Cooking Brown Rice on a Portable Induction Burner
For what it's worth, I find it difficult to get brown rice cooked properly using any sort of regimented process. It seems sensitive to the variables involved, and it doesn't come out right without me being more involved in the cooking process.

So, I follow the procedure which (if I recall correctly) I found in Cook's Illustrated: cook the rice in a much larger volume of water than is needed (two-to-one, or even three-to-one if you can spare the room in the pot), stirring occasionally, monitor done-ness by tasting the rice periodically, and when the rice has the desired consistency (different people prefer different degrees of firmness), take it off the heat and drain it (e.g. in a chinois).

Even using this approach, it's important to maintain the heat relatively low, at a simmer. But it's a lot more forgiving than techniques that demand you get the rice-to-water ratio perfect, because you never run out of water, and the rice never sticks to the bottom of the pot.

The "simmer" setting on your hob should work well with this approach, but if the hob is so underpowered that "simmer" doesn't simmer, the "boil" setting might work out okay, if that setting doesn't in fact result in a very vigorous boil.

At the end of the day though, if your hob has only two cooking levels (plus the "warm" setting), it might just not be a hob worth using. There are plenty of other hob choices out there, which allow a more fine-grained control than choosing between "not quite warm enough to simmer" and "rolling boil", and with a better hob, cooking rice should be very easy, whatever technique you prefer.