My only recommendation/advice is to use a thick bottom wok or pot. A wok allows the already popped popcorn to move away from the heat source. Thick bottom pots

My only recommendation/advice is to use a thick bottom wok or pot. A wok allows the already popped popcorn to move away from the heat source. Thick bottom pots also reduce burning. Use a vented lid so steam can escape which prevents soggy popcorn.