Cooking at elevation has the opposite effect as well. Where I am water boils around 96.6c, so most pastas take the longer time just to get al dente.

They collect and burst on it. I’ve never had an issue, but wood does work better. Some does make it over, it it’s not a cascade if it takes off.

If you leave the burner on max, well yeah.

Lay a utensil across the top to break the bubbles.

Uhh it’s been artificial dye free in Canada for a long time, they’re dragging their feet still.