I have been heat steeping for better part of 3 years. I started with just doing warm tap water baths in a spaghetti pot. I mix a lot at once as we go through a lot i usually have 6+ mason jars at a time. I have done crock pot heated water. I have moved on now i set my oven to warm which is 170 degrees, i do 15 minute intervals so as to not get too hot ideal temp is ~130 for doing this, for christmas im getting a Sous Vide! (i hope as that is one of the only things i asked my wife, i mean santa, for). I also shake them every 15 minutes so at the end of the warm cycle and end of the cool cycle, finally at the end i shake them one more time, let it settle then i let them breathe for about an hour too long and the VG absorbs too much humidity. This has been my perfected method after reading about how to improve flavors. Also find that 1% EM is more than enough for all these recipes that claim the need for more and end jst gunking up coils and needing to replace wick and burn off more frequently. I go easy 2 weeks without having to replace wick on my Griffin 25 running 2 3mm ID clapton coils. I love it all. Heat Steep is a definite thing people do and have been for quite some time. Do beware of overheating though as it will ruin ur whole batch