The biggest thing I noticed about the cooking pots when related to stove efficinacy, was the difference in boil time when the cooking pot I was using had the ETA (or similar) type of technology. This is the part of the cooking pot that's located on the bottom and looks like a bunch of zig-zag lines that go up and down. I always knew that this made a difference in efficiency, but wow, I had no idea how much it helped.
I had a similar epiphany last summer. After years of using my MSR Ti Kettle/Soto OD1R quite happily, I bought a Olicamp on a whim. Man, what a difference in boiling times. One of those times that adding 2.6 ounces saves way more in another area.
I'm planning on doing a test with each pot this summer to confirm numbers, but I think my old Titan Kettle has been retired...