This happens to me too but not to that extent. I have 2 large burners, one medium and a small. The large ones get pretty hot unless it's all the way down. So I usually use the medium which is easier to control. Making stew/chili in the oven (if you have a pot that can go in there) doesn't produce as much of an appetizing smell, but you can have definite temp. control. I resumed my failed stew from yesterday at 325F for a few hours and it was great.
Yeah I remember ruining that chili recipe the one time I tried it... burned a bunch of meat to the bottom of the pot (end result tasted not unlike that of chewing on cigarette butts). How the fuck the "2" setting on the burner managed that I have no idea. If two out of ten isn't low heat I don't know what is.