I am planning a summer trip to Mt Whitney, although most of my other trips are at lower elevations (I'd guess 6000-7000 ft or less), almost always between late spring and early fall -- I'm a winter wuss. I usually don't take a stove at all, and just eat cold food, but am thinking about changing it up this time.
I don't know much about the different types of stoves. While I wouldn't mind specific stove recommendations, I'd really appreciate an understanding of which types of stoves (fuels) work best in different settings.
Any tips or quality links. I've seen lots of sites, but some seem to conflict.