Guar gum, a plant colloid, costs less than agar and is better suited for growing thermophilic bacteria, but is also more difficult to handle, being more viscous and less transparent. The bacterial polysaccharide xanthan is cheaper as well but forms weaker jellies that, as with carrageenan, might result in puncturing its surface. Other colloids, like alginate (from brown seaweed) and gellan gum (from a bacterium), don’t set solely based on temperature and require additives for gelation. These additives might interfere with microbial growth and make the preparation of those jellies less handy than agar plates.
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What if you create a truly unique routing profile that's wildly different from the common ones for which shortcuts were pre-calculated? The system is smart. If it detects that too many shortcuts (~50, for example) need on-the-fly recalculation and deviate significantly, it might determine that falling back to the original, comprehensive A* algorithm for the entire route would actually be faster than doing many small, heavily modified A* calculations.