Something you might try is to put the kettle in your oven, assuming it will fit. Get it to a boil and then place it on a burner to finish. The oven heats the entire pot, so you don't risk burning or caramelizing the wort during heatup. I would recommend putting a remote sensor in the wort so you know when it approaches boiling, so you can get it out of there before it boils over. I set my oven at 250F for food, because I'm not in a hurry. Not sure what to set it for with wort, but I would suggest starting around 300 -350.
I've never done this with wort, but I do it all the time with pots of food that I need to cook for long periods of time. It beats having to keep stirring to keep the food from burning on the bottom of the pot.
Brilliant! I never thought of that.
I would not want to try to lift a pot of 8 gallons of boiling wort out the oven and onto a stove top. That's asking for a trip to the ER with scalds...
Good point, but a lid placed on the top will prevent splashing. Works with a fairly large pot off soup.
Its not just the splashing, its also the weight. Each gallon weight 8lbs. Moving 50+ lbs of boiling water anywhere is just an unnecessary risk IMHO.
While you may get to the boil in the oven, there's no guarantee it will stay boiling. My stove top cant keep much more than 3 gallons at a boil. Maybe with a high BTU burner on a gas stove you can achieve more, but if this is a rental apartment like the sound of it, I'd wager its the typical electrical stove top. It's also going to take quite a while to boil water in the oven given the poor heat transfer of air. I'd rather have a pot sitting on a burner than blowing 400F air on it.
There's nothing wrong with partial boils to keep it simple and faster (unless you're trying to do a pils). Just hop accordingly.