Well, i've incorporated all of your tips as I cooked 3 pounds of chicken cutlets tonight, in 2 separate pans... One with a non-stick dark pan and one with the stainless steel (both fairly moderate in price). I have to say the nonstick was much better. I had to continuosly monitor the heat in both pans the oil burned in the stainless steel with the same temperature as the nonstick. Good news is I think its a matter of learning to cook on the electric stove.
I will continue to incorporate the tips and monitor the temperature in the foods.

The rice came out perfect, again monitoring the heat and stirring constantly.

Thank you all!

Well, I've incorporated all of your tips as I cooked 3 pounds of chicken cutlets tonight, in 2 separate pans... One with a non-stick dark pan and one with the stainless steel (both fairly moderate in price). I have to say the nonstick was much better. I had to continuosly monitor the heat in both pans the oil burned in the stainless steel with the same temperature as the nonstick. Good news is I think its a matter of learning to cook on the electric stove.
I will continue to incorporate the tips and monitor the temperature in the foods.

The rice came out perfect, again monitoring the heat and stirring constantly.