MCALheaven wrote:I have a Kalita copper kettle lined with tin? Similar to metals of Turkish pots and traditional copper cookware I believe? Don't care for the discoloration of the interior, which is normal. Also it can't be heated past a certain temp or you can damage the interior metal. As a pour over it works amazingly. Very fine control. But I've changed my methods to where the fine control isn't as important to me anymore. <image>

Oh ok. I never heat my kettles over directly flame, but pour water boiled from a general purpose electric kettle into one.

Matt44 wrote:...But I always see the recommendation NOT to heat water directly in the kettle. Any particular reason for that? ....

I don't buy the argument. Prima, the US dealer says it's fine. The Takahiro is 18-8 stainless steel. My Tiamo and Paico, both 18-8 have 4 years and 8 years respective use on both electric and now gas burners. They show no deterioration.

My concern would be only if you have an induction stove.

I'm pretty much done with plastic brewers, mostly brew in glass Kalita Waves (easier, but still calls for gooseneck) and stainless Impress brew mugs (no special kettle for this immersion method). I love the looks of the Monarch Methods, but find them too small in capacity for me. Occasional Chemex, but larger batches usually brew in the Brazen.

I found a unique olive oil kettle with a very narrow spout at a thrift that works a treat after trying a few. Holds about 900 ml and fits my radiant cook top burner well. I fill from the hot tap of my cooler and the rest of the family uses it to heat water for tea. Stays on the stove.

I'd consider a porcelain Bonavita over the Clever but already have a box of brew accessories I should find better homes for.

My thrifted kettle also matches the style of my Gaggia Factory lever and to a lesser extent my Faemina and has a WAF that's invaluable.

I guess that's why I really don't like my copper kettle. I'd like to be able to leave it on the stove and use it for everything, -turning burner on high to heat water for tea. But high heat definitely affects the interior metal since I can taste it afterwords.

Someone mentioned induction stoves, and that's a good point. If you have one, or intend to get one you must have a kettle that works with induction. My Hario Buono works fine on induction. I put it on my smallest burner (6", 1800 watt) at the max/burst setting where it heats very quickly*. My kettle shows no evidence of bluing or burning.

The specs for the Buonavita stovetop kettle indicate that it is also induction capable.

*It will take 600ml from 60F to a full boil (203F where I live) in ~3 minutes.

The Takahiro also works fine on an induction stovetop.

My hario works perfect on induction. As long as the coil diameter is equal or greater than that of the base it boils super fast as well.