I think it is time for the Western Double wall kettle to meet its Eastern cousin the Shabu Shabu or Mongolian Hotpot. I've been using a brass one for over twenty years but converted to an electric with a divided chamber after using one in Beijing. Some have longish chimneys , some take sterno, many in China burn coal. For large groups this might be a fusion cooker that can do freezer bags or water or Mongolian or Korean hotpot with beef, Tofu, veggies ,noodles etc.Here's a sample Low cost,choice of sizes, choice of fuels, can eliminate many other cook pots, built in windscreen , stable .
http://www.amazon.com/inch-Thai-Aluminum-Hotpot-serves/dp/B00012F3O0/ref=lh_ni_t_Shabu Shabu
