Grain steeping water temperature fluctuation

As I was preparing my current batch of an american pale ale, I was steeping my caramel malt grains and the temperature of my water rose to 178 for a brief time(less than a minute). I then took my pot off of the burner and it settled back into range with no more issues. I used the Brewer's Best kit and the directions say not to exceed 170 or you will leach tannins into the wert. I'm just curious how long would it need to be above 170 before it seriously altered the taste of the final product, should I be worried that this batch will have off flavors?

When you see that advice, they mean for a large portion of the steeping time. Not much in brewing happens instantaneously. Everything has a timeline.

Keep Calm and Brew On.

Awesome, thank you!