As others have said, and as I think you know already - the trees and when you get the sap from them has much more to do with the taste than how you boil. If anything, you will get a very slightly darker syrup (and stronger flavor) from your batch boil than someone would with a continuous flow pan.
That said, I do want to make one comment on your technique:
Originally Posted by
PeterHolmes
I basically start boiling with cold sap in two pans, and after some time top off what's been boiling in the hotter pan with fresh sap that's been warmed in the pan that's on the cooler end of the arch. It's a cinder block arch and it will boil both pans, but the one furthest from the chimney is cooler. I add fresh sap to that cooler pan as needed
It would be more efficient to put fresh sap in your hotter (closer to the chimney) pan. Your objective should not be to have a "warming" pan, but to maintain a good boil at all times in both pans. The best way to do that is to add small amounts of fresh sap to your hotter pan, so that the boil only stops for a few seconds, and then picks right up again. Then when you move boiling sap from that pan to the cooler pan, it keeps a good boil going there.
When I started doing it that way it increased my gallons per hour by almost a third!
Cheers,
Gabe
2016: Homemade arch from old wood stove; 2 steam tray pans; 6 taps; 1.1 gal
2017: Same setup. 15 taps; 4.5 gal
2018: Same setup. Limited time. 12 taps and short season; 2.2 gal
2019: Very limited time. 7 taps and a short season; 1.8 gals
2020: New Mason 2x3 XL halfway through season; 9 taps 2 gals
2021: Same 2x3, 18 taps, 4.5 gals
2022: 23 taps, 5.9 gals
2023: 23 taps. Added AUF, 13.2 gals
2024: 17 taps, 5.3 gals
All on buckets