Most of the time the stove top, sometimes possibly if Im feeling sloth (ish) I will use my microwave what about you?
Stovetop only because it allows the grains to cook longer and soften up and they end up absorbing more water. Plus, its easier to control the consistency on the stove. My only issue with this method is that if you dont know how to prepare cream of wheat on the stove, you end up with these lumps.