I too am curious how you’ve brewed your batch sans a kettle...
I would suggest visiting your local homebrew shop and getting setup with a good quality stainless kettle, burner, preferably a chiller, and a recipe which could be this coveted IPA you speak of. Usually a setup like this is going to be about 300.00ish.
With that being said, I’ve found through completions and exploring many recipes, that simplicity is key in the IPA. If you are going for a west coast style IPA which is typically light in color, dry, hop forward, and huge on the citrus aromatics, I’d consider the following:
8lbs Golden DME
1lbs flaked oats steep 152 for 30 min
8oz flaked wheat steep 152 for 30 min
2oz bravo hops 60 min
2 oz chinook flameout
2 citra dry hop 5 days
1 oz simcoe dry hop 2 days
Wlp001, wyeast 1056, or US-05
That is actually one of my House IPAs and flagship in the shop. It is a very popular kit followed closely by the hazy/juicy.
Your local homebrew shop should also have a few kits on tap for you to taste so you can get an idea of what each kit they offer tastes like. I try to have 4 of our kits at all times on tap.
Just remember to keep it simple. Your IPA should let the hops do the talking with a nice balanced malt backbone. You don’t need a crazy malt bill to make the IPA work. The hop choice is important, but have fun with it. Choose high alpha low cost hops for your bittering. Don’t waste money on exotic hops for bittering since you won’t taste the beta acids anyway. Use more exotic hops that throw the flavors you’re looking for late and as dry hops. The less time you boil your hops the more flavor and aroma you get from them. A good example is my juicy IPA which has a pound and a half of hops in it, but is only 11 IBUs. Also choose hops that are in the same family. Don’t use hops that throw piney and earthy with hops that throw passion fruit or you’ll end up with a muddy end product.
Good luck to you, and keep us posted on how you do in this adventure.
One last suggestion I’d make is pick up a copy of Brewing Classic Styles by Jamil Zainachef. It is a great resource for style guidelines, how to brew those styles, and offers recipes which have all taken gold medals in national comps.