I've thought about doing it in the oven, but my big Le Creuset, full to the brim, would be a bit of a menace to keep taking out to check its progress/stir it/add seasoning. My hob is induction and doesn't throw out any sideways heat. The ring is turned down so that I see just a few tiny bubbles on top. In other ways I'm a big fan of slow cooking in the oven. I'll put in a big piece of lamb or pork in the morning, set it to 110°C after an initial hot blast and forget it until teatime...