In Part 1 I looked at induction electric cooking and concluded that for most cruiser usage profiles, particularly for us live-to-eat types, propane was still a far better solution, and greener, too.
So what about liquid fuels:
My personal experience with liquid fuel is limited to kerosene and alcohol. The latter was years ago in the bad old days of pressurized alcohol stoves, which, ironically, since they were touted to be safer, were damned dangerous because the pressurized fuel could leak, particularly during the lighting process, and then ignite, say behind the stove. Several boats were lost this way before pressurized alcohol went out of favour.
Here's what I have concluded based on the above experience and a bunch of research and reading, as well as many good comments from members—hoping we will get more first-hand experience in the comments to this article—who use liquid fuels to cook: