I'll try to be a bit more instructive in this answer (though I had hoped that the uncomplicated nature of my original answer would speak volumes).
There are no standard heat settings on stoves. (Heck, even ovens are rarely accurate or stable!) That's why it is so important for a cook to pay attention to what is happening in the pan. You want a simmer? Turn the heat down. Still cooking too hot (either by seeing too many bubbles too frequently or using a thermometer or any other sense)? Turn it down more. Still too hot? Take the pan half way off the burner on its lowest setting and stir.
Even if stoves did put out consistent heat at certain settings, the food would STILL cook differently, depending upon pan material, design and size, as well as the amount and viscosity, etc. of the food in the pan.
My best advice is to not worry about following the heat settings of any recipe. Instead, pay real close attention to what is supposed to be happening to the food at that point and ensure that that is what happens.
Does this answer your question better?