I usually pop the corn on the stovetop using a medium-sized saucepan. Cracking the surface of my stovetop made it challenging to even boil water for a few weeks so I improvised with a stainless electric wok. The popcorn popped faster and cleanup was a piece of cake. Wok Popcorn is the way to go.
I used a 1/2 cup of Baby Yellow Topaz and a 1/2 cup of Baby Black Pearl. Heat up your pan or wok to a scorching medium high heat and put in 2 tablespoons of your favorite high smoke point oil like grapeseed or canola oil. I've also popped the corn in toasted peanut oil and coconut oil - each added another dimension of flavor from the oil that is worth trying.
Drop the kernels on top of the oil and give them a good coat. Cover and wait for the popping to start. With the wok, this should happen within 30 seconds! Once the popping starts, give it a gentle swirl every 5 seconds while holding the handles. Be careful not to shake the top off. Use the same technique if using a saucepan. Just like microwave popcorn, once the popping slows way down, you are done. Don't risk burning the puffed popcorn to save 20 unpopped kernels on the bottom.
Quickly transfer to a large bowl. If you are feeling the need for some butter, prep the bowl beforehand by laying out very thin slices of butter on the inner surface of the bowl. Fold in the warm popcorn using a large spatula or spoon.
Don't be shy with the salt.
Crack in some pepper. Mix it well. Stir, fold, stir and fold! Done!
Throw in a good movie and enjoy!