In the classic aluminum version of the cooker, the downward spout reaches the bottom almost entirely, whereas the stainless steel cooker (for induction) the funnel spout is much shorter, leaving a gap of at least 8 mm. Hence, the aluminum version cooks dry neatly, whilst the more durable stainless steel version doesn't. The remaining water makes the bottom container turn foul over time. Also, the aluminum 3-cup version I have yields more coffee than the (3-cup) stainless one. I find this rather odd. I wonder if there is a risk lengthening the spout one way or the other.