Hi all, I came across your forum looking for some help to settle a debate. A few fellow home brewers and I are debating what factors influence the rate of loss during a boil. The original question came from a brewer who switched to a wider pot and discovered that he lost more liquid over the course of his hour long boil than he previously did with his old pot. The side opposing me on the debate is stating that the ONLY thing that matters is how much energy is put in to the liquid and the wider pot simply manages to use the heat more efficiently. I say that while the energy put in to the system is certainly an important factor, the extra surface area of the wider pot has to come into play because evaporation occurs at all temperatures, and of course occurs faster a higher temperatures. Sooooooo, who is right and why? Thanks for your time!!