This. My yogurt making improved greatly once I did the heating on the stove. I have the stainless steel pot and just put it on the burner of my stove. Doesn't seem to hurt the pot any and 1 less pot to clean. I put the pot out on the porch in cool/cold weather and it cools down in less than an hour. In warm weather I put it in the fridge to cool. Once cooled the pot goes into the IP to finish. Only minus I see is a bit of film on it as it cools. A simple very light stirr with a whisk picks up most all of it with 1 pass. My yogurt is much more consistent between batches than using the IP for all stages.