That’s exactly what I do.

What I mean by making them in the pot is that the popped corn rise from the bottom (pushed up by newly popped kernels), also without a chance to burn, whereas in a microwave all the corn will continue to be zapped by the electromagnetic waves even after being popped, for a significantly higher risk of burning.

Even if you keep the pot too long in the stove/hob, only the very bottom layer of corn will burn. 👍