The wort has eyes. The eyes watch you and only leap out of the pot when you turn your back. What you need to do is grab a teaspoon, crouch real low and when you see the eyes, spring out and dig those little suckers out. Just kidding. Hot break occurs near the boiling point. Drop a thermometer into your pot and be particularly attentive as it climbs out of 200F. I have never used ferm caps, although I have only heard good things about them. 1-2 gallons of head space gives you more time to react, more is better. If you don't have a larger pot, reduce the size of your boil to gain the head space and top off afterwards. Full boil makes better beer, but we all work with the equipment we have. Scraping caramalized wort off your ceramic cooktop is not fun. Been there, done that.