Is it the flames that have a laminar flow, or the fumes that are combusting? The advantage of alcohol is that its fumes are combustible at low pressure. That's why alcohol stoves are simpler than other stoves--there's no need to pressurize the tank like white gas or deal with a pressurized vessel like propane. That also might be why alcohol has those long flames--the decrease in pressure outside the stove doesn't matter.

I'm wondering if the longer flames translate to better heat transfer to the pot and if that compensates of alcohol's lower combustion temp.
"Just enough to stay warm, dry, hydrated, and fed."