Five years ago I finally got a gas stove (Woohoo!) and I can't believe I waited so long. There are so many things I love about it over electric . . . except for one thing . . . simmering something on a very low setting. One of my burners has a 'melt' setting and the flame barely shows. Unfortunately, I'm still unable to simmer something for a lengthy period of time. I recently purchased a diffuser to use on top of the burner. It's better, but still too hot. I can go the direction of the oven or a slow cooker, but there are times I prefer stove top. I'm interested in some insight others may have about what I could do. Also, are diffusers created equal? I had someone tell me a copper diffuser would work better. Someone told me to stack two diffusers, but that doesn't seem like a good idea. I want to come up with a better solution since I have a tagine I want to cook with, but I don't want to damage it. I thought a tagine was used in the oven, but I've been told it should be used over the heat source.