How pulse-oriented the heat from your induction stove is varies a lot by stove. The cheaper ones tend to use nothing but pulses for output control; the better ones tend to have the ability to actually lower continuous output. There's a whole range of combinations out there too, where, say, the first 50% of output cut happens continuously, but it shifts to pulses below that.

I'll also note that the induction stoves with a thermostat which lets you fry without ever smoking the oil are amazing.