Another question, how do you guys do your Hollandaise? do you blend it or whisk it, I usually do it that "classical" way.
Hollandaise Sauce ... To Blend or To Whisk ? Whats your opinion
ChefTalk.com Top Picks
I do, but again, it's because I'm doing very small batches, usually for only one or two people and I do it over direct, but low heat. So the cold butter technique simplifies things. For bigger batches, I think cold butter would be problematic for clumps and curdling. So for more people, i'd be more traditional in my approach.
With induction and it's better temp control, you could probably melt the butter at say 140 (a common temp setting on induction) which would not cook an egg yolk. Add in the ingredients and whisk it together over 160 degrees, the temp where a yolk would start to set, but is now spread out enough and tempered. Gradually increase the temp to figure out where the finish temperature is and the body builds correctly. I wonder if you could hold hollandaise at 140 on an induction burner or sous vide set up?