We have an American Range range that won't go low enough for me, so I use a simmer plate. No problem....

I had a Viking cooktop that didn't simmer and a summer plate didn't help much, but it was inexpensive - can't hurt to try it.

Avoid a simmer plate that allows a lot of contact --pan to simmer plate because cast iron holds the heat. If you get one, get something like the simmer mat. It will hold the pot up a little with very little contact with the metal. You might also stack the grates. There are still some that say they can't get the simmer low enough. You can also use the oven to simmer provided it will go low enough. I used to cook split pea soup that way and it never burned.

Here is a link that might be useful: simmer mat

Thanks for the input. It just seems like such a simple thing. Sort of like a wok ring. I'm sure not quite as simple as being able to actually turn down your burner far enough, but not then end of candy! I mean end of the world. :)

You can compare the heat on your burners on the low end as well as the high end. You only need to know the BTU rating. Some manufactures list the simmer in temperature, a number meaningless in actual cooking. A pan of water is one thing and a pot of mashed potatoes is another. The type of pan and tghe metal it is made of also figures in. You can find them in the 350-500 BTU range, which should be a pretty good simmer.