I have used all the methods for popping corn mentioned here. Air popped is what I’ve done mostly over the last 40+ years. I find some butter and popcorn salt make it taste just as good as oil popped or microwave corn.
I have scanned the thread, and I don’t think anyone else has mentioned this. When stove top oil-in-pan popping the best results happen when the corn is added to hot oil. Just put the oil in the pan and add a few kernels of corn. Turn the heat on medium high. When the kernels in the pan pop, add the rest of the corn. This really makes a difference! Of course using good, fresh popcorn really helps.
To those who haven’t tried it: black pepper, salt and butter are an awesome combination on popcorn.