I may not have used the right word when I said "conjecture," since I've used both stoves, too. However, my usage is limited to 2 to 4 day trips, and I haven't conducted any long-term tests or boil tests. So, I'll bow to your more extensive experience - your estimate of the break-even point sounds about right for nothing but boil-and-soak meals;

it might be fewer days for more fuel-intensive simmer-and-stew cooking, or if you cook every meal and also prepare a hot beverage. Since I've got no experience with melting snow on a trip (except for fun), would your answer change if you were doing that? (Or would those conditions mean you'd be carrying a white-gas stove?)