Simmering a dish on a stovetop generally requires the burner to be set at the lowest setting. A simmer is just below a boil at approximately 185 degrees Fahrenheit and is identifiable by bubbles slowly reaching the surface of the liquid.
Maintaining the right heat for a simmer can be tricky with an electric stovetop. Since the burner takes some time to heat up and transfer that heat to the pot, a simmer should always be watched carefully until the temperature is set exactly right. Too much heat causes the liquid to boil, which reduces the amount of water and alters the composition of the dish.