The one you are looking at is the traditional design. It works very well. You might also want to look at the Tuna Can/ Cat Food stove design; it performs better, even though it weighs more.
http://zenstoves.net/CatCanStove.htm (you don’t need the insulation inside-it helps only in very cold weather)
At one point in time I used to make a lot of alcohol stoves, and at the end of the day it became clear that the important thing when it comes to such stoves is the amount of alcohol you can burn with the particular design in a given amount of time. The amount of energy produced does not change based on whether you use a pressurized stove, a chimney stove or just an open container. One ounce of alcohol will produce the same amount of heat no matter what design you burn it in.
Therefore, the type of stove you should use depends on the pot you will be using with it. That is because you have to make sure the heat transfer is as efficient as possible. You can take one ounce of alcohol and place it in a pressurized stove, or in a very wide container, and it will burn very quickly, producing a lot of heat. However, if you are using a very narrow pot most of that heat will escape into the air. On the other hand, if you burn the alcohol too slowly, either through a stove that does not pressurize well, or has a small opening, then the heat will never effectively reach the pot.
I have found that the most efficient transfer occurs when it takes one ounce of alcohol to boil two cups of water in about 10 minutes. With different pots you will need different stoves to get that result. Part of the reason is that certain pots capture the heat better than others, and also because the way the pot reflects some of the heat also affects the way the stove works. For example, a wide pot will reflect more heat on to the stove, which will cause it to burn the alcohol faster. A good way to know if you are burning the alcohol too fast is to see how far up the sides of your pot the flames go. If they reach more than one inch from the bottom, you are burning it too fast.
At the end of the day I started using just an open container as a burner. (I would not use the designs on the site for open burners-they all have openings that are too wide and will waste alcohol unless you are using a very wide pot) You will see that most of the fancy designs look cool (more like a real stove), but the result is better with a much simpler, open container. For the one litter Snow Peak pot that I use, or for my canteen cup, I have found that a container with an opening the size of a tea light candle holder, one to one and a half inches from the base of the pot produces the desired result.
The reason why people developed the design you were looking at, or pressurized designs, other that looking cool, was that they create pressure (obvious with a pressurized stove). The design you are looking at creates the pressure between the two walls of the stove, forcing the alcohol out of the small holes. By using pressure you can pump out a lot of alcohol, therefore creating a lot of heat. You can however, get the same results by using an open burner with a wider opening. Instead of creating pressure, you are increasing the surface area of the alcohol exposed to the flame, causing it to burn faster and creating more heat. The advantage of the open burner is that the process and calibration is much easier to control.
If however, you are set on a fancy design, I would go for the Cat Food Stove and its variants. It produces the best results, as long as you are not trying to count ounces.
