Temperature-controlled stovetop

Chefs cook many things in an oven because the temperature can be controlled that way - some of those things would be better cooked in a frying pan or a pot on top of the cooker but are not, because the temperature control is not there. By having spot IR thermometers fitted above the stove looking down at each ring, in conjunction with a PID controller built in to the cooker, the temperature of each pot can be controlled precisely, allowing chefs more control when cooking some dishes because they have direct access to them while cooking and can more easily make adjustments and tweaks.

(Due credit: this suggestion is a superset of the linked suggestion below which uses a camera to keep a pot at just below boiling point)