We very occasionally deep fry. In the past, I only had a gas cooktop and it was a constant battle of adjusting the temperature up and down to get the item being fried cooked but not too browned. The end result would be a few perfect items, some underdone, many a bit overdone and a few burnt. In my new kitchen, I will have an induction cooktop as well as a gas wok ring. My question is can I achieve consistent temperature control with just the induction or is it worth it to invest in a separate countertop deep fryer appliance. My goal is to minimize the oil being soaked into the food and get a nice end result.

I know that there is a difference in just maintaining the preferred temperature and being able to rapidly bring the oil up the correct temperature once the cold/ wet food is added. When I deep fry I try to use an oil with a high smoke point like sunflower oil. We typically don't reuse oil, so once I am done frying and the oil cools off, I will properly dispose of it.