Charlie Papazian

“YOUR STOVE It may seem inconsequential to consider your stove as a contributor to your beer’s character, but it is. If you use an electric stove and your brewpot is in direct contact with the burner element, then you are scorching malt sugars onto the inside bottom of the pot. Have you noticed that your light ales and light lagers haven’t been as light as you anticipated? Perhaps some of your brews have a discernible burnt flavor. When the hot element of your electric stove (an electric immersion-type heater will also create the same effect) is in direct contact with your pot, it caramelizes sugars during the boil. Caramelizing takes place during any kind of boil, but is exaggerated by the high temperatures of red-hot electric stoves. There is an easy, simple and inexpensive solution. Buy a wire “trivet” and place it between the pot and the stove coil. You also can fashion a simple triangular trivet from a nonlacquered coat hanger. This will greatly reduce the caramelization of your boiling wort.”
― Charles Papazian, The Homebrewer's Companion