> What do you use to heat water for gong-fu?
> And, in fact, what does everyone here use? -

I always use a cordless eletric kettle. In China, I use a little
Kamjove kettle; 0.8 liter capacity. In China, I have also used one of
those hotplate burner thingys and a small stainless steel kettle. That
works too. But the Kamjove is the easiest, simplest, and cheapest
option. A small Kamjove kettle costs about 80 yuan here - depending on
where you buy it. And that's what everyone in Fujian uses for gongfu
too - either a Kamjove or the hotplate burner thing. (The relatively
few use a plastic jug kettle - but that's kind of a step backwards -
they produce an off-taste to the water).

Now, in Canada, it's another story. Stupid kettles commonly available
everywhere are really big, hulking monstrosities. The stainless steel
eletric kettle I had in Canada (Hamilton Beach) holds 1.7 L. But the
switch burnt out on that one. Used it too much. Now I can get a new
one. But 1.7 liters is really too big. A 1 liter kettle is just about
right - whether eletric or plain old stovetop kettle.

The problem with kettles is the spout - those jug-type eletric kettles
are not really ideal for gongfu. I usually prefer a long, flowing
spout - and that's ideal for zisha teapots. But those jug-type spouts
are ok for gaiwan - still not ideal, though.