Using Alcohol Stove

[Chelsea]

Do you have experience with alcohol stoves ?  I have one and wonder which works best for use on this type of heat: a thick bottomed pot/pan or a thin bottomed one?  I want to make the best use of the heat and cook in the least amount of time.  The boats on the hard 200 miles away so it's not easy to test one theory over another.  I'm looking for your experience.
Thanks in advance.
L Ahlman

[Dolce_Vita]

I would say it depends on what you're doing.

The thicker bottomed pots & pans will store a greater amount of heat, and thus won't cool down too much when trying to sear or fry something. If they do cool down, it takes a long time to come back to temp due to alcohol's lower heat output.

If you're heating bulk quantities of liquids, I don't think it would make any appreciable difference.  For small quantities, it would make it take longer.

We have an all-stainless, heavy-bottimed nesting cookset, and it has worked out quite well on our Origo unpressurized alcohol stove.

[Chelsea]

Thanks Ed, It gives me some idea.  I purchased Chelsea late in the season and have not tried the stove as of yet.  It looks like it has never been used.. Trying to make some decisions to prepare for next spring..
Lauri

[Now or Never!]

Alcohol stoves do not produce enough heat for me.  Takes forever to boil a pot of water and forget searing a piece of meat.