if it isn't over heat and the recipe says "bring to a simmer" and you dont bring to a boil over high heat and reduce to simmer,how would you bring to a simmer? Would it be safe to say any heat setting can use to get it to a simmer like low ,med. high and once there reduce to maintain a simmer? Of course at low longer get to simmer ,med.little faster and high faster. I really would like some advice on this.