Electric cooktop for sous vide-level precision?
Absolutely not, this cannot be built. There is a reason sous vide is called sous vide and not sous PID. Cooktops are, by design, a device that emits a constant amount of energy (oversimplified) into the surrounding space, which is the opposite of what you need for keeping a constant internal temperature in a chicken breast.
If you would build a cooktop with a heat element that would stay constantly at 74 C, then put a pot of water on it, the pot would constantly sit at (74 - X) C due to thermal loss. X will vary for each combination of pot and water volume you use. And the water is a special case which you can keep at a constant temperature that way, not a chicken breast. So even if somebody were to put in the expense and effort to build such a heater (and nobody does, both resistive and induction heaters are time modulated), you still wouldn't get what you want.
If you do want your food to stay at a constant temperature, you first have to put it in an enclosed space, then heat the fluid in that space to a constant temperature. The traditional way to do it is with an oven. Keeping an oven at constant 74 C is possible, but if you put a naked chicken breast in it, it would take too many hours to get to be 74 C internally. So the next logical step is to surround it not with a great insulator like air, but a great thermal conductor like water - and then you have built the simplest device suitable for the task, which is a sous vide.

For completeness, there are cooktops with a probe that goes into the food, although they are niche and expensive, or you could rig one yourself. They would work for the pot of water, but for frying a chicken breast, the element will be working just like an old-fashioned heat element and heat to much over 74 C, until the breast itself reaches 74 C, at which time the cook would remove the breast instead of letting it sit there, so the controller would never even get a chance to start working and the situation is equivalent to sticking an external probe in the breast.

Update in response to your Edit 2:
If all you want is to keep a pot of soup/stew in a not-too-precise temperature range, all you need is to take a standard cooktop and put the dial at the proper setting, &quot;proper&quot; being something you learn by trial-and-error for your combination of stovetop, pot and batch size, fine adjusted by observation during cooking. You may have to readjust a bit over time, but only rarely. This is not some new method though, this is the way everybody cooks on stovetop. I don't see why you would complicate things by trying to overcompensate (and introduce new errors) by manually turning on and off on a preset schedule. That would mean both more work and worse results than the normal way of cooking.