The rice always sticks to the bottom of the pan when I cook it on the stovetop. I'm sure it's partly because all of my saucepans are stainless steel. Also, the rice always always always boils over at some point and gets all over the outside of the pan, the burner, and the stovetop (I'm sure this is just incompetence on my part but I just can't seem to get the heat right :frypan:). I don't actually have to throw the pan out, but it's a pain to clean up. I have had better luck cooking rice on the stovetop in a non-stick saute pan, but now that I've discovered the baking method, I'm sticking with that. No boiling over, cleanup is easier, no rice is wasted stuck to the bottom of the pan, and I can walk away for 40 minutes and do something else while it cooks.