If you could get some type of ballast in there for a heat sink, it might stabilize the temps a bit. For instance, I would try to custom fit a ceramic tile in there. The tile would take longer to heat up initially, but once it was heated it would radiate heat during any dips and absorb extra heat during any spikes. Overall, I think it would keep the temps much more stable. You could also use jars of water or something. Just my $0.02.
I've been curious about this myself. How are you regulating the temperature? I didn't think the thermostat on an electric skillet would work that low. I would love to try this. I've got a good sized electric skillet that's starting to show its age and would be perfect. I just didn't think I'd be able to keep it at 101*.