We have nearly always used the stove top for popping corn. We have a heavy pan with tight fitting lid. You pour enough oil in the bottom of the pan to give the bottom a nice coat. Poster was right, one or two kernals in the pan at first, once it pops you know you are ready to pour in the amount you intend to pop. I just eye ball it after so many years, but you will get used to it. Sometimes the popcorn pushes the lid off, but that is ok, just have a bowl ready, pour off the top and put the lid back on and finish popping.
Caution, you must stand at the stove, do not walk away, shake the pan and just as soon as the popping starts to slow down, turn off the heat, let the rest of the kernels pop and quickly pour as the heat of the pan may scorch the popped corn.
good luck