Planning food for our trips is often compromised by airport limitations on liquids and tight pack room (we fly handbaggage only). I hate wasting what I buy, so if the only bottle of olive oil available is bigger than we are going to use in our food, using some as fuel is an option. The quality of alcohol available in small village stores in Spain (for example) is variable too, so a backup fuel is useful.
I made the stove with my small Gerber knife to cut the beer can, a tent peg to pierce the jet holes, two tealight cups pressed together for the oil reservoir, a needle to pierce out the wick hole and air holes, and a 2g piece of wick. I'll be giving pack room to some wick on our trips from now on, as the proper stuff works a lot more efficiently than Fred's torn strips of cloth.
I agree we all hike differently, I'm just offering an idea for an emergency stove that's easy to make in the field if yours gets stepped on, lost, or you're running out of fuel.