Wonder if you used a jetboil pot (has fins on the bottom to extract more heat from the flame) over a big flame (blast furnace may be overkill) would do
Brian
I’ve thought of an electric kettle but I’ve heard the plastic ones have a bad aftertaste and I worry about the glass ones shattering if I drop them. I suppose I could try a metal one though.
My electric kettle takes 2.5 minutes to a rolling boil. Faster than my microwave. I have a faucet with scalding hot water. Makes for a fast pot of pasta water.
I’m scared of it. I warn people all the time about it.
My gas range has convection ovensetting I rarely use and one very powerful cooking eye. It’s a turbo cooker. It’s amazing how fast you can burn food on it. It boils water pretty fast. Don’t use it muc.
I use the electric kettle everyday.
I have an electric kettle for the US market and have never really timed it. I keep it in the bathroom - we live in a barn with a well [untreated water] so first thing every morning is to fill it and kick it on to boil, then let it cool down and sometime later in the day flick it on to get it to body heat [about 30 seconds] and use it in my neti pot to flush my sinuses.
The video on the article [Sora News] showed them using a pot to boil the ramen in - classic style - water in, boil, dump in ramen, rehydrate. That is why I mention that I put the ramen bricks in cold water and then bring it to a biol so that by the time the boil is hit, the ramen is fully rehydrated and ready to drain and add my adulterant of choice [a raw egg, a shot of mirin, a shot of soy sauce and a dash of “sprinkle”[a blend of powdered lemon juice, powdered onion, powdered garlic, powdered ginger and black pepper]] Stir in the egg, and done. They of course use their own flavoring methods.
[I got in the habit of doing this back in college in a hot pot, the only appliances allowed in the dorms were the[hot pot](https://www.amazon.com/Proctor-Silex-48507-Hot-WHITE/dp/B07BN67KJM/ref=sxin_2_osp60-aeb7b141_cov?ascsubtag=aeb7b141-847d-4c19-85a7-35c3d741b680&creativeASIN=B07BN67KJM&cv_ct_cx=hot+pot&cv_ct_id=amzn1.osp.aeb7b141-847d-4c19-85a7-35c3d741b680&cv_ct_pg=search&cv_ct_wn=osp-search&keywords=hot+pot&linkCode=oas&pd_rd_i=B07BN67KJM&pd_rd_r=aec5b022-6f8b-4ac0-8e31-6b8ffc917b12&pd_rd_w=JDhg6&pd_rd_wg=xVNSi&pf_rd_p=eb3e5cda-5ec9-4d94-919d-310a5d641b8b&pf_rd_r=1R5159P46R5K5AGQCE09&qid=1581988736&sr=1-2-32a32192-7547-4d9b-b4f8-fe31bfe05040&tag=mlbonsitepub-20), an electric kettle or coffee maker and an iron. I am quite an accomplished cook using those things =) I can still make a grilled cheese sandwich on an iron <wrap it in foil and set the iron upside down braced between 2 bricks and set the foil packet on top then flip halfway through>]
yeah, that thing? That sounds like basically a tiny insulated urn.
(Urns are larger, made of metal, not well insulated, and often found in church halls. They’re a solution to the “I’m going to serve a hundred people hot water within 20 minutes” problem rather than the “I’m going to serve six people hot water all day” problem)
If your kitchen has an instant hot (> 90°C) water dispenser, that would certainly cut down the instant ramen preparation time. Those Japanese thermos electric samovars obviously fit the bill. Of course, outside an office or family setting, when you don’t need hot water all day, it is slightly more energy efficient to wait the 2-3 minutes to boil a bit of water rather than keep it piping hot all the time.
I don’t think you would be able to taste any difference with a plastic kettle, but certainly chemicals may leech into the water over time.
I’ve had glass kettles for many years, and never had any problem with them. I’ve actually never even heard of a glass kettle shattering. They have the advantage that you can see at a glance how much water is inside. Many have LED lights these days that light up the whole interior while it’s on, which gives a pretty effect and lets you see immediately from anywhere whether it’s off or on.
Stainless steel is also good.
Another advantage of an electric kettle is that it switches off automatically when the water boils, so you can switch it on and forget about it until you need it.
There are also smaller electric urns today for domestic or small office use, that are well insulated and have a thermostat. They don’t use too much electricity and provide instant hot water.
Boiling water in the microwave seems wrong somehow. No rational reason why, but it makes my skin crawl in an almost Lovecraftian reaction.
That and my kettle is way faster.
Like a giant steel kettle with a thermostat to keep the water at boiling.
Figure out the ideal clad-aluminum (fast conducting) pot size and least amount of water to cover the noodles in the pot.
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Run water from faucet hot. Go to step 2 while waiting for water to reach hottest level.
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Put 2 range burners to high (1 for noodles, 1 for meat), put dry pot on 1 burner and pan on other burner to warm up.
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Run hot tap water to proper level into Pyrex measuring cup. Put measuring cup into microwave and heat to boil (~1 minute).
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Pour boiling water into hot pot along with noodles.
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Chop meat and put into oiled hot pan.
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Boil noodles for 5 minutes, etc…
7 minutes tops!
I’ve never cooked 2 packages of ramen at once, so I don’t know how long it would take our way. But when we cook ramen (not me, I’m on a diet) we break the noodles into small pieces, put them, some water (not as much as the recipe on the package), the contents of the flavor packet, and sometimes an egg into a microwaveable container and zap it for 3-4 minutes. We eat it with a spoon, not chopsticks. Midwest cooking at its best. 
Hot beverages are better when filtered through cremains.