If I get a choice, titanium will always get a nod from me because it does not react to food and will not pass on a metallic taste. . . however, it doesn't heat food efficiently and water takes longer to boil. I have a Ti French Press and would love to make it more efficient at boiling water. Would a copper bottom such as on Revere Ware help a titanium pot. Thoughts?

Better is the Enemy of Good Enough.
Okay, what’s your point??