!

Bison

Ikea has a single induction plate. I used it whilst we renovated the kitchen. It cooks beautifully and it's simple to use.

I bought a single induction burner and had the opposite problem. I set it at boil, and couldn't get it to boiling temperature. I agree with the suggestion of something that you can set at a specific temperature. Then as you get to know how your burner heats, you can turn the temperature up or down as it needs. But ultimately, I love my gas stove and never have a problem keeping something at a consistant simmer. I haven't tried my induction burner since that first try.

Thank you everyone for the great suggestions.  What I ended up doing was purchasing a Hamilton Beach Temp Track Slow Cooker.  It has a probe that you drive throug the lid and sits in the liquid (or meat).  You have the option of controlling it via custom set temperature.  So I bring the contents to a boil on the stove top, and then transfer it to the slow cooker seat at 185 F.   It's not perfect - it simmers more on the outside edges, but it's way better than my hotter than the sun stove top burner.