Picked up a boxed set in a charity shop yesterday, and curious about them, tried googling to find that they've already been discussed here and I missed the thread.
I've played around a lot (too much) with home-built stoves so thought I'd see how the Grill Gourmet behaves.
I have a standard measure (25cc) of fuel (blue meths), and I always use the same unlidded Snow Peak Titanium Bowl (yes I know that's not going to help an uber-fast boil time, but it's what I really use in the field - and at home for porage!). Pot stands vary according to whatever stove I'm using, and as my test area is fairly draught free I don't use a windshield unless I'm trying to see what benefits keeping the heat from going sideways are - some of my designs have had very weak flames which are easily blown away and others where the flames come out an an angle.
I use 250cc cold tap water, again a reflection of my real field use rather than a set up for boil time races.
Biggest surprise was how long the 25cc kept burning - with the holes fully open I got 25 minutes of burn. By 20 minutes I had a steady bubbling boil which then kept going for the next 5 minutes without ever getting into a rolling, fierce boil.
I wouldn't want to take this as my main stove, but for gentle frying or warming up a rat pack pouch it'll work.
Down sides are that there's no way to empty out the unburnt fuel, and no way to seal up the stove - so you'ld have to zip-lock it and then keep it level. It's not well made. The long arm on the flame adjuster gets in the way of some potstands (I chopped mine) .
For the intended purpose - table top social cooking at Abigail's Party - it's actually rather well designed. The heat is well regulated, longlasting from a single (partial) fill, and the rack assembly keeps the heat away from table top.
But not for backpacking - even a hexi is better
HFC
