I have a stack of Condiment cups, I pour the hops into to get them ready as the water heats. (using pellet)
Pre weigh the ingredients into cups, bags.
All of those electric brewers are pretty screwed then, since they all use heating elements designed for hot water heaters in their HLTs, BKs and RIMS tubes.
THE heater coils in pots is not something I want here. YOU guys may praise it, but I know most them heaters have aluminum casings nickel chrome plated. MY hillbilly version has a oven element in under the pot, insulation around the pot. The 4200 watts heats it up real quick like (room stays cool), and I use Local Spring water.
PUT a lid on the pot of liquid, it heats faster.
Anything in the pot, threads, sensor probes is a time-cleaning problem. I tacked a 1/4" nut to the keg to get the temp on the outside, under the insulation, not as quick reaction, but reads within one degree of the inside.. and nothing to clean in the pot. Rinse, scrub, reuse. NOW any spills on the outside.. still a nightmare. From my experience as a tattoo artist, things must stay at the autoclave dry steam level for 20-30 minutes to kill the "bugs" so "no, it does not boil clean" at 212. The health department used to come into my shop with a bacterial culture, put it into my autoclave and ask me to run a sample, then pull out a microscope and check to make sure I killed it.
I didn't invent any of this, working around the chemical plants/food industry as a instrument tech I saw it in action. I've saw quite a few things I didn't agree with.. like them rat traps at frito-lays.. 8 hole "spike" traps where they stayed for days in the HOT Georgia sun.. Big as possums. (just now saw a mouse in my basement) he smells chocolate-coffee beer and grain I am sure.
I'm still learning from you guys.. why I read the posts.