NOTE: Ideally, you WANT a boiloff between 12 and 15% per hour. If you are not exceeding 12% per hour, then you are likely not evolving all of the DMS that is produced during the boil.
This is a risk anytime you are using 2-row, 6-row, or pilsener Malts. The heat from roasting Pale malts and darker destroys the SMM in the grain, so they do not have this risk. Thus, you can boil those as slowly as you wish. Slower boiling will have a minor effect on hops utilization due to decreased wort circulation.
So, if you are making a german pilsener, light lager, Saison or anything using one of the palest base malts...turn your flame UP and boil-off more.