I never tried any of the newer ceramic coils , like this or ones he mentioned in the video, but use to adore the old porous ceramic rods. The old rods were coiled and were used in genny tanks, but no cotton was used at all. These ceramic rods produced the absolute best flavor I have ever tasted , hands down imo, but they were strictly mtl at low wattage. I think they were so good because there was no other wicking material along with them, as they were the wicking material. These new ceramic coils are totally different , I know, and look promising imo once they work out the bugs. I do know that ceramic coated pans are becoming more popular and can handle a lot of heat, so why not a coil? I'm kind of liking it, but really don't know much about it, which seems to be the issue.