It depends on what's in the boiler.Lester, how long can you run your still at maximum take off before going into full reflux?
With 40% low wines I can get about 1 liter out continuously, in less than 15 minutes (~4 liters per hour), after stabilizing for 10~15 minutes. This is the start of the hearts cut.
With 12% wash, at the start of hearts: about 200ml, then I have to reflux.
With 12% wash, but when the wash has dropped to about 7% ABV: about 150ml, but this depends on how long I refluxed before taking out product. If I wait for a short while then I only get 50ml out. At 2% ABV I have to wait forever.

This is why I said: It takes a finite amount of heat & time (Energy) to boil off a finite amount of alcohol in the wash. No shortcuts to this phenomenon. I have run my still >30x, 19-liter batches of 12% ~ 14% ABV, and it always behaves like this.