Controlling the heat on an electric stove can be challenging and tough to manage. We have a simple method that will save you and your food.
As anyone who's cooked on an electric stove will tell you, its burners are slow to respond to the cook's commands, which makes overcooked food and messy boil-over situations more likely. This happens because the element itself holds on to some of the heat even after you adjust the dial, and it holds that heat directly against the bottom of the pot (unlike on a gas stove, where the grate elevates the pot above the heat source, allowing energy to dissipate more rapidly). Here are two work-arounds.