Melting chocolate

Lots of books suggest using a double boiler to melt chocolate. That’s not necessary, and maybe even a bad idea, as just a drop or two of water will cause melted chocolate to seize and turn to sludge. Chocolate can be melted safely in a saucepan over very low heat, stirring constantly right from the start (how hard is that?), and, less conveniently, in a dish in the microwave, stopping every 30 seconds or so to stir.