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Yes. I did a step from 149 to 158 by turning on the induction cooker. The sous vide holds the temp stable. To mash out I added water from the hlt after pulling first runnings.

I had the same problem of a weak flow with a more expensive Anvil pump. Turns out, I should have followed advice I read here saying to throttle back the flow with the ball valve on the mash cooler. Once I did that, everything worked really well. I had about a 3 degree differential between HERMS...

Also, this is a pretty small system. It's a 5 gallon cooler with a 6 inch bazooka screen. A false bottom might be better. The "HERMS" pot only has 1.5 gallons of water. It has a magnetic bottom, which is needed for the induction cooktop. The coil is a tiny 3/8 inch pre-chiller. I probably should...

The temp on the sous vide has to be higher, but holds the mash constant. When I tested with only water, it was only a 2 degree difference. Since this pump was barely moving the wort, I had to set it 7 degrees higher. I think when I get a reliable pump it will be about 3. My mash temp was 150...

Oh, and the induction cooktop is just for the initial heating or between steps. The sous vide is perfect for maintaing a temp. The induction cooktop was dirt cheap on monoprice. $28.20 shipped

I ended up brewing this afternoon. Just finished. I did the biermuncher blonde. The sous vide worked great and it maintained a steady wort temp. However, the cheap pump I used struggled to keep the wort flowing. I just ordered an Anvil pump. I think the cheapo one will be good for transferring...

I'm going to give this a try this weekend. Hope it works!