It's DUMB QUESTION time again!

So, how is the steam supposed to get from the bottom chamber to the top chamber?  After two and a half hours of boiling and simmering a little over two pounds of tomatoes, what I have is hot water in the bottom chamber (much of it escaped around the sides to the outside air), a couple of caramelized spots in the middle chamber where some juice from the tomatoes dripped, and some wilted tomatoes (halved) in the upper chamber.

Yes, there is funnel sort of thing that I thought was supposed to channel steam.  However, the solid middle of the top pan rests on top of this funnel thing, so very little steam gets around it.  Enough to eventually get the lid warm enough I didn't want to keep my hand on it, but just barely.

Usually operator error is the issue here, but perhaps this is a design flaw?

Well, after letting it sit for a couple of hours, there was some juice in the middle section, and the tomatoes look more broken down.  Soooo, I've turned the burner back on, and am boiling it some more!

Maybe I just kept it more on the simmering end of the scale and should have had a more rolling boil?  Dunno.  It's rockin' and rollin' now!

Well, that experiment was interesting, to say the least!  After spending all afternoon and into the evening, even adding more water, I got almost two pints of liquid gold from that 2+ pounds of tomatoes!  Then the thing ran out of water, and I have given up for the day.  The tomatoes still look like there is some goodie in them, but they have worn me out!