I boil the water with the pot covered, and then cook the pasta with the pot partially covered - maintaining just enough heat to keep the water boiling. It does

I boil the water with the pot covered, and then cook the pasta with the pot partially covered - maintaining just enough heat to keep the water boiling. It does take more effort, but it uses less energy (water evaporating from the surface cools the remaining water, putting a lid on the water minimizes this evaporation). I'm not sure about "way less" energy, but it usually shaves a few minutes off the cook time. I wonder how fast you could cook pasta in a pressure-cooker?