Why You Should Never Put Your Crockpot on the Stovetop

Is there ever an embarrassing moment in the kitchen that you can still remember clearly? Please tell me. When I accidentally turned my shiny new glass-top stove upside down, that was the moment it happened to me. Can you fathom the terror? I could hear the glass shatter. I had no clue that it is not a good idea to put a hot lid facedown on the burner, and it was almost new. Because of this horrific incident, I became more cautious with kitchen equipment, studied up on how to use them correctly, and generally increased my attention to safety in the kitchen.

The problem is, I still encounter similar instances after taking all those safety measure. Something stunned me a few days ago as I was browsing my favorite Facebook group for kitchen-related items. A homeowner shared a photo of their stovetop, which looked like chili. The surface was so coated with chili that it was impossible to see. Her chili recipe called for six hours on high heat in the crockpot. She returned it to the burner for another hour since it was still underdone. The chili poured out of the crock as soon as she attempted to place it in the refrigerator once it had cooled. How we would clean it up is beyond my comprehension. My reaction would be to sob for at least a couple of hours before considering how to clean up the mess.
In what ways did this situation derail? A large number of commenters agreed with her: putting a crockpot on the burner is the one thing you should absolutely never do. So, why is it the case?

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