Naw, geek is good, but I have to be a junior stove geek on any forum with UberStoveGeek Duane. Just sayin.'

I'm familiar with the Express burner. It's not great from the standpoint of cooking IMHO, because of the concentrated flame and being picky about providing an even low flame. If you're interested in cooking more than just boiling water you might look for a burner that spreads the flame. I won't make a specific recommendation, but there are a lot to choose among. Weightwise, you might shave off as much as an ounce or so, but I'd hold out for something you'll gain more than a weight benefit from.

FWIW, efficiency--e.g.,pints boiled per canister or grams used per pint boiled--doesn't seem to vary as much from burner design as it does from kitchen design, including a relatively wide pot and an effective windscreen. Canister-top stoves can be tricky to set up with a good windscreen.

Cheers,