I do the following (not paskening, but my rov has told me what I do is good). First, I put only one or two burners on, very low. The I cover each burner, whether on or off, with a perforated approximately 8″ metal disc about 1/2 thick. They are sometimes called simmer rings or heat diffusers, meant to be used as a double boiler effect to put a pot on, to evenly distribute and lower the heat under the pot, so food does not scorch. Then my blech (covered with foil) goes over those discs, raising the height of the blech even further above the burners than it would be otherwise (I know most of my friends simply put the blech directly over the burners, but even for the sake of carbon monoxide issues, I think my way is safer and leaves a more open area for the gases to escape). I put my food either on an area that has no flame, or on top of a turned upside pan on top of the blech.
I rotate the food, so nothing ever gets too hot to touch. I don’t need potholders to move them around, so it is not yad soledes bo. My mom O”H used to put things into a pan filled with boiled water that remained in one spot on the blech all night (like the k’daira al gabai k’daira “un-blechs” that are sold). I prefer not to keep hot water on a blech.