Experiment to find what works for you in your environment, but experiment cautiously. Above 100°F (38ºC), the flavor of honey is altered; above 120°F (49ºC), the beneficial enzymes in the honey start to break down and stop being effective. [2] X Research source

If most of the honey has liquefied but some stubborn crystals remain, you may want to finish the job off manually by stirring the honey vigorously instead of continuing to heat it.

As mentioned above, microwaving can not only affect the taste of the honey, it can also zap the honey beyond the point in which its enzymes break down. Since you can control the temperature of a water bath more easily, you are less likely to lose the beneficial aspects of honey using this method.

Check the temperature with a kitchen thermometer for best results. If you don’t have a thermometer, try testing the water temperature by resting your elbow in it for around 5 seconds. The water should feel warm but not hot enough to cause discomfort when it’s at the right temperature. While exact estimates vary, it’s best not to let honey heat too far beyond 95ºF (35ºC). Once it heat’s significantly beyond this, the nutritional enzymes in the honey start getting destroyed. [4] X Research source Note that some estimates place this maximum temperature at about 110ºF (43ºC) instead. While the exact temperature is somewhat debated, it’s best to stay within this range.

You can also liquify your honey in a double boiler. [6] X Expert Source David WilliamsBeekeeper & Bee Removal Specialist Expert Interview. 13 February 2020.

Warming up the honey makes it thicker, looser, and easier to work with. [7] X Expert Source David WilliamsBeekeeper & Bee Removal Specialist Expert Interview. 13 February 2020.

If you’re trying to prevent crystallization in the first place, the type of honey you have will determine how quickly it crystallizes. Honey with high glucose content will crystallize much faster than honey with low glucose. So alfalfa, cotton, and dandelion honey will crystallize much faster than sage, longan, or Tupelo honey. Stirring these types of honey is just a delay tactic. [9] X Research source

If you don’t have a microfilter, consider using a fine nylon cloth or even cheesecloth on top of a sieve as a filter.