Thanks, John. That's real helpful. Now I'll experiment with it to see how well I can maintain the specific temperatures in the recipes I'll be working with. While I've got your ear, John . . let me ask you another question. I thought the big concern with heat application was that it be distributed evenly . . . and that's why the big emphasis is placed on double boilers, so the water outside can evenly heat the milk/curds in the inner container. Am I correct here? And If that's so, how does your new stock pot measure up to that standard? I would think that any direct heating system would not distribute the heat as well. Thanks for any clarification you can provide a newbie here.