Miritchka, you answered your own question-
Leaving pot of cholent on stovetop on high for 4 hours-
Bad idea!
On stovetop, do not leave on high. Bring ingredients to a slow simmer on a medium flame, then leave on very low flame- just high enough to keep cholent barely at a simmer. It also helps to use the blech from the start, instead of just switching the pot onto a blech before Shabbos.
I understand in your particular situation you had to pour the whole mixture into an empty pot, but if you decide to make stovetop in future-
Start by heating 2-3 tablespoons (canola) oil in pot. Saute chopped onion and fresh garlic in oil (sprinkle with bit of salt and paprika) on slow flame for a while. Then add other ingredients. (A nice “well- marbled” piece of flanken or other meat will keep the cholent from sticking to the pot, but may cause the concoction to stick to the arteries, so I hesitate to recommend.)
Stovetop cholent does have a tendency to stick, but if you follow these directions, it shouldn’t be too much of a mess. And, comments are welcome, but most people do agree the stovetop is better. You just don’t get that real depth of cholent flavor out of a crockpot!