It is best to keep the burners on low to avoid scorched pots and nasty spillage due to boil over. Such can happen when dealing with liquid, however, when dealing with solids such as meat, the product can become charred, tough, and not worthy of eating. Thus it is best to keep the burner at low to moderate levels to avoid potential damage to the machine (stove), tool (pot or pan), or product (i.e., meat).
Also, when you watch your rice properly, it will not stick to the pot when it is ready. ~ Maggie 1/11/07 @ 3:26 a.m.
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