Ok guys and gals here we go;

Water is a liquid that starts to freeze from 4deg and below and boils at 100deg in perfect state, and from 98.5 to 101deg with certain minerals and characteristic chemicals added.
It is a fantastic conductor of heat and heats quickly given the right conditions-large surface area to water volume being the best conditions, for example;
Those that have old kettles that go on the gas hob and replaced them with an electric kettle with a large element have the same surface area and heat input should boil water at the same speed despite the heat sources being completely different.
HOWEVER, I wrote should because as water heats, especially if it heats rapidly it begins to circulate, a rolling boil being the best example of this- if the water is heated from the bottom then the ‘cold’ water will fall at the furthest point from the heat source- in a kettle this would be on the outside of the kettle- and the hot water will rise rapidly up from the heat source.
Thus our example of the two supposedly identical kettles that should boil water at the same rate is slightly flawed;
If the kettle with the element has a coiled element in the centre of the kettle at a point raised above the bottom of the base of the kettle then it will circulate the water quicker- for various reasons that most are too complicated to include at the very beginning of the thread!
One way to ‘force’ circulation is to manipulate the shape of the boiling area- for example a vertical cylinder heated from the outside at it’s base will have conflicting circulation currents- however link the cylinder to another vertical cylinder at it’s base and at the top, still just heating the original will allow all the hot water to rise in the heated tube and the cooler eater to circulate back down the other to re-enter the heat exchanger at the base- a process known as ‘natural convection’ in boiler design.
However, this simple situation can be further improved by manipulating the boiler shape and increasing the surface area-
If cone shaped cylinders are used- the base of the heated cylinder being thinner at the top, and the base of the circulating tube thinner at the bottom then these will act as venturi tubes (the process of increasing velocity of a gas or liquid by narrowing it’s path and suddenly expanding it again) speeding up circulation,
To speed up circulation even more surface area can be increased.
The reason we do all this is that steam is not just a thin vapour that rises from water when heated, but is formed as tiny bubbles in the water at the heat source that stick to the surfaces of the boiler- the champagne glass principle- by forcing circulation as much as possible these bubbles cannot adhere to the sides (acting as insulation and wasting heat)- just like shaking your champagne glass has the same effect.
Just as important as making sure the heat is used in as efficient a manner as possible by giving it as much water to heat in a given period of time as possible is keeping the heat that has been put into the boiler in the boiler, or In other words INSULATION.
I think we all know how important insulation is in our houses that try to keep in 18-21deg- increase that temperature by 5 or 6 times and the job is far harder.
PUT AS MUCH INSULATION AROUND YOUR BOILER AND ENGINE CYLINDERS AND ESPECIALLY PIPEWORK AS YOU POSSIBLY CAN!
The main variables for boiling water are thus;
- Heat input
- Water circulating properties
- Shape of boiling area
&
- Insulation levels
I hope this has been patronising to the regular 'steam' posters on here- if so it means it's as simple as I meant it to be.
Greg