When historians research causes of historical episodes they look for precursors which took place long before the event. So it is with brewing. Steps you take hours prior to firing the kettle help with clarification and reduce odd flavors and aromas. Actually, this size has an advantage of allowing the brewer to execute a concentrated boil.
Purists use full sized brewpots and to obtain a variety of desirable results.
But there's one special advantage reserved for those with smaller kettles and it begins with refrigerating three to four gallons of water hours before you intend to brew. It could be a number of things but let's tackle an easy one. To get to the bottom of it requires a trip back to the earlier discussion about malt. Any barley malt you use naturally contains a certain amount of protein and starches. Despite everything taught in school about their small size, long chain molecules are big enough to reflect light, causing homebrewers no end of distress.