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CONTROL THE HEAT
The most common mistake people make is keeping the burner at a continuous medium to high temperature. This is a big no no. Even if you start at a medium to medium high heat (to form a vapor seal) you will ALWAYS turn the burner down to a medium or low heat. 

Remember, you're using cookware that conducts heat evenly all the way around the pan.  It gets hot, stays hot and you will burn your foods if you cook at temperatures that are too high.  Here are a few basic tips:

Medium-High Heat

Re-moisturizing dried foods by steaming over water until water boils

Pan broiling thick steaks or chops (3/4" thick)

 

Medium-Low Heat

Pan broiling thin steaks, chops, hamburgers or chicken breasts

Starting fresh fruits and vegetables until vapor seal forms

Start direct top-of-range baking

 

Low-Simmer Heat

Cooking fresh vegetables and fruits after vapor seal forms

Cooking roasts after browning

Re-moisturizing dried foods by steaming over water after the water boils

Cooking less tender cuts of meat after browning all sides

Finishing top-of-range baking after pan cover is hot