Heating and temp while distilling

[Robbiejames]

I have read a lot and learned a lot on this forum but I have some questions that I can’t seem to find answers to so I hope you all can help me out!

I will be using :

10 gallon pot
5 gallon mash
Electric stove top
Corn mash

I understand how to control the heat and that it takes time to get up to the 173 degree mark, but what I don’t know is where you check the temp? Do you check in the mash(thermometer long enough to be in the mash), or at the lid of the pot where there is no mash or at the cooper pipe coming out of the pot going to the worm?

Also, should I run the heat up as fast as I can or is better to take a couple hours to creep the temp up to 173?

And lastly about how long from start to finish should it take to run 5 gallon mash?