Mastering homebrew, The Brewing Process pg 148
... " Modern brewing science has come to the realization that the intense heating of wort that you get from a flame under a thin vessel of stainless steel is bad for beer. The problem is the formation of reductones, certain chemicals that can latch on to and then release oxygen. So, most homebrewers have a problem because of our direct-fired stainless-steel kettles. The problem isn't the metal itself; its the fact that stainless steel is a very poor heat conductor, so heat applied to one area tends to stay there and become quite hot, rather than spreading out at a more moderate temperature. In fact, the heat at this boundary layer may be far higher than desirable. If you can see the pattern of the burner after you've emptied your kettle, it's too hot. If you have black char, you really have big trouble." ...
So the question in there is that going to be a problem when designing a Brew in a basket "brew boss" like system? A 5500W heating element in a 15G kettle going to cause problems. From what I can only imagine a direct fire 302 stainless steel heating element would cause much of the same issues and caramelization off flavors as a thin crappy stainless steel pot. Or is that a non-issue?