It's not impossible to make these entirely on the stovetop, but because of the density of the dough it is difficult to do properly. Often you end up with a scorched exterior and a gooey center. For this reason I found that a hybrid method of half skillet/half oven worked best, so this is what I recommend. It ensures the nooks and crannies have time to form and then finishes the interiors in the oven, resulting in a perfectly cooked, golden brown, and fluffy English muffin every time.