Oh boy, yes I do. I sometimes cook things in a foil pan, or a cast iron skillet and I use the minimum amount of liquid or melted butter, so it only takes about a second to notice that your juices are not even in the pan. My Eggs are on casters, so the quick fix is to level out the pan, not the cooker. I use metal shims on the low side.
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The same goes for my outdoor stove, if it's not level it's harder to fry certain things, and my griddle won't drain into the grease tray. For my patio I have some metal discs from work that I painted yellow that I use for shims.
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I use my pressure cooker in my garage, and the floor is only slightly off level, so a paint stir stick is perfect for shimming.
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My drums are a whole different story because of the round base, and because I never know where I might be cooking on them. I have steel wedges (also yellow) that I got from work that taper from 1.5" down, and are about 7" long. I can level them in a couple of minutes and it's very stable. You can see one wedge, the second one is about 45° away and hidden.
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