I always leave the lid slightly ajar. I shake the pan every minute or so. For that I put the lid on. Once it starts popping the corn basically stirs itself.

Alternatively, I use tin foil, cover the pan and poke holes in the foil big enough to let the steam out but not the corn. this is the easier method, but I do feel wasteful when I throw out the tin foil.

I will only pop popcorn on the stove! It tastes sooo much better. I have one of those pots that has a lid with holes for draining pasta.

I cover the bottom with oil, put over med-low to med heat and drop one kernal in. Once that one pops, I throw in 1/3 cups of kernals andlet sit. Once they start popping I start shaking until they're all done!

Delicious!

I've always used the stove, and I've always left the lid slightly ajar (and yes, you close it to shake!). If you have a pot lid that has a vent you can open and close, that is perfect--just leave the vent open.

Keeping the lid slightly open is extremely important!!!!! It's for exactly the reason he says, to let the moisture escape. Not only does it make the kernels chewy, it keeps them from fully popping or popping at all. If you've been making stovetop popcorn and not doing this, it's as if you had always cooked veggies by boiling them for an hour or two. The difference will be night and day.
As to how to do it, I use a lid that is a little too big for my pan, and keep it pulled toward the handle so it leaves a gap there, while firmly holding it down. Alternately, you can just put a correctly fitting lid on crooked with the lid in the pan a little on the side close to you and sticking up a little on the other side, holding it in place. The gap you leave should be not quite big enough to let the popping kernels fly out, but almost. I also recommend giving the pan a good horizontal shake about every 5 seconds throughout the popping process.
I've been making stovetop popcorn my whole life, and once you get it down, you'll never go back to the microwave kind.

i have always left the lid ajar. my mom always did so that's why i did. i use a pot with two handles on the side, wear oven mitts and slightly tip the lid and hold it in place as i hold the pot handles. i was taught to constantly shake from the time the first kernel pops until its done. then dump it out in to a bowl and then melt some butter in a still hot pan and toss the popcorn back in, sprinkle with salt,put the lid on (after you wipe the condensation off) shake it up, and dump it back in the bowl, and enjoy!

I've never had too much problem with unpopped kernals but then I use the biggest pot I have---ie stock-pot so the corn is in a single layer. I think your problem may be uneven heating of the corn on the bottom---any chance you have an electric stove?

I never shake the pot, I just leave the lid slightly off-center so it's a bit open, and let the popcorn pop. I rarely end up with any unpopped kernels. Works great!

Confession: I don't shake the pot at all while making popcorn!

I basically follow kstory's method of one kernel to start, but I only use 1/4 cup kernels and thats plenty for my pot. The lid on my pot has a setting (turn of the handle) to let steam escape.

I set the gas stove on about "3" and once the first kernel has popped I toss in the remaining kernels and wait till popping has slowed down to like 1 pop/5 sec. Then I pour out the popcorn, salt, and enjoy!

Sometimes I toss in some cumin, curry powder, and cayenne pepper into the oil with the first kernel. If I do that I shake once all the kernels are into get some semblance of evenly coated spices.

I only have ~5 kernels unpopped each time too!

We use a Whirley Pop Popcorn Popper, and always have good results... few unpoped kernals and the popcorn is never soggy. We also prefer hullless white popcorn, nothing stuck in your teeth after eating!

Count us amongst the devoted stovetop poppers but I've never had much of a problem with unpopped kernels nor have I ever noticed soggy popped corn but it couldn't hurt to give the lid ajar method a try.

just wondering if anyone has preferences for oil to use? i've never used this method but am very keen to try it!

I use a splatter screen on top of the pot instead of a lid.

@citybrarian - I use coconut oil or grapeseed oil.

Here in Argentina, there's some guys who are selling a popcorn pot with an "arm" you can mix the popcorn with so that it pops evenly...

Thyey even advice on different recipies and serving sizes so that you have great popcorn...

They made this funny video explaining how to use the pot:
http://www.youtube.com/watch?v=-D6eTphfg5w

I never shake and I leave my lid on - I don't seem to get tough or mushy popcorn. I like the tiny bit of moisture left on the popcorn to help get spices to stick to it. It's so hot that the moisture evaporates really quickly when I pour into a bowl anyways. I say if it ain't broke...!

I have this popper called a Whirley Pop that works magic! It's basically a pot with a handle crank, and it has little vents in the top which is like leaving the top ajar. They're cheap and I use mine so often! http://www.popcornpopper.com/24000.html

Leave the lid on while shaking! Otherwise keep it ajar. Makes a huge difference and makes for delicious and inexpensive popcorn.

I keep the shake the pot when the popcorn just starts to sizzle, then I leave the lead slightly ajar. I use coconut oil and Orville Reddenbacher - never have more than a couple of unpopped kernels.

BTW - does anybody else call the unpopped kernels "Old Maids"? My friends laugh when I say that, but that's what I grew up calling them.

@stepinhoney

I use my Whirley Pop several times a week, and agree...it does work magic, easy to use, and is super simple to keep clean (soak in hot water for a couple of minutes - no soap, wipe clean with a cloth, let dry....)

I've yet to mess up a batch in it. We love making kettle corn (very popular at game nights and parties -- our friends request it) and it's deliciously simple to make. I'm not big on uni-task kitchen tools, but this one is our go to snack maker, and rarely spends much time on a shelf.

I always stick a bamboo skewer out of the pot to leave room for the air to escape.

I use a stir-fry pan with my splatter guard on top.
I came upon this combo after Alton Brown suggested a mixing bowl because the rounded sides keep the popped kernels off of the direct heat. Then he suggests using foil with holes poked through it. I figured why not just use my splatter guard that is all holes but still keeps the popcorn in the pan!?

As far as oil goes, I prefer to use corn or canola oil with a little butter mixed in. I also add a pinch of sugar and popcorn salt to the oil and the pre-popped kernels.

Another life-long stovetop popper here. I always leave the lid on and haven't had a problem with old maids, under-popped corn, or general unfluffy chewyness. I do take the lid off right after the popcorn is done and I know from experience that if I let it sit with the lid on, the popped corn gets all chewy.

For oil - I use olive oil 99% of the time. Once or twice a year when we're feeling decadant I'll pop the corn in salted butter for total browned butter saturation.

I just tried flipping a metal colander and putting it on top of the pot. No more moist popcorn!

I use a pot with a pasta lid, the holes let the steam escape and it makes great kettle corn!

I just recently started popping corn on the stove, never had any problems with it. I start it on medium heat, shaking the pot a bit, then once it starts popping I turn up the heat and just keep shaking it back and forth until the popping slows down.

To let steam out, my mom taught me to use a towel. Just make sure it's short enough so that it won't catch flames. Works every time!

I keep my kernels in the freezer. I find they pop up more "fluffy". And I shake and keep the lid closed.

I use coconut oil to pop on the stove and it makes the best popcorn I have ever had! Once you use it, you'll never use another type of oil.

My mother taught me to use a paper plate. I have at times cut them down to fit the pot, but they are a great solution. Just enough air escapes and it has a tight seal. Plus, the paper plate absorbs some of the oil. Perfect every time!

@slipaustin: so true. when i am out of coconut oil, i don't even want to bother making popcorn. i also use extra coconut oil as topping/adhesive for salt.