"Tempura" setting on induction cooktops

Most anything that can heat a pot or wok to 180-220°C CAN be used to deep fry, with the appropriate caution.

With all stovetop deep frying, use a thermometer, avoid straight-sided vessels like stockpots - boil-over events are a far greater and more dangerous mess if there is oil involved, do not leave things unattended, be prepared to deal with a fire, be VERY prepared to handle a boil-over, be careful adding water-rich things ESPECIALLY at low temperature.

The question is what such modes really do. They could enforce an upper limit to temperature - which I would consider unreliable unless there is a sensor IN the oil. The temperature range useful for deep frying is ~140-210°C, whereas upwards of 230°C things start to get dangerous. Alternatively, they could just DISABLE a temperature limiter that would usually not even allow the pot to get as hot as it will get in deep frying (significantly above 100°C usually indicates the cooking vessel has boiled dry). In either case, it is doubtful whether there is a safety benefit vs any other non-flame stovetop deep frying technique.