Its popcorn not rocket science. You really don't need the gimmicky turning handle thingy. I have been making popcorn on my stove top for years without the whirly pop. I use a (drum roll please) 2 quart saucepan I bought at IKEA over ten years ago. Here's how. Ingredients: 1/ cup popcorn 1/4 teaspoon salt Vegetable oil Process: 1) Into a preheated saucepan on mediumish low heat (it depends on your stove) pour enough oil to evenly coat all of the kernels in the bottom of the saucepan. Only add three unpopped kernels and leave them (and only them) until they pop. 2) Add the salt and popcorn and leave the lid just slightly off of the pan. Swirl once to coat the popcorn. 3) Leave it be. Really, just leave it be. No, don't walk away, but don't touch it either. 4) Once the popping has slowed until there is only one pop every eight seconds or so turn off the heat. Now wait a bit until the random last pops happen and pour into a really big bowl. Or you can spend $40.00 - $50.00 (or more) for a gadget you only use once every so often, but then forget about and let gather dust in the back of your cupboard.