No judgment, and no compromise either - the double boiler is a full equal anywhere the microwave gets used for melting. The rule was never "microwave", it's GENTLE INDIRECT HEAT, and a double boiler is the original version of it. Bowl over barely-simmering water, bottom not touching, and for chocolate one extra vigilance: no steam or drips reaching the bowl - a drop of water seizes chocolate instantly.
The microwave's only real advantages are speed and no steam risk. Bursts-and-stirring vs bowl-over-water, both arrive at the same smooth result.
The OTG though: hard no, ever. An oven's dry radiant heat burns both chocolate and butter before they melt evenly - it's the one melting method the course explicitly bans. Your stovetop setup is the correct old-school answer, not the backup 🙂
