What's a good popcorn maker?

I like the Whirley Pop. It’s a stovetop one, but the crank mechanism really keeps it from burning. Although if you leave it on there after the corn stops popping, I’m sure it would still burn!

If you care about being healthy get an Air Popper.
Also wont burn your popcorn.

We use the automatic stirring type of popcorn maker. There are brands other than West Bend that you can look at. The second link also shows a crank-style popper and an air popper. If you do get one that uses oil for popping, be sure to let the oil get hot enough so that the popcorn won’t get tough.

I agree with @Judi about the Air Popper. Easy to use, minimal cleanup, and no oil needed. Just plain, healthy popcorn.

I also have a miniature carnival-style popper which I never use because its impossible to clean.

a wife?

Here is the foil-proof magic way to make perfect popcorn on top of the stove.

I do it regularly and have rarely had more than two or three burnt kernels.

Follow instructions exactly.

3 Tbsp canola, peanut or grapeseed oil (high smoke point oil) (I use canola oil.)
⅓ cup of high quality popcorn kernels (I buy organic popcorn)
1 3-quart covered saucepan (I use a heavy-duty one from Cuisenart with a glass lid)
2 Tbsp (to taste) of butter
Salt to taste
METHOD:

1 Heat the oil in a 3-quart saucepan on medium high heat. (Takes a few minutes)>

2 Put 3 or 4 popcorn kernels into the oil and cover the pan.

3 When the kernels pop, add the rest of the ⅓ cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.

5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

6 Salt to taste.

In my popcorn making days I always used a saucepan, I can’t see the point in buying gadgets for processes that can easily and quickly be done using conventional methods.

Edit; ”...fool-proof”:

I’ve still got a stove-top one that looks like you could carry embers in it with a slider top that has vent holes.

But make most in the microwave, using Pop Secret.

The Whirlipop is great and inexpensive and does it perfect every time. However if you do it right in a regular pan with oil, it should not burn. I do it this way nearly every day (popcorn addiction) and it has never failed me once. I do think it depends on the material the pot is made of though. My stainless steel ones work great but I did have a problem ONCE when I used a different pot and then it did burn, I actually had to throw the pot away….hmmm. But I don’t know what that one was made of. Weird.