I started experimenting with different sizes and styles of pots over a Penny Stove and a 1 lb size Coffee Can Wood Stove. One thing I have discovered, that I have not read about, is that a shallow/wide pot boils water 1-2 min. faster than a deep/narrow pot.
I noticed that under shallow/wide pots (mess kit size 7"w x 2" to 3" deep - holds up to 3c.) the fire spreads under the pot but does not extend beyond the edge, so that all the heat is directly under the pot. On the deep/narrow pots (beer can and grease pot types more than 4" deep and 4" or less wide - holds up to 5c) the fire flares out the bottom and heat dissipates in the air, even with a screen. I tested each with 3c water.
I know the less space the "kitchen" takes the better but isn't it better to more "efficient" so you don't have to carry more fuel weight. I will be using the wood burner as much as possible but will use the alcohol when dry wood is not available.
So the question is "efficiency" or "packing size"?