I've already tried using the W-S tagine, with a heavy cast-iron skillet as a makeshift heat diffuser. It worked out okay — the dish turned out great, but it took forever to cook, much longer than previous times I've cooked the dish using a cast iron Dutch oven. In the end, I had to turn the heat to high so that the dish would finish in a reasonable amount of time. This also resulted in stripping the seasoning from the skillet, which I'd rather avoid every time I want to cook a tagine.
Is there a better way to use a tagine on a cooktop?
Should I be using some sort of heat diffuser (which variety?), or can I place the tagine directly on the burner, and just keep the heat low? I'm hesitant to try the latter: both tagines have a small rim around the bottom, so the area of direct burner contact would be very small.
Should I give up and just stick to using the tagines in the oven?