The real pro trick is to not put a lid on the pan. Instead use an inverted metal colander. You will get some small amount of oil on your stove top but it's worth it. This method allows the water vapor to escape which yields much lighter airier popcorn but unlike an air popper you still get all the flavor from the oil. Toasted sesame oil or coconut oil are really good.
Try a whirley-pop popper. It has vents at the top to let out the steam and a hand-cranked rotor to agitate the popcorn as it is popping so that the unpopped kernels fall to the bottom to finish cooking.
