Deep frying - equipment & workflow (induction?)

I cannot competently deep fry on a crappy electric coil stove -- rebound is too slow, and it's impossible to maintain a consistent temperature over any period of time (wok or dutch oven w/ thermapen). I'm now thinking of three possible solutions... iron tempura pot (24cm/3.6mm thickness), induction burner (120v), or both. Can I find a decent induction burner for deep frying on 120v? Most domestic models have small 6" coils, and the larger commercial units with 8" coils have fewer temperature controls and features. Not sure which is best for this application (deep frying). Relatedly, how much of an improvement will iron/carbon steel offer (in terms of responsiveness) over enamelled cast iron on induction? Any info is appreciated!! submitted by /u/JPF_3