You're likely going to end up needing both "manual" power and "automatic" temperature settings, like many modern automotive AC interfaces.
Unlike baking, very few recipes and traditions for stovetop cooking mention the actual temperature since there's such an intentionally high contrast between the cooking temp and the target interior food temp. But as the other folks mentioned, there still is a lot of utility to the newer temperature-based model for low-temperature cooking, holding simmers, or making sure to avoid smoke points with your fats.
