Talk about mission creep! Three months ago I did some experimenting with induction cooking and wrote about it. And that spawned four more articles as I investigated the changes to a cruising boat's electrical system required to support high loads like those from electric cooking. During that process, members added a lot of wisdom in the comments, not only on electric cooking, but also on alternatives. So now I'm going to pull all this together to come up with recommendations for the right type of cooktop and oven (if required) for various usage profiles. The options are:
- Propane: By far the most common.
- Electric: Induction cooktop and in most cases a small electric oven—there is no such thing as an induction oven.
- Liquid fuel:
It's All About YouAs so often in these things, the first step to making a good decision is to think realistically about our own needs. And in this case, our relationship with food. In my experience, cruisers and prospective cruisers are divided into two groups:
- Those who live to eat, who are also almost always good and committed cooks, and who will not live anywhere without full-on cooking facilities.
- Those who eat to live, who can make do with a freeze-dried meal or sticky pasta and bottled sauce, cooked on a single burner, and think nothing of it.
- Do you have a shelf full of cookbooks and/or hundreds of browser links to cool recipes?
- Do you have more than 20 herbs and spices in the cupboard?
- Do you never, ever forget to eat a meal?
- Does your day start with a discussion of the day's meals and probably tomorrow's, too?