I've used both canister and Trangia. It's all good. Nowadays I mostly use a Mini-Trangia. The simmer ring is really good. Bring to the boil without it, then just put it on to keep simmering. The "fully open" simmer ring is just right for simmering in most outdoor conditions. The lid works fine as a frying pan.

Good wind protection makes a lot of difference to cooking time/fuel consumption.

Mostly I do coffee water, beans and rice, pasta etc. in the mini-trangia. For more ambitious cooking the larger Trangia with two pots is better.

Canisters have become more expensive in europe from what I've seen recently.

Oh, and about refilling a "hot" trangia burner, Just fill it with water and tip out again before putting more alcohol in. Works for me... I find however that I've got pretty good at estimating, if I may say so myself!