I rarely use the microwave for anything but reheating, but a friend of mine who runs a '50s style diner in Delray Beach gave me a tip: If you're only cooking enough grits for 3 or 4 people, you can't beat the microwave. Just follow the directions on the box and they come lump free and creamy every single time. I honestly can't tell the difference, so I rarely bother to make them on the stovetop anymore.