Getting a rolling boil on a kitchen stove

I've never heard of a screen being able to help hold temp for a boil. This is where a lid comes in and helps increase pressure. What's your angle?

 

No, this is a real thing that people do. The screen holds hot air over the wort and prevents heat loss. However, you do have to be careful about the condensation. When I did this, I noticed my evaporation rate was much lower - maybe because water vapor was kept in place over the wort, but also maybe because some of that water vapor was condensing on the screen and dropping back into the wort.

 

A fry-pan splatter screen placed under the lid keeps the lid from seating.
This configuration allows some steam to escape freely while the lid helps retain heat and maintain a full rolling-boil.

The lid does need to be lifted and tipped periodically to drain the cursed condensate.
Bit of a PITA but IMO ... it's a small inconvenience for brewing year-round under climate controlled conditions.

 

So I guess this would work, although I don't see why you would specifically need a splatter screen to keep your lid from seating - just about anything heat-resistant could work. But in my experience, a splatter screen results in a more vigorous boil and less evaporation even if the lid isn't used at all. A splatter-screen by itself does a reasonable job of holding hot, humid air over the wort, reducing heat loss (and in my experience reducing evaporation as well).

 

I don't think you're truly initiated until you've had to take apart and clean a burner that is producing nothing but soot, not to mention the agitation you will cause by tracking said soot all over the house.

 

That may be true, but that is because water boils at 202.9 degrees F at Fort Collins' elevation of 5,000 feet. At sea level, it would require 212 degrees F of temperature to boil.

 

I think he (PortLargo) knows that.

 

Those who say something can't be done should get out of the way of those who are doing it.
- Chinese proverb