My first use of the tagine using a recipe in the instruction book was a success. I used it on the hob with a diffuser and whether this produces a different result to cooking it in the oven I don't know but it produced too much liquid which threatened to bubble over. I would suggest that half the quantities of stock in the recipe be used as, like a slow cooker, the liquid doesn't evaporate and, as the vegetables cook, they create a surfeit of liquid. Also, it was unclear how low a heat we are supposed to use. I used the smallest radiant on the hob on half light and found it worked.