Not necessarily. As mentioned above, I own two poachers. One that you lower into a saucepan filled with hot water and a silicone one that you use in the microwave. The microwave one goes quickly from undercooked eggs to firm yolks, which is not what we're after here! The stovetop one is also tricky - three minutes produced slightly undercooked eggs, while four minutes produced slightly overcooked ones. So, both gadgets will require experimentation to get it just right. I’m confident both can work once you figure out your own settings in your own kitchen. But in a way, poaching an egg the old-fashioned way is easier. It’s been giving me consistent results for at least ten years now, and I’ve lived in four different places during those years.