Given the background description of some cooking related query, summarize the question into a title

[EX Q]: Many recipes call for first bringing milk up to boil.I normally boil 1 quart (1 litre) of milk in a 3-quart stainless steel heavy bottomed pan:use low heatkeep scraping the bottom of the pan every 1-2 minute Milk comes to a boil in about 40-45 minutesIn spite of my carefully watching the milk, at the end, when I pour of the milk, I see a "crust" form on the pan. This makes cleaning up a pain.Further, it is hard to constantly watch and scrape the milk every 1-2 minutes.Is there a more convenient way to bring milk up to a boil?Looking for:Unattended, fool-proof methodEasy clean-up at the end.Yes, I am aware of this other question:Quickest, and safest way, to bring milk to boil?However, my question is a bit different.
[EX A]: Can I boil milk unattended (and still keep the pan clean)?

[EX Q]: I would like to make choux pastry, and the recipe I have emphasises bringing the pan quickly to a boil after the butter has melted into the water at the beginning of the procedure.I only have electric hobs available, which can take a few minutes to go from a simmer to a proper boil.Will this have a negative impact on my pastry, and if so is there a way I can work around it?
[EX A]: Can I make choux pastry with an electric hob?

[EX Q]: I've recently been told that gnocchi is technically a dumpling, not a noodle. What about it causes gnocchi to fall under the dumpling category?
[EX A]:
Why is gnocchi a dumpling and not a noodle?