title_body: Is there any way to overcome cycling with a moka on an induction stove?
upvoted_answer: As far as my experience with Moka pots, I don't have them on the stove for long. Something that I got in that habit of doing when using moka pots is to boil the water before I put it in the Moka pot, then introducing it to heat, then removing shortly after it starts to percolate. Stumptown illustrates a similar method.
  As for the induction stove cycling to maintain a steady temp, if you set the temperature over boiling(212F, but may differ by altitude) it likely won't cycle. This is because water will not exceed boiling point, under most circumstances, in a liquid state. For instance water is often used to prevent things from burning, because it keeps the temperature below the boiling temperature until all the water is evaporated. So if you set the induction stove to above the water's boiling point it will likely not exceed that temperature. It might take a bit to find a sweet spot. Though I'm not sure, I have never used an induction stove with a moka pot.
  UPDATE:
  Something I had not considered is the boiling point increases with pressure. So it might be worth turning the heat up quite a bit beyond 212F/100C. Its pretty difficult to burn water. Then again if you're using an induction stove to avoid heat pollution on the moka pot, then you can just use a traditional stove with the method I described and avoid the need to use an induction stove.