I'm planning to cook a tagine tonight in my new glazed clay tagine. Of course, traditionally the tagine is cooked over a fire or stove so that the bottom gets hot while the cool conical top condenses the vapors. I'd like to stay as close to this as possible, but saw a few references to not putting glazed tagines on the stovetop or they might crack. Not sure whether I believe this. If I put my tagine on an electric stovetop over low heat with a stainless steel pan as a heat diffuser, will I be OK?