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Eight of the best marine cookers

We’ve selected the best marine cookers on the market.

Dickinson Marine Mediterranean gas stove

Dickinson Marine’s Mediterranean stove features its trademark heavy-duty stainless steel construction, with laser cut decorative touches. It’s equipped with three efficient and powerful burners, and push-and-turn electronic ignition. 

• dickinsonmarine.com

Eno Open Sea

Constructed using highly polished marine-grade stainless steel that lasts well in the marine environment and is easy to clean, the Eno Open Sea features twin burners and an enamelled oven.

• service.eno-marine.fr

Dometic Marine Moonlight cooker

Dometic’s Marine Moonlight cooker comes with a gas oven, grill and three-burner hob. It boasts a heat-resistant glass door and interior light for easy viewing of what’s cooking. For safety, it has an oven door safety lock and safety ignition system.

• dometic.com

Taylor’s 030L diesel stove

Taylor stoves are fuelled by pressurised diesel, which is a sound alternative to gas. 

The 030L is the largest and most versatile in the range and offers an enamelled top plate hob with two burners, a grill underneath and a deep oven.

• taylorsheatersandcookers.co.uk

GN Espace Levante

GN Espace high quality cookers and its Levante range is purpose-built for cruising sailors. 

The Levante comes with the choice of 2, 3 or 4 hobs. There is the option of a solid or glass door and it’s quick to heat, economical with gas and provides excellent cooking performance. It comes with a multi-directional gimbal system option which provides a stable platform for cooking.

• gn-espace.com

Tasman 4500 gas hob

The Tasman is a good budget option if you don’t need an oven.

This gas-powered cooker features twin hobs and a grill.

It is lightweight at 5.8kg (12lb 11oz) and compact, being just 45cm wide and 37cm deep. It comes with an enamelled pan and features one large hob burner and one standard burner. 

• plastimo.com

Origo 3000 stove

The Origo stove is definitely aimed at smaller boats and daysailers. It provides a compact alternative to a large gas cooker. There is no oven and this simple cooker is fuelled by methylated spirits. The stove is topped up by removing a pair of canisters stored underneath the hob. The Origo is also available as a single-burner unit. It’s available with gimbals or can be mounted directly into a worktop.

Kuranda Nordic 85NDT diesel hob and heater

Another interesting alternative to a standard gas cooker, the Nordic NDT lacks an oven, but by way of an alternative, doubles up as a heater, being an excellent source of the sort of dry heat that gas installations are not able to provide. The Nordic can be run direct from your diesel tank and is flush mounted on your worksurface making it a smart, compact and practical option.

• kuranda.co.uk

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How to Select a Marine Stove

• By Lynda Morris Childress
• Updated: May 7, 2020

There’s no question about it: On cruising sailboats, an efficient, safe marine stove is as important as good sails, functioning systems and top-notch safety gear. The ability to prepare and enjoy home-cooked meals on board makes for a happy and healthy crew, and at the heart of it all is a reliable stove.

Many owners of pre-owned vessels have inherited the stove that came with the boat—with either happy or hair-pulling results. If you’re in the latter category, or if you wish to retire your once-reliable galley workhorse, it might be time to ponder an upgrade. There are many considerations, but one of the first things you should decide is: Which type of marine stove?

For upgrades, the three most prevalent types of marine stoves rely on liquid petroleum gas (LPG, or propane), nonpressurized alcohol and, in recent years, electric. Other types, such as kerosene and compressed natural gas (CNG) burners, have fallen out of favor for various reasons: Kerosene spills are extremely flammable, burners require priming before lighting, the fuel smells unpleasant, and the odor often permeates interior fabrics and the food itself. While some sailors still swear by it—it’s widely available and burns fairly hot—use of kerosene is waning. CNG made its appearance (along with LPG) in the 1980s, and early on was touted as the “safe gas.” Unlike LPG, it’s lighter than air and can’t settle in the bilges, though fumes can collect in other areas of the boat that aren’t well ventilated—and it still can explode. Today it’s hard to find and rarely used.

Butane, another form of liquid gas, has been used for years to fuel small, portable one- or two-burner stoves equipped with small canisters of fuel. Popular on smaller sailboats for simple cooking, and on some cruising boats as an inexpensive backup to the existing galley stove, it can be useful for preparing coffee, tea or one-pot meals without heating up the galley too much, but probably isn’t under consideration for an upgrade.

Diesel stoves are not widely considered either, but if you dislike propane and alcohol, stoves and ovens that use diesel forced-air technology, such as those made by Wallas in Finland (imported by Scan Marine ), might be worth a look. Prices range from $2,500 to $5,000.

Marine Propane Stoves

On most production cruising boats built from the mid-1980s on, marine propane stoves and ovens have been the rule. When you’re considering an upgrade, they are an excellent choice, though there remain skeptics who are either unwilling to install and maintain a propane system, or are downright terrified of propane and actually switch to an alcohol system for precisely this reason. LPG is heavier than air, and fumes can settle in the bilge if proper installation, usage and safety protocols aren’t followed, creating the potential for explosion. Most who use propane aboard safely feel that the benefits outweigh the risks: It’s available worldwide, the cost is reasonable, it burns hot and cooks food quickly, it’s odorless while burning, and it’s easy and safe to use as long as you practice strict safety measures. Propane stoves and systems on U.S. boats must meet American Boat & Yacht Council standards, which outline specific parameters for safe installation and use. The West Marine Advisor also offers tips on safe installation.

Marine propane stoves have improved over the years; most newer models have built-in safety thermocouples that automatically stop the flow of gas within seconds if a flame is not present. This feature, plus other required and optional safety measures—such as a leak-detection system, a dedicated exterior tank-storage locker, a simple electric solenoid switch that allows the gas to be shut off manually and remotely, and a vapor detector—are key to safe operation, along with careful use by all aboard. On today’s new-stove market, retailers report that the Force 10 gimbaled two- and three-burner series are top sellers. For a new two- or three-burner range, you’ll need to budget between $1,000 and $2,000, depending on make and model. If you’re short on galley space but still want propane, Eno makes compact two- and three-burner built-in and gimbaled propane cooktops, which sell for $300 to $400.

Marine Alcohol Stoves

Alcohol stoves burn denatured alcohol, and over the years they’ve suffered a bad rap: Older, pressurized models achieved widespread notoriety not for their cooking ability, but for their uncanny knack for setting anything above them (sometimes including the cook) on fire. Pressurized stoves were famously difficult to light; they required pumping and priming with alcohol to get the burners hot enough for sustained cooking, which often led to flare-ups and disaster. Compounding the problem was that an alcohol flame is nearly invisible, resulting in burns from touching a burner that was invisibly lit. Fortunately for fans of this fuel, newer, nonpressurized, highly functional models of marine alcohol stoves are available to eliminate the danger as well as the priming process. The Dometic Origo system uses canisters fitted with wool “wicks” that soak up the alcohol, allowing the fumes to be lit in a controlled way that avoids flare-ups. In addition to being nonexplosive, alcohol stoves are easy to install; every component needed comes with the stove.

But while alcohol has advantages, it also has drawbacks: Like kerosene, it has an odor when the stove is in use that makes some people queasy. It burns at a much lower temperature than either kerosene or propane, using more fuel and taking longer to cook food or even boil water, but fans of alcohol stoves claim they don’t notice or mind the slightly longer cooking times. Though more expensive overall than propane, stove alcohol is widely available in the U.S.; worldwide, it’s harder to come by. Nonetheless, alcohol marine stove proponents cite not having to worry about a possible onboard explosion and ease of installation as two benefits that outweigh all the drawbacks combined. According to retailers, the Dometic Origo 6000 is today’s top-selling alcohol stove/oven, followed closely by Dometic Origo stove-top units. New ranges are priced between $1,500 and $1,800; stove-tops are in the vicinity of $200 to $350.

Electric Marine Stoves

Until recently, electric stoves and ovens were found mainly on large powerboats and superyachts and would not have been a possibility for the average sailboat. But as new boats equipped with generators as standard equipment make their way into the mainstream market, and as more owners of older boats retrofit gensets, electric marine ranges and fixed or portable ceramic cooktops are making inroads. Most U.S.-made boat stoves require 120 volts; if a boat spends much of its nonsailing time at marinas with shore power available, or if running the generator each time the stove is used isn’t a problem, it may be a viable alternative. The price range for a new two- or three-burner electric marine stove and oven is $1,500 to $2,000; for one- and two-burner electric and induction cooktops, from the simple to the sublime, the price ranges from $100 to $900.

Induction Cooking

The newest trend in electric stoves is induction cooking, which cooks food using electromagnetic induction rather than conduction from electric heat or a flame. In simplified terms, when you turn on the stove burner, a metal coil beneath a ceramic cooktop uses alternating current to produce a magnetic field. When magnetic cookware is placed on top, voilà! The pot heats up, but the cooktop remains cool. The advantages seem endless: Induction stoves drastically reduce fire and burn risk, as the cooktop itself does not heat up; they don’t warm up the boat; they cook food fast and efficiently; and because it doesn’t ever get hot, the cooktop is easy to keep clean (and can double as extra counter space). One disadvantage to most electric ceramic cooktops on boats is the lack of rails or clamps to keep pots in place. Another is that induction cooktops require use of specific cookware with magnetic properties; when you replace your existing stove with one, you might also have to replace your pots. Kenyon Marine has addressed the problem of keeping pots on the stove with its innovative new Silken2 two-burner Trimline induction cooktop; it comes with a fitted, patented nonskid silicone mat that can be used during cooking. Another popular induction cooktop is the single-burner unit by Furrion. This technology is new and still evolving. If you’re on the fence about an upgrade, keep a close eye on marine induction stoves — they just may be the wave of the future.

Before You Buy a Marine Stove

Before you start to shop, answer some basic questions: How much stove do you need? How much room do you have in your galley? Where do you plan to cruise? The stove you select depends largely on how—and how often—you use your boat. If it’s a small boat with limited galley space, used mostly for daysails, weekend cruises, and the occasional overnight not far from home waters, a simple stove-top system (nonpressurized alcohol, butane or, if you have shore power, electric or combination alcohol-electric) might suffice. If it’s a midsize boat used for extended vacation or liveaboard cruising, you’ll likely want—and have room for—a marine stove with an oven. If there are only two of you aboard, a two-burner stove and oven might suffice; if you’re a family, consider a three-burner. Measure your space carefully and, unless you want to undertake a major carpentry project, be sure you select a boat stove that fits. (If you own a European-made boat, you’ll likely need to order a metric size.) If you cruise outside the U.S., choose a marine stove that uses fuel that’s available and affordable everywhere you plan to visit.

Depending on where and how you sail, there are also some stove safety features to consider. Almost all marine stoves and ovens are gimbaled, allowing them to swing back and forth, essentially remaining level when the boat is heeled (or rolling at anchor). Your best bet will be to go for a gimbaled replacement. Other safety features should include a sturdy, built-in safety rail around the outer edge to guard against pots sliding off the stove-top; a set of pot clamps to keep pots in place while cooking underway; and a latch that allows the oven door to be securely locked in place.

Choosing and installing a new marine stove doesn’t have to mean jumping from the frying pan into the fire. If you know exactly what you want before you shop and do your research on features and installation, outfitting your sailboat with a new stove that meets your needs will be worth its weight in comfort — not to mention delicious home-cooked meals.

Lynda Morris Childress and her husband, Kostas Ghiokas, cruise and charter their Atlantic 70 ­cutter, Stressbuster , throughout the Greek Islands.

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Galley Ranges and Small Stoves Update

If theres one person you want to keep happy on a cruise, its the chef, and making sure your galley slave has the right tools to get the job done starts with choosing a quality range or stove that fits your needs. in the final review of a three-part series on galley cookers, testers evaluated four marine stove/oven combos and followed up on the small stoves test with a look at one two-burner and two single-burner cooktops..

We received four galley ranges for our test&emdash;three propane stoves and one alcohol stove. The propane models were: Force 10 Gourmet Galley (Model 63351), Seaward Princess Model 3175, and Tasco Model 755LP. The alcohol-fueled Origo 6000 by Dometic was the only non-propane stove we tested. Our hunt for the best marine stove looked at the stoves construction, durability, performance, safety, size, and price.

                                                       ****

To say that the stove you select for your boat is a choice you will live with every day is not much of a stretch. That stove will be looking back at you every morning when you fire up the burners for coffee in a quiet anchorage, and during every roll of your boat during a storm. Whether youre baking bread during a crossing or just breaking eggs shoreside, its good to know whats cooking in the marine stove market.

What We Tested

In this review, the third in a three-part series on galley stoves, we contacted all the major stove manufacturers and asked for multiple-burner, stove-oven combinations for cruising sailboats. We received four stoves for our test&emdash;three propane-fueled stoves and one alcohol-burning stove. The propane models tested were: Force 10 Gourmet Galley (Model 63351), manufactured in British Columbia; Seaward Princess Model 3175, made in Whittier, Calif.; and Tasco Model 755LP, manufactured by the Taunton Stove Co. in North Dighton, Mass. The alcohol-fueled Origo 6000 by Dometic (an international company with addresses around the world) was the only non-propane stove we tested.

Alcohol-burning stoves of the past used a pressurized system that put out about half the heat of propane at twice the cost per hour. The Origo 6000 uses a wicking action with no pumping and no pressurized alcohol. It produces heat equivalent to that produced by propane by burning a greater amount of alcohol. A typical burner on a propane stove puts out about 5,000 BTUs. Origo claims to get 7,000 BTUs per burner, making it highly competitive against the three propane stoves we tested.

In this review, we looked at the stoves construction, durability, performance, safety, size and price. Heres a look at how they fared.

Force 10 63351

The Force 10 stove immediately stood out in this line-up, with its mirror-polished 304 stainless steel exterior and built-in pot holders.

The three-burner stovetop has stainless steel caps screwed in place over each burner, eliminating rattle underway and protecting the stoves thermocouples (temperature sensors that automatically shut off gas flow when the flame is extinguished) and gas jets from spills. This also keeps the caps in place during extreme conditions. The downside? You need a screwdriver to clean the burners, but well gladly deal with the extra cleaning step to be free of an irritating rattle. It also has a 2-inch lip on all sides to keep spills from ending up in the oven or on the cook. The grill grate lifts easily for cleaning and can be detached and removed for more extensive cleaning.

The Gourmet Galley model has two 4,100-BTU front burners and one 8,200-BTU back burner. Although the back burner failed to boil water significantly faster in our tests, it simmers well and offers a wider flame for sauces and big pots. The Tasco is the only other stove tested with a larger back burner.

The Force 10 burners are easy to use, with electronic lighting and ergonomic control knobs. The knobs must be held all the way in for 20 seconds to heat the thermocouple before a flame can be retained.

One nice feature is that the “high” flame setting is at the top of the burner-control dial, while the “low” flame setting is at the bottom, with a stop installed at the bottom. To turn the flame off, one must turn the dial up and past the “high” setting; you cannot accidentally turn the flame off when trying to coax it into its lowest setting.

The Force 10 has a 10-second cut-off time for safety. The feature, called a flame failure device (FFD), activates when a flame on either the burners or inside the oven is accidentally extinguished; the gas flow is stopped 10 seconds after flame-out.

The typical propane burner at 5,000 BTUs will boil two cups of water in about 4 minutes. The Force 10 (which clocked in at 6 minutes in several boil tests) was slower than both the Tasco and the Origo to boil water, but by only 90 seconds and 30 seconds, respectively.

The pivoting pot holders are easy to install and adjust. They effectively cover both the front burners and the back burner. After some time, the pot holder bases were showing signs of rust.

Force 10s signature feature is its fold-away oven door. When opened, the oven door tucks into a slot below the oven and, without the weight of the oven door pulling it forward, the stove tilts very little on its gimbals.

Practical Sailor found that, although it takes a while to get used to the oven handle lock and the open-and-shut motion, this feature is handy in a tight galley. The major drawback is that the oven door easily unlatches with an upward bump. If a cooks knee or a childs head inadvertently bumps the handle up, the door drops open.

The oven has a thermostat but no thermometer, and the readings on our Fluke thermocouple (placed in the center of the oven) read between 50 and 100 degrees below the number testers set on the Force 10 oven thermostat dial. The Force 10 oven is the only oven tested that has a separate oven-top broiler.

The oven took longer than the Seaward and the Tasco to heat up to 350 (by 2 minutes). Force 10 representatives explained that the oven has a lower heat output (and takes longer to heat up) to enable better control and even cooking.

“In a small oven cavity such as a marine stove, a higher oven output does not mean that it is better,” Force 10 Vice President Brad Clark told

Practical Sailor . “The trade-off for a fast heat-up time is usually poor regulation and a very poor low end temp setting.”

Testers found this to be true as the Force 10&emdash;once it reached the desired temperature&emdash;out-baked all three other ovens in the pizza-cooking and brownie-baking tests. The pizza crust came out with just the right combination of crisp edges and soft center, and the cheese was cooked without being burned. The brownies were baked all the way through with a cake-like center and no over-done spots or gooey, underdone spots.

Some Force 10 models are specifically equipped to burn LPG while others are equipped to burn CNG. The two are not interchangeable but a conversion kit is available.

Bottom Line:

Designed and made for the offshore cruiser, the Force 10 takes the cake by a sliver. Top-quality construction with all safety features, it out-cooks&emdash;and likely could outlast&emdash;the other stoves in our test. Its our Best Choice.

Origo has managed to resolve consumers major concerns about alcohol cookers by developing a stove-lighting system where all the cook has to do is open a flue and light the burner directly. No pumping is needed; no pressurized alcohol is needed.

And our tests showed the burners boiled water nearly as fast as the propane stoves. The Origo 6000 stovetop has a small lip to contain spills. The grate does not lift up for cleaning. The burner knobs are hard to turn, but thats because you are actually opening a flue. The dials on the knobs run from low to high counter-clockwise, making it more of a challenge to adjust the flame to simmer without accidentally turning the flame off.

Although the boil times were about the same as the propane stoves, the Origo oven took significantly longer to warm, heating up to 350 F in 12 minutes. (Compare that to the other ovens average time of 6 minutes). The oven door can be opened with one hand, is spring loaded, and locks on closing. In place of thermostat settings, the oven has numerical “0-4” settings and a thermometer inside the oven, although this tends to fog up during cooking. There are two shelf options inside the oven, with no lock to keep shelves from sliding out.

Practical Sailor noted that a 9×13 pan&emdash;a standard size baking pan&emdash;cannot be used on the top shelf because the oven thermometer, on the left front interior, blocks a couple of inches of the shelf. The pan can be used on the lower shelf. The Origo brochure recommends a maximum pot size of 9 inches in diameter for the stovetop burners.

The spring latch that you have to press down to open the oven door gets very hot when the oven is in use and can’t be touched with a bare hand. The same is true of the oven door and the handle.

In our baking tests, the Origo heat distribution wasnt as even as the propane stoves. The pizza crust started to burn around the outside while the middle was still soggy. The cheese was melted but did not cook. The brownies took longer to cook and finished with over-crisp edges and a soft center, but would certainly be eaten.

As noted in our last tests, the Origo burner tops rusted fairly quickly after the salt water spritz test. Origo, a company which regularly receives kudos from Practical Sailor readers, says it will replace these free of charge. Rust streaks were also noted on the stove body, but these cleaned up fairly easily.

Origo has managed to eliminate many of the fears and hassles associated with alcohol stoves. The oven doesn’t offer terrific heat regulation, but if you want to skip adding a propane locker to your boat the Origo foots the bill.

Seaward Princess 3175

The Seaward Princess boasts a sleek, stainless steel design on the exterior with three 7,000-BTU burners&emdash;two in the front and one back burner. The burner tops and the oven interior are coated with porcelain enamel found in conventional home ovens, allowing for a pretty look, good heat distribution, and an easy clean up. The Seaward manual states that the porcelain is not extremely delicate but that it is glass and must be treated as glass. The two-year warranty clearly excludes it. Sharp blows can cause the enamel to chip or crack. According to the owners manual, foods with acids&emdash;vinegar, lemon juice, tomatoes, and milk&emdash;can also dull the finish.

Stovetop burners are topped with two-piece porcelain caps. These caps distribute heat well and are easy to clean as they lift right off of the burners. The tradeoff is having another loose part that can rattle or get loose in a knockdown or rollover (when loose stove parts are the least of your worries).

The Seaward is the only stove in the test that boasts deep, wide, individual spill pans around each burner. There is a minimal lip around the stovetop, though.

The pot holders can be arranged to reach either front burner but not the back burner. Youll want to put a burr in the knobs threads so that the knob wont twist all of the way off.

The Seaward has a convenient 12-volt piezo-electric lighting system; no lighter is needed to fire up the stove burners or the oven pilot. A 4-foot cord with AC/DC transformer can be plugged into an AC outlet, or the cord can be wired directly into the ships 12-volt system.

The Seawards thermostat system uses a pilot light. This remains lit when baking, while the burners turn off and on as needed to control oven temperature. The stove and oven control knobs are easy to turn and clearly marked, but they do pull off easily.

Porcelain coating on the oven interior makes for a nice looking, easy-to-clean surface. A heat distribution plate at the bottom of the oven is attached via two screws. The oven has a thermostat to control temperature, but there is no thermometer. The oven light is a nice feature not found in the other stoves. The brushed stainless oven door is spring-loaded, nicely balanced, and needs 6 pounds of pull to open. There is no way to lock the door closed.

The oven heats up quickly, but it was difficult to control the temperatures. Our Fluke thermocouple showed oven temperatures rise quickly, then slow down but continue to rise at a slower speed; they don’t level off. Our test pizza cooked too quickly on the bottom, browning the crust before the cheese cooked on top. The brownies fared better and were about the same quality as those cooked in the Force 10. Both pizza and brownies were better than those cooked in the Origo and the Tasco.

The Seaward Princess oven wont hold up to abuse that the Force 10 will, but it is easy to clean and performed well in the boiling and baking tests. A very close second, and at nearly $250 less than the Force 10, we give it the Budget Buy.

Tasco 755 LP

The Tasco has two 6,000-BTU front burners and a larger, 10,000-BTU back burner. The burners are topped with attached porcelain caps that wont lift or fall off and are easy to clean. The stovetop has a small lip all around to contain spills. The grate lifts up for easy cleaning but does not detach.

The burners and oven are easy to light with Tascos piezo-electric lighting, powered by a 9-volt battery. The knobs on the test stove came off easily, and one lost its glued-on label that showed what direction to turn the knob for “high flame” or a “low flame.” Without the label, the cook must watch and listen for the flame to decide whether the burner needs adjusting.

The oven door is secured by a lock, and two hands are required to open it&emdash;one to release the lock and one to open the door. The door is spring loaded with an automatic lock that engages when the oven door shuts. The Tasco is the only model in our test that has both a thermometer and a thermostat, but its also the only model without a glass door. The thermometer has both Celcius and Fahrenheit readings.

The oven door handle is plastic coated, allowing the cook to open the oven while its in use without donning a glove. The oven interior is polished to a mirror finish and cleans up easily. The locking shelf has two mounting options.

The Tasco, in repeated boil tests, boiled faster than the others, with an average of about 4 minutes. The water temperature increased quickly, compared to the other two propane stoves. Although the stovetop temperatures and the oven temperatures shot up quickly, the brownies took longer to cook in the Tasco, and it was harder to adjust the interior oven to the called-for pre-heat temperature. The oven didnt seem to self-adjust (as measured by our Fluke thermocouple), so we tried feathering the dial up and down to try to get the stove to stick to the right temperature. The oven does have a temperature knob and a thermometer, so you can monitor and adjust the temperatures.

The Tasco-cooked pizza didnt fare well, with partially browned, partially soggy crust and under-cooked cheese with temperatures set at 425 F. The brownies werent cooked as evenly as those baked in the Force 10 and the Seaward. The outside edges were slightly overcooked while the brownie center still gooey.

The Tasco is a well-made stove with excellent seagoing features like attached burner caps, high sea rails, and a large oven. Overall, however, it was not up to par with the Force 10 and Seaward Princess.

All four stoves are well constructed and meet safety standards, and all would fit the bill for a weekend cruise or a day sail.

For the serious cruiser, both the Force 10 and the Seaward Princess are built to last and can cook up storm&emdash;and cook through one. The irony is that the best feature for each is also its drawback feature: The Force 10s unique fold-away door opens easily when bumped, and the Seawards porcelain finish offers excellent heat distribution, looks great, and cleans easily, but it can be chipped by hard use.

The Force 10 gets the edge by a whisker for Best Choice honors, while the Seaward is the Budget Buy.

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• Yachting World
• Digital Edition

Induction cookers on yachts: Why it’s finally feasible to ditch the gas

• November 25, 2020

Advances in electrical technology mean sailors no longer have to rely on gas for making hot meals and drinks. Rupert Holmes reports on the latest generation of induction cookers

With the advances in induction cooking technology, cooking with gas could become a thing of the past

For most of us, cooking with gas has been so much the norm both ashore and afloat that it’s easy to forget the march of yachting technology has the potential to offer better alternatives. Induction hobs have yet to be routinely adopted in the sailing world, but that looks set to change.

Ten years ago the idea of using electricity to cook on any serious cruising yacht would have been a non-starter. However, much has changed in the last decade, particularly the myriad of efficient and affordable ways to deliver large amounts of battery charge, even when cruising in remote locations, and the growing feasibility of fitting large lithium ion battery banks .

Equally, induction hobs have much to recommend them on a yacht. Energy transfer is extremely efficient, which means only the pan and your food is heated, whereas a gas stove heats air, which makes the interior of a boat even warmer in hot climates. At the other end of the spectrum, burning gas releases water vapour, which adds to condensation in cold climates.

Kenyon induction plates

In addition, finding gas can be a problem for longer distance cruisers, who may need to ship a variety of bottles and adaptors to suit those used in differing territories. But if you can generate and store sufficient electrical power to run an induction hob, it’s possible to be entirely self-sufficient in fuel for cooking over extended periods. Induction hobs are also easier to clean and the safety implications of burning gas in an enclosed space are eliminated.

Marine galley specialist GN Espace has waited a long time for the market and onboard infrastructure to be right to introduce an all-electric induction cooker. “Back when we started in 2008 we designed our cookers so that we could produce an electric version when the time was right,” director Ralph Olingschlaeger tells me.

“The market wasn’t there until things started to change a couple of years ago. Since then we’ve seen a rapid trend towards more onboard electrical capacity through the growth of lithium batteries and increased means to generate large amounts of power.”

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Products for the times

Olingschlaeger says there are still limitations in size and power consumption, but there are enough boats with sufficient battery and generating capacity in the 45-65ft segment for GN Espace to launch a product into this market. The electric version of the OceanChef is a feature-rich cooker that marries an induction hob to a multifunction electric fan oven with grill and a defrost function. It’s a 50cm wide product that can be fitted as a drop-in replacement for many marine cookers.

A power management system limits maximum energy draw to under 3kW, which means the unit can be used with inexpensive standard inverter technology. Nevertheless, it’s a sophisticated product, with a power-boost function enabling 2.5kW to be delivered to a single hob to get a pot boiling quickly. An algorithm is used to learn the heat settings needed to heat a pot from cold to boiling and then automatically reduce heat settings for simmering. There are also ‘bridge zones’ that allow a giant pot to straddle two induction zones.

What were the biggest challenges in creating the device? “Induction cooking is a mature technology that’s driven by the domestic market and its standard sizes,” says Olingschlaeger. The problem is that won’t work on a boat, where cookers even on relatively large craft are smaller than their domestic equivalents. As a result, he says development was an involved process that required a lot of lobbying to get components of an appropriate size and quality.

The OceanChef is thought to be the first gimballing electric cooker with induction hobs designed for the marine market

The first electric OceanChef was fitted to an Arcona 465Z in September. The company has also been in ‘very encouraging’ talks with a number of other builders of quality yachts. Looking ahead, Olingschlaeger says they also plan to develop a smaller model with fewer features at a lower price point.

As far as we know GN Espace is the first company to produce a properly marinised and gimballed induction cooker, but it’s certainly not the only one looking at this market. Dometic announced its Induction Cooktop aimed at the RV market back in 2016 and we’re told now has a product for the marine market in development.

Similarly American company Kenyon offers a number of two- and four-ring induction hobs aimed at various guises of outdoor cooking. Some of these have an optional silicone mat that helps keep pots in place. However, like Dometic, the firm has yet to introduce a gimballed option.

Prices for the OceanChef electric gimballed induction cooker start at £4,794, the non-gimballed alternative costs £1,295, and a built-in multifunction electric marine oven will set you back £2,895.

IKEA’s portable induction hob

Other induction cooking options

If you’re not ready yet to make the step up to lithium ion batteries and a full induction cooking system, but spend time on board connected to shorepower, a single zone portable induction hob is worth considering.

Members of the niche Marine Induction Cooking Facebook group are enthusiastic about these, with the unit simply sited on a worktop when in port. They can be surprisingly inexpensive – IKEA, for example, sells one for less than £40 (ex. delivery) [ed. It’s also available on Amazon for around £65 (inc. free delivery) ].

Beyond that, pressure cookers have long been de rigueur for cruising sailors as they markedly reduce cooking times, which minimises gas consumption and generation of unnecessary heat.

There’s also an increasing contingent with breadmakers on board. Of course, these are by no means essential – it’s possible to bake good bread on a stove top – but the convenience of a breadmaker is compelling. They are surprisingly frugal on power, using around 35Ah – a fraction of the daily electrical consumption of a typical yacht of more than 40ft – to bake a standard loaf.

Solar ovens, which gather heat from the sun to cook your food, are also worth considering. A key benefit for those venturing off the beaten track is the self-sufficiency element in that no fuel is used. They also add a layer of redundancy – you can still make warm food even if other systems have failed. On the downside, solar cookers are by necessity bulky and therefore take up valuable deck space.

First published in the November 2020 issue of Yachting World.

Practical Boat Owner

• Digital edition

Best boat cooker: 10 alternative options for gas-free cooking

• Rupert Holmes
• May 5, 2022

Rupert Holmes encourages a broad-minded approach when choosing the best boat cooker, considering options such as induction hobs and solar ovens.

Gas cookers used to be the standard choice on almost every boat, but there are good reasons why they are not necessarily the best boat cooker.

The dangers of fire or explosion are well documented, yet there are still plenty of older vessels without gas lockers that drain safely overboard .

Equally, most sources recommend changing flexible hoses every five years and regulators once a decade, but I suspect most are not.

Today there’s a wide choice of boat cookers to choose from, some of which are more economical than gas to run and easier to install.

Many other devices, from solar cookers to JetBoils, can aid preparing great food on board.

10 of the best alternative boat cookers

Alcohol stoves

Like Marmite, lots of people love them, but there are also plenty of detractors. A key drawback used to be the odours caused by the additives that give methylated spirits its distinctive colour. Today, the easy availability of bioethanol means this is no longer a problem.

Alcohol hobs may not be as fast to boil water as a gas stove, but they are still pretty good. We use one on Zest that’s as good now as it was when the boat was new 30 years ago and have no inclination to go to the hassle of installing a gas system.

This makes spirit stoves an excellent easy option for older boats in which the entire gas system, potentially even including the gas locker, needs to be replaced.

Unfortunately, production of the long-running Origo brand stopped a few years ago. The German online chandlery Compass24 has reintroduced similar products – the single burner Alcohol Pan 1500 (pictured above) and twin burner Spirit Cooker 3000 (which is also available via Amazon ) – but there doesn’t appear to be a gimbal set or pan clamps designed specifically for these models.

Pure alcohol is a flammable liquid, so carrying it on board demands appropriate care, but it’s soluble in water and solutions under 20% (around the strength of fortified wine) aren’t considered hazardous. A bucket or two of sea water will therefore render a large quantity innocuous.

Buy the Alcohol Pan 1500 on Compass24.com

Buy the Spirit Cooker 3000 on Compass24.com

Buy the Spirit Cooker 3000 on Amazon

Note: We may earn a commission when you buy through links on our site, at no extra cost to you. This doesn’t affect our editorial independence.

Diesel stoves.

It’s perhaps telling that yacht surveyor Ben Sutcliffe-Davies uses a diesel stove on his boat in preference to a gas cooker.

In addition to the safety aspect, the fuel is far cheaper and very easy to source. As a result, some of the extra up-front costs can be recouped over time.

The most common by far are the Wallas 85 series hob (pictured above) and 87 series cooker and oven. These don’t use a naked flame and fumes are directed out of the boat, though electrical power is needed at start up.

Buy the Wallas 85DP hob on kuranda.co.uk

Buy the Wallas 87D hob and oven on kuranda.co.uk

Induction hobs

The advantages of induction hobs over using a gas cooker are that burning gas creates water, which can add to condensation in winter.

In hot weather the direct heat transfer of an induction hob means the cabin is not heated as much as when using a gas ring.

Increasingly common on yachts with big battery banks and large arrays of boat solar panels , the power draw means they’re unlikely to suit most of us, unless connected to shore power, when a low-cost portable unit, like IKEA’s Tillreda (pictured above), can be used.

Buy the Tillreda portable induction hob from Ikea

Buy the Tillreda portable induction hob from Amazon

Buy the Espace OceanChef induction hob from gn-espace.com

Slow cooking

Slow cookers, the best known of which are Crock-Pots, also fall into a category of devices that need far more electric power than the average boat could possibly deliver.

While one could be used on shore power, their physical size means many smaller boats won’t realistically have space to stow one for occasional use.

However, there are a couple of alternatives that cook food in a similar way, without needing on-going power.

One option is a top-quality vacuum flask, such as the Thermos Stainless King Food Flask, which is rated to keep food warm for up to 14 hours.

Everything needs to be piping hot to start with, the flask needs to be pre-heated with hot water and it needs to be exactly the right size for the quantity of food you want to cook.

The flask will then keep the food sufficiently hot to continue cooking food in much the same manner as with a slow cooker.

Another option is the Wonderbag (pictured above) – a pot within a well insulated bag that will keep contents warm enough to continue cooking for several hours.

Buy the 710ml Thermos Stainless King Food Flask from Amazon

Buy the Wonderbag slow cooker from wonderbagworld.com

Solar cookers

Another power-free variation on the theme of slowing cooking food over several hours, solar cookers focus heat from the sun onto the cooking area and are reported to have potential to work well, especially when preparing lunch, rather than an evening meal when the sun is lower in the sky.

GoSun’s Sport Marine (pictured above) is a folding model that encases the food in a cylinder in the focal plane of the cooker to prevent it being cooled by wind.

At the other end of the scale, the concept is so simple you can make a basic solar cooker yourself.

Buy the GoSun Sport Marine solar cooker from gosun.co

Tefal 6L pressure cooker

Long a favourite of the budget constrained part of the liveaboard cruising community, pressure cookers work faster than a conventional saucepan, and require little heat input for simmering, saving both time and fuel.

This is marked when preparing dried goods such as chick peas, beans and lentils. They also produce far less steam than conventional cooking, which helps keep condensation at bay in cool or damp weather.

Buy it now from argos.co.uk

Buy it now from Amazon

Kelly Kettle hobo stove

The Kelly Kettle (pictured above) has many advocates and in many ways is the ultimate survivalist’s tool. It heats water in a chamber around the circumference of the device using twigs as fuel in the central void.

It’s a very neat idea, but it has a couple of drawbacks for use as a boat cooker – they cannot be used below decks and keeping sufficient fuel dry may be a challenge on smaller vessels.

Buy it now on Amazon

JetBoil flash stove

A much better option for water heating is the JetBoil, which is among the best designed of all cooking appliances.

The outside is insulated with a neoprene layer, which minimises heat loss, while the gas flame is focussed efficiently on the base of the container.

It will therefore boil water in an amazingly short period of time, using a tiny amount of gas. They are widely used as boat cookers in the offshore racing community, while for cruisers they provide a quick and easy source of hot or boiling water.

PBO reader Chris Comerie adds: “As an active rock climber/mountaineer for most of my life, this is a stove that I am very familiar with, have used regularly and can vouch for its efficiency. “I also have one installed in my small yacht, I mainly sail single-handed and find that this is a quick safe way of boiling water when you’re short-handed. “I have a self-built François Vivier-designed Beniguet and have installed a Jetboil mounted in a quality built stainless steel gimbal supplied by Safire Associates . “Notwithstanding that it’s a relatively expensive piece of kit, it’s a great product of which I could recommend, particularly if space is at a premium.”

Buy it now on eBay

Buy it now on Decathlon

Buy it now on gooutdoors.co.uk

Cobb Premier Charcoal Barbecue Grill

Barbecues are a long-standing boat cooker favourite, allowing convivial cooking on deck in fine weather, when using the galley stove can make the cabin uncomfortably hot.

If possible, choose a model that can be both rail-mounted and taken ashore to use on a suitable beach.

Portable barbecues are ideal for use at anchor or on a swinging mooring, though not in the confines of a typical marina berth.

One of the most popular ranges is by Cobb, which has a flexible design that can be used for grilling, baking, frying, boiling and smoking.

Buy it now from Lakeland.co.uk

Omnia stove-top oven

Portable stove-top ovens, with a central void that allows heat from a hob to dissipate evenly, have been around for a long time.

They have many fans who use them for baking bread , pies and cakes, or cooking anything from fish to lasagne.

The Omnia is a classic example based on a 1940s design. It is 25cm (10in) in diameter, 15cm (6in) high and is lightweight, making it easy to stow.

Didn’t find what you’re looking for? Head to Amazon’s dedicated boating page for more marine products.

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Let’s Get Cooking: Marine Stoves for a Gourmet Galley

Imagine the scent of bacon, eggs and freshly-brewed coffee wafting through the boat in the morning. When it comes to cooking onboard, most boaters are content to use a good old portable grill. But what do you do when you crave more than hot dogs, burgers and the occasional BBQ chicken? 

If you liveaboard or plan to be on your boat for an extended time, you'll probably want to save a little money and calories by preparing some of your own meals. Dining out while traveling, especially by boat, is wonderful. But sometimes it's nice to just stay put.

If your boat's big enough for a galley (kitchen in boat talk), then you'll wanna brush up on marine stove knowledge. Regardless of how big the galley is, you can find a marine stove to fit your needs for sautéing, baking or just boiling a pot of water.

A wide range (pun intended) of marine stoves are available on the market. Depending on your boat galley's available space, you can find stoves with just a cooktop or with an oven.

Whether you're replacing a current stove or searching for one to add to your home on the water, scroll on down to discover safe and efficient marine stoves for your trawler , cabin cruiser, sailboat or canal boat .

What Makes a Marine Stove Different From a Regular Stove?

• Compact in size: One noticeable difference in marine stoves are their size. Boat galleys are not as spacious as the kitchen in your house, so the stove (as well as other appliances) needs to fit into tighter spaces.
• Gimbaled: Since boats are nearly always moving, a marine stove must pivot to stay level. This is called gimbaled. The stove has two pivot points that allow it to swing, which keeps pots or pans from sliding off onto the floor. Typically, sailboats have gimbaled stoves. Powerboats usually don't have gimbaled stoves, as they tend to stay steadier than sailboats.
• Pot restraints: Metal brackets or clamps go around the pot to hold it in place.
• Securely latched doors: Doors are kept shut by secure restraints so they don't just fall open on their own.
• Stainless steel: Marine stoves are usually made from non-corrosive materials such as stainless steel , making them less susceptible to rust.

Considerations for Cooking on Board a Boat

Cooking on board, like other actions on a boat, requires new approaches to everyday kitchen practices. First and foremost, keep those knives in a drawer.

• Eliminate glass  - This one doesn't need an explanation. And don't worry, you don't need to stick with Solo cups and paper plates. A variety of brands make quality acrylic and non-shattering dishes and drinkware. Tervis (check prices on Amazon) is one of my favorites.
• Purchase non-slip products  - Non-slip is your new best friend. This goes for cutting boards, knives, dishes and anything imaginable.
• Allow ventilation  - Your boat galley's confined space is going to produce extra heat. Open a window or leave the hatch open for a nice breeze.
• Condense food and storage  - Your boat galley's limited space also means you'll need to put on your creative thinking cap when it comes to food and accessory storage . 
• Combine Cleaning products -   The same Better Boat scuff erasers you use on the rest of the boat can be used to remove stains, drips and such from your marine stove. Simply wet, squeeze and wipe. For tough stains, accidental boil-overs and rust buildup, stainless steel scrubbers work wonders on pots and pans. Even 100% biodegradable  boat soap can be used for dishwashing chores along with a microfiber cloth . 

Check Price on Amazon  - Better Boat's boat erasers have a textured surface and a reinforced core for extra durability to remove shoe scuffs, dirt and stains on upholstery , consoles and walls.

Types of Marine Stove Fuels

I was surprised to discover just how many marine stoves are available. The main differing factor is the type of fuel they use. Combustible fuel, as well as electricity, are two energy sources that provide power for marine stoves.

Alcohol marine stoves, which heat by way of pressurized tanks or non-pressurized burners, come in a wide variety of makes and models.

Alcohol marine stoves are a safe choice. If there's a fire, it can be extinguished with water.

On the downside, alcohol lacks in providing a high level of heat, which puts it on the less efficient side. It's also expensive and gives off an unpleasant odor.

Diesel marine stoves are mainly used in commercial boats. Diesel burns very hot and is cheaper than alcohol. However, on the negative side, it can leave soot when burning and puts off a terrible odor.

Without an open flame, electric stoves are the safest choice out there. Unfortunately, they're also the most expensive because they require a large amount of electricity from generators or marina shore power. But if your boat has an AC genset, you're good to go with an electric marine stove.

Propane, also known as Liquid Petroleum Gas, has become the fuel of choice for many marine stoves. It has a high heat factor, lights quickly and has no offensive odor.

The major safety factor with propane is that it can ignite and cause an explosion. However, safety features like a propane fume detector (check price on Amazon)  should be put in place to alleviate this worry.

The Best Marine Stoves

Let's discuss the different brands and features of marine stoves. Depending on the size of the galley, you can keep it simple or go full-on gourmet if you so choose.

Force 10 has made marine stoves for more than 30 years. They make gimballed, built-in and cooktop marine stoves. Two, three, four and five-burner versions are available in gas or electric models.

Features include stainless steel construction, ceramic glass cooktops, thermocouple protection on burners, removable top grates and slide-away oven doors.

Dometic Origo

Along with cooktops and stoves, Dometic Origo (check prices on Amazon) makes a variety of marine stove accessories such as pot holders, flame spreaders and stove gimbals.

Pressure-free gourmet stoves feature spacious ovens, adjustable oven racks, roasting pans, gimbals and two burners. You can enjoy that Thanksgiving turkey or Christmas ham on the water. Two and one-burner stove tops are also available.

Seaward by Whale Marine

If you're searching for a cooktop, Seaward offers great choices. They make three-burner and two-burner cook tops (check price on Amazon) with marine-grade steel housings and aluminum top burners.

Thermocouple valves shut off if the burners are extinguished. The cooktop heats quickly and the smooth glass wipes clean.

Dickinson Marine Two-Burner Cooktop

This Dickinson Marine two-burner drop-in propane cook top (check price on Amazon)  is quite an efficient stove with a powerful "Triple style" 11,000 and a 7,000 BTU burner. The cooktop is also a breeze to install and includes under-counter brackets.

Avanti GR2013CSS Gas Range

For a boat with not much galley space, this Avanti 20-inch wide freestanding gas range marine stove (check price on Amazon) is the perfect option.

It might not be ideal for monohull sailboats that tend to sway, as it lacks gimbals (although you could install your own), but it could work for a trawler or more stable catamaran.

It also offers automatic electronic ignition and a glass oven door with a light to check on meals.

What to Cook With Your Marine Stove

They say every meal tastes better on a boat. I would tend to agree. With all this talk of stoves, ovens and cook tops, I'm getting hungry. 

Put that new marine stove to good use and collect a few cookbooks (all available on Amazon):

• The Boat Galley Cookbook: 800 Recipes and Essential Tips for Cooking Aboard
• The Boat Cookbook: Real Food for Hungry Sailors
• Boat Food: The Cookbook for Boaters
• The One Pan Galley Gourmet: Simple Cooking on Boats
• Margaritaville: The Cookbook: Relaxed Recipes for a Taste of Paradise Technically, this one is not geared toward boat cooking, but I can't combine boating and cooking without thinking of Margaritaville. It goes against all I hold near and dear to my tropical heart.

• choosing a selection results in a full page refresh

Yachting Monthly

• Digital edition

6 of the best: portable boat BBQ

• Duncan Kent
• May 26, 2022

You can’t beat a good barbecue at the end of a sunny day’s sail, but which is the best boat BBQ for your yacht? Duncan Kent takes a look at the options

On a hot day, cooking outside is much better idea than adding further heat below by using the galley cooker. Many a rail-mounted boat bbq exist from the simple square tray that can hold a disposable BBQ pack to a full-blown, LPG fuelled grill with lid and storage cover.

The foremost features to look out for when choosing a boat BBQ are the quality and thickness of the metal, the robustness of the rail fixing (they can be pretty heavy when fully loaded), whether it has a decent lid with hinges or a retaining strap to stop it falling overboard, and if it’s big enough to cook for your usual number of crew.

The other important difference is the fuel, which is primarily charcoal or LPG. The former gives a nicer, more ‘barbecuey’ taste to the food, whilst the latter is quick to start and stop and doesn’t create hot ashes to blow around the cockpit.

There is another option for those keen to enhance their green credentials and that’s a solar cooker. Of course, they’re fine if you’re cruising in sunny climes, but not a great deal of use in the northern hemisphere beyond, maybe, July or August.

Best charcoal boat BBQ

Asado instant BBQ

This is a simple stainless-steel tray designed to accept the standard size disposable charcoal barbecue package readily available on a wide range of outlets, supermarkets, garages etc.

It has an attachment for a standard 25mm/1in pushpit rail, which can remain fixed to the rail even when the tray has been detached for stowing. To reattach the tray, you simply slot it back onto the bracket and for another £20 you can purchase a lid as well, which is ideal for particularly gusty days.

The main advantage of this super-simple device is you don’t need to clean the grill, although it’s not as environmentally friendly to have to bin the container every time.

Buy it now from Force 4

Note: We may earn a commission when you buy through links on our site, at no extra cost to you. This doesn’t affect our editorial independence.

Cobb Premier

The Cobb is the elite of charcoal BBQs and has the advantage of being totally portable (carry bag supplied) and extremely versatile. It not only cooks like a conventional BBQ, but it can roast, bake and smoke too. It is safe to use on any surface as it has legs and an insulated surround guard, which remain cool. It is also very cheap to run, requiring just a few charcoal briquettes to cook for up to three hours.

One of the many benefits of the Cobb is its ability to drain any fat or oil off before it hits the fuel, so you get none of the usual flamethrower effects when sausage fat hits red hot charcoal. You also don’t get ultra-charred food from it being too close to the coals.

A moat also allows you to slow cook vegetables or infuse the food with smoky flavours and the tightly fitting lid keep the flavour in and gusty winds out.

Buy it now from Amazon

Kuuma Stow N Go

Made from corrosion-resistant stainless-steel, the Stow N’ Go charcoal BBQ grill is supplied with a quick-release 1in/25mm rail mount fixing, although it also has fold-out legs should you want to take it to the beach at any time.

Features include a grease drip tray, latching lid and a rugged, stay-cool handle. A lid liner also helps protect the outer lid from heat discoloration.

A smart canvas cover with carrying handle is available as an option.

Best gas boat BBQ

Magma Marine Kettle 3

Equipped with a new, reliable electronic ignition system that runs on a single AAA alkaline battery, the new Magma Kettle 3 sports a highly polished marine-grade (18-9) stainless-steel exterior plus a heavy-duty safety inner shell that keeps the outside of the grill cool and protects against discolouration. It also has balanced, hinged lid that won’t slam shut when the boat rolls.

This model is designed to either take 450g LPG canisters directly, or it can be connected to the boat’s on-board LPG system. With the former, a swivel control valve/regulator allows quick and safe cartridge changes.

The Magma’s patented radiant plate and dome arrangement allows it to function as a grill, cooker or oven, as well as a barbecue.

Magma ChefsMate

For larger boats and crews, the ChefsMate is fabricated from good quality stainless-steel and not is not only an excellent BBQ but is also an attractive addition to your stern rail. Although a rail mount bracket isn’t included (one is available for around £100), its fold-away legs allow it to be taken ashore for beach picnics.

It uses standard, disposable, Camping Gaz (CV470 or CV270) gas canisters or will easily adapt to a boat’s existing onboard gas supply.

The ChefsMate cooks quickly and evenly, while its inner safety shell funnels grease into a front-access tray. This reduces flare-ups and heat discolouration of the smart, 18-9-grade mirror polished stainless-steel enclosure.

The entire unit disassembles quickly and easily to facilitate regular cleaning.

YYOBK solar cooker

Although they can take a while to get up to full cooking temperature, solar ovens are a fantastic way to cook outside the boat on sunny days. They require no expensive and wasteful gas cannisters, nor do they rely on dusty, smelly charcoal to fuel them.

You simply load your meat and veg into the stainless-steel tube in the centre and slide it into position. The large, parabolic solar mirrors then reflect the sun’s rays onto the central cooking cylinder and ‘hey presto’, tasty, unburnt supper!

I’ve yet to see one come with a rail-mount bracket but I’m sure one could be adapted or fabricated quite easily.

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Cookers & Hobs

Whether you’re in gentle waters or out at sea, cook up a feast with our handpicked range of boat cookers. Depending on the size of your galley, choose from our all-in-one  cookers for boats  or from our compact, separate  hobs and grills . And for the best of outdoors cooking, snap up a  boat BBQ  and enjoy!

Showing 1–36 of 44 results

Tasman 4500 Hob and Grill

Neptune 4500 Cooker

Voyager 4500 Cooker, Hob and Grill

Asado Boat BBQ With Lid

Eno Gascogne Allure 2 Burner Hob and Oven

Eno Grand 2 Burner Hob, Oven and Grill.

Eno Grand 3 Burner Hob and Oven

Dometic Starlight Cooker with 2 Burner Hob

Magma Catalina Classic Gas Grill

Aqua Chef V4520 2 Burner Hob and Oven

Magma Newport Infrared Gas Grill

Kuuma Stow N’ Go 160 Gas Grill BBQ

Cobblestone for Cobb (Pack of 6)

Magma Chefsmate Gas Grill

Gimbals & Pan Clamps for Tasman 4500

Kuuma Stow N’ Go 125 Gas Grill BBQ

Magma 7-Piece Cookware Set

Cobb Premier AIR BBQ Cooker and Bag

Magma Rectangular Grill Cover 12 x 18″

Magma Rectangular Grill Cover 9 x 18″

Magma Marine Grill Cover

Magma Rail Bracket 25mm

Neptune Cooker Gimbals

Jetflame Lighters

ARC Stove / BBQ Lighter Rechargeable

Talamex Alcohol Fuel 96% 1 Litre

Ocean Safety SUR0100 Waterproof Matches

Eno Origin 2 Burner Hob and Oven

Magma Gas BBQ

Eno 2 Burner Gas Stove with Gimbals

Eno Gascogne Allure 2 Burner Hob, Oven and Grill

Magma Control Valve

Eno Gascogne Allure 3 Burner Hob and Oven

Magma Kettle Gas Grill BBQ Party Size

Magma Catalina Infrared Gas Grill

Eno Gascogne Allure 3 Burner Hob, Oven and Grill

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How to Cook on a Sailboat

Last Updated by

Elizabeth O'Malley

June 15, 2022

Think that it's hard to learn how to cook on a boat? Think again! Learning the ins and outs of cooking on a boat is easy. The hard part? Actually doing it!

In this article, we’re going to share a boatload of things to keep in mind if you want  to know how to cook on a boat. Planning and provisioning!  Storing and set-up! We’ve got it covered. After that, it’ll be up to you to put this knowledge into play while underway!

We will begin by providing an overview of what items and arrangements make a galley as food-friendly as possible. You’ll learn a variety of things about the variety of provisions you’ll want to consider stocking – and then, because of highly limited galley space, we’ll cover where you’ll be stowing what you’re stocking.

Finally, because clearly a good menu is the end goal, we’ll share some tidbits for great meals, appetizers, and beverages that we’ve been known to whip up while aboard our boat or when cruising with friends.

Table of contents

Organizing the Galley

Setting up your cooking space is a balance between highly logical, organized thinking and outside-the-box creativity. If you’re a person who likes putting puzzles together, then getting your galley in order may be something you really enjoy. If you’re a bit of an organizational control-freak, you may need to take a deep breath to realize that, on a boat, sometimes the best place to put the sweet potatoes is in a bin right next to the bin of navigation charts. You’ll do best if you can just go with the flow when it comes time to set up your galley.

Stove and Oven Considerations on a Boat

The heating and cooking appliances that you’ll be using on a boat will include a stove top, usually with several burners, and possibly an oven. These are typically propane-fueled but butane and electric are available too. The sophistication and complexity of your heating/warming set up is going to vary based on two primary considerations – where you plan on going in your boat and how many people you’ll be feeding on a regular basis. Smaller boats unsurprisingly have spartan galleys, but these cozier setups can suffice for the inventive day sailor or weekend cruiser. Bigger boats naturally will boast more robust burner and stove options.

Your stove will be gimbaled – meaning that the stove is able to remain independent from the movements of the vessel. This means that the surface remains (mostly) level, so the likelihood of spills and crashed pots and pans is greatly reduced (reduced, clearly not eliminated). Certainly the stove top should have a safety rail that can catch slip-sliding pots and pans (pot clamps are also available for this purpose.)  To catch slip-sliding chefs, a lot of boaters will implement the use of a galley strap.

Galley straps definitely receive mixed reviews. There are a lot of opinions about the type and application of a galley strap. We are definitely pro-galley straps. Probably the most important consideration of a galley strap is how the strap is configured within the galley – and, as galleys can vary in shapes and sizes, there are myriad ways to construct your galley strap arrangement. The key is to keep the chef balanced and steady on a rocking boat while preparing meals and also give the chef mobility to dodge hot food that is at some point going to take a tumble. It’s not a matter of if there will be a cooking incident/accident on a boat, only a matter of when. Clearly we want to mitigate the risk and potential for damage and injury.

Marine Sinks, Faucets, and Pedal Pumps

Marine sinks come in a variety of styles and sizes – and, of course, price points. When feasible, we recommend using a double-sink and having two faucets. Very quickly on board, you’ll come to assign water a category – it’s going to be fresh water or sea water, potable or non-potable. And your galley setup is going to make use of different water sources in different ways. You’ll likely become fairly conditioned to cooking with fresh water and “cleaning” with non-potable water.

A great option on some boats, but something that does seem to surprise some folks, is the use of pressure cold and hot-water pumps and also foot pumps. These are featured in both heads and galley. Foot pumps enable hands-free preparation so you can control tightly limited or totally gushing waterflow merely by the flexing of your foot. The harder you pump, therfo more vigorously the water flows, and a gentle tap of the foot results in a dribble of water, maybe to rinse some dirt off of freshly foraged herbs.

The sea water faucet and foot pump combo is what we use for handwashing and dish cleaning. We thoroughly wash with sea water and then, at the very end, give our hands or dishes a quik blast of a freshwater rinse. This is a terrifically good way to maintain our freshwater supply. Depending on the water quality of where you happen to be, you can also use sea water for cooking. On board, we do a pretty consistent rotation of serving boiled, poached, and steamed entrees, and in their preparation we almost always use sea water. (Cooking with sea water is great considering that it comes with its own salt. Please pass the pepper! Hold the salt!)

Refrigeration Considerations on a Boat

Possibly one of the biggest adaptations people make when learning about and implementing cooking on a boat is how to approach refrigeration. Refrigerators of any size require quite a bit of energy to keep them at a cool temperature – and, just as with our water supply, energy sources and funds are a constant consideration underway. The hotter it is outside and inside the boat, the harder it is for a refrigerator to work to stay cool. Before burning through all your power, we suggest rethinking your cold-loving priorities.

When it comes time for provisioning, making food selections based on refrigeration requirements forcefully enters into the decision-making process. “How often will I use this?  How much space will this take up in our mini-frig?  What am I going to have to sacrifice if I get this?  Something else has to go, but what?”  Yes, chilling on a boat requires an almost endless stream of choices: Do you want cold cuts or cold beer? Do we eat last night’s fish dinner leftovers for breakfast --  in order to free up refrigerator space for the clams that we’re going to harvest before lunch?

Having adequate refrigeration on a boat certainly makes it possible to have a more enhanced boating experience – who doesn’t like fresh food and cold drinks? With the variety of boat refrigerator options and features – a portable vs built-in refrigerator, compatibility with power source, a door opening or a drawer opening, freezer or no freezer – you’ll need to consider both the physical design/configuration of your boat and your personal food/beverage choices. What’s more important to you – ice cubes or ice cream?  Fresh milk or fresh lettuce?  Overall capacity and the separate distribution of square footage for refrigeration needs vs freezer needs will play into your decision about chilling on your boat.

Stocking the Boat – Pantry Provisions

Before you head off to the grocery store and then back to the boat, we recommend some very careful, strategic menu planning be undertaken. Make a list of your favorite food items and gather up those recipes -- with particular attention paid to ingredients. Look for a pattern of consistent ingredients showing up in multiple recipes. We do a lot of Thai food cooking – and so, no surprise, our pantry usually has four to six cans of coconut milk in it at all times. Having ingredients that can do double duty makes for a savvy galley chef. A splash of leftover coconut milk in coffee?  Yep, it has become a family favorite!

With your list of all ingredients itemized, you’ll want to categorize them into long shelf-life pantry staples versus short shelf-life fresh foods. Our consumption of pasta, rice, beans, quinoa, and couscous skyrockets when we are on board. These are hardy, dried  goods that travel well, especially when kept in sealed containers that keep the bugs out. (Same goes for flour, sugar, cornmeal – gotta keep out those pesky mealworms!)  Other items that will last a while (and conveniently enough are also good energy-boosting pick-me-up snacks) include: granola, nuts of all varieties, and dried fruit. Potato chips and pretzels take up a lot of space, so as much as we enjoy them, it’s rare that you’ll find them on board with us.

Other long shelf-life provisions that we maintain include canned chicken (not tuna so much as it’s hard to eat canned tuna when you so often have access to really fresh fish), soup – and there are so many good canned soup options nowadays, and out-of-the-ordinary canned vegetables like beets!  One of our favorite “salads” on board requires only five simple space-friendly, long-life ingredients:  chopped or sliced beets (in a jar or can), crumbled goat cheese, chopped pistachios, and honey for drizzling on the top. It’s delicious – super easy to stow and prepare – and colorfully livens up the plate!

Fresh Meat Considerations on Board Your Boat

The real challenge of boat life provisioning, at least in our minds, is how to manage fresh meat and fresh produce. Candidly, it’s almost an oxymoron to say “fresh meat” on a boat. There are just so many considerations when it comes to ensuring that meat doesn't get bad – whether it’s transporting it from a market to the boat or keeping it cold once it is on board. Do not underestimate the hassle of transporting meat if you’re cruising in very warm climates. Getting to and from a market truly can take hours depending on where you are anchored and docked relative to the market’s location, and keeping meat cold in transit is pretty important (unless food poisoning is on your cruising bucket list).

Over the years, our handling of meat on board has resulted in some handling habits that range from removing fresh meat from all of its bulky packaging in order to save on refrigerator capacity to selecting vacuum-packed meats, from deboning meats (especially chicken breasts) prior to storing to using reduced quantities of meat in recipes. Our family-heirloom “spaghetti with meat sauce” recipe seems to have evolved to “spaghetti with red sauce garnished with meat crumbles” over the years. We’ve added more spices to liven up the sauce to offset the lack of meaty flavor lost from reducing the actual amount of meat in the recipe.

When I initially started cruising and was learning the best ways to cook on a boat, the thought of canned meat just did not do it for me. I kept thinking about a comedian I’d heard years ago, doing a routine about Spam. He went on and on about this wildly elusive animal that roamed through the forests and was hunted only on full-moon nights, the meat from this animal was painstakingly cured and then luxuriously packaged and presented in a silver-box. Spam!  Ugh!  Nowadays, my cooking repertoire has expanded to include canned meats of all varieties – shrimp, oysters, chicken, ham, corned beef, and beef hash. (Alas, I still just cannot do Spam!)  Canned meats stack and store nicely, and now you can often find varieties of meat available in pouches that are also space and stow-friendly.

Fresh Produce Considerations on Board Your Boat

Fresh produce, like fresh meat, has a whole slew of considerations and dos and don'ts. I’m hoping to save you some disappointment by providing a few suggestions as there is nothing like looking forward to a nice spinach salad with dinner only to find the spinach wet and slimy because it has been stored improperly. When provisioning fresh produce on a boat, several things to keep in mind:

• At the market, opt for hardy produce – cabbage, broccoli, cauliflower, potatoes, carrots. Do not buy anything that looks remotely bruised (bruising -- and then rot -- will occur exponentially faster on board a boat). Steer yourself away from delicate produce when possible.
• Buy under ripe produce -- bananas, pears, peaches, kiwis, tomatoes and avocados can be purchased in an unripe state and with different manners of handling can have a longer shelf-life to a ripened status.
• Get rid of any plastic bags containing the produce – yes, even if purchased in plastic netting or the perforated plastic bags, you don’t want to keep the produce in it back on the boat
• Wash your produce before stowing it – with a 3:1 ratio of water to vinegar. Also be sure to thoroughly dry the produce before stowing. We have recently acquired several differently-sized mesh bags that we use to dry our produce in after washing it. The bags can be hung around the cabin until the produce is thoroughly dry. (Hang the bags freely in spots where they won’t swing and bump into anything because bumping equals bruising and bruising equals spoiling and spoiling is no bueno).
• Fresh produce typically does best in dry, dark, cool spots (assuming you don’t use up precious refrigerated space to store it). The driest, darkest, coolest spot just might not be in the near vicinity of the galley. An occasionally overlooked location for storage is the bilge – as long as it is dry!  The bilge is also a great place to store wine if the bottles are wrapped with newspaper or cloth to keep them from banging around into each other.

With some planning and regular attention, you should be able to have a good supply of fresh fruits and veggies for a week (or two…) at a time. With a lot of planning and extreme attention, you can definitely achieve fresh produce for up to a month.

Whether you’re going to be taking your daysailer out for an overnighter or you are getting ready to do a major cruise, the more thought and planning you put into your galley situation the better. Boat life is a good life and having good food and beverages on board can certainly take your good boat life up a notch or two to a great or excellent boating experience.

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Elizabeth has sailed Sunfish, Catalinas, Knarrs, and countless other boats. Forty years later, she finds herself back on the waters of Bogue Sound, where she lives and sails with her daughter, Morgan, and chocolate lab, Choco.

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Best downtown West Palm Beach restaurants to try during Palm Beach International Boat Show

Though there will be plenty of excellent drink and dining options at this year's Palm Beach International Boat Show, many great restaurants are literally a hop, skip and jump away in downtown West Palm Beach.

Whether you need to get fueled up before the event, refuel afterwards or just have a serious hankering for a particular dish from one of the many restaurants along the waterfront area or downtown, there are plenty to choose from.

If you need a classic breakfast, perfectly smoked and seasoned 'que, deliciously hip Southern fare, Italian cuisine, Mexican fare or a sweet treat, let one (or all, if you play it just right) of these seven West Palm Beach hot spots help you get your fix.

More: Time for a bigger boat? Check out what the Palm Beach International Boat Show has to offer

Opened in March 2023, this popular destination specializes in breakfast, brunch and lunch. Though they can and do occasionally put a playful spin on things, they are rock solid in getting you fueled up. With signature and build-your-own omelets that are made with five eggs and come standard with seasoned potatoes or cheesy grits AND pancakes you will be ready for anything. If you're looking to soothe that sweet tooth, consider the red velvet or banana nut bread french toast, Nutella crepes or strawberry cheese cakes.

Information: 218 Clematis St., West Palm Beach. eatyolk.com

More: Downtown West Palm Beach restaurant focused on breakfast, brunch, lunch with dash of fun

Tropical BBQ Market

Helmed by chef and pitmaster Rick Mace, this Olive Avenue eatery is a spinoff of his Tropical Smokehouse on Dixie Highway and has a menu packed with barbecue goodness. From handhelds to platters, if you love good 'que this is a spot worth checking out. With smoked Demkota brisket, mojo pulled pork, jerk turkey breast, spare ribs and even BBQ jackfruit there are platters to be built with two sides (don't miss the Jimmy Red cornbread!). If you need to grab and go, there are sandwiches like the brisket, egg and cheese sando or the chorizo, egg and cheese roti for breakfast or lunch options like the #13 which includes pork, chorizo and avocado or the #7 made with brisket, peppers and chimichurri.

Information: 206 Olive Ave., West Palm Beach. eattropical.com

More: Openings: New barbecue restaurant by acclaimed chef debuts in downtown West Palm Beach

Doubling down on their Southern identity, chef John "JT" Thomas focuses on using only the best ingredients from the best areas to create a "global take on traditional Southern cuisine." Got a favorite guilty pleasure food? Who doesn't. Dig into chicken and dumplings, fried green tomatoes, classic fried chicken and waffles, shrimp and grits with bacon, scallion and house hot sauce and much more. They are open for dinner Tuesday through Sunday and brunch on Saturday and Sunday.

Information: 105 S. Narcissus Ave., West Palm Beach. sub-culture.org/locations/sassafras

More: Sassafras doubles down on Southern food in downtown West Palm Beach

With a New York-style pizza that some New Yorkers describe as better than anything in the Big Apple, Hot Pie is a slam dunk for pizza lovers. Jokingly referring to West Palm Beach as "the sixth borough of New York," owner Johnny Ries makes their pizza with an 80-year-old dough recipe originally created by his grandmother, scratch-made sauce and fresh toppings. Those those pies are then cooked to thin and crispy perfection in their coal-fired oven. Ries said it's actually a gas/coal hybrid oven in which the gas gets it up to 450 and then the coal "turbo charges it another 400 degrees."

Information: 123 S. Olive Ave., West Palm Beach. hotpiepizza.com

More: Five favorite pizzas in Palm Beach County, from thin crust to deep-dish

Rivales Taqueria

Following a makeover and bringing in chef Guily Booth, owners Jimmy Rivas and brother/partner Alberto Valdiva have transformed the restaurant that was once known as JimmyChangas. Having competed on "Cutthroat Kitchen" and "Chef Wanted," Booth has helped to elevate the menu with new dishes such as their short rib in Mexican mole sauce and the El Pulpo taco which features slow-cooked octopus, sautéed jalapeño and onions and tomatillo salsa. Some other customers favorites include the short rib birria tacos, tortas and elote.

Information: 106 N. Olive Ave., West Palm Beach. rivalestaqueria.com

More: Popular Mexican restaurant gets new look, Food Network contestant chef in West Palm Beach

Elisabetta's Ristorante

Located on the West Palm Beach waterfront, this dinner and weekend brunch restaurant offers plenty of al fresco dining and a menu that is both fun and functional. Featuring homemade pastas, wood-fired entrees and pizzas, along with brunch items like eggs al forno over oven-roasted polenta and pandoro French toast, Elisabetta's has become a popular West Palm destination for good reason.

Information: 185 Banyan Blvd., West Palm Beach. elisabettas.com

More: Bucket list: 55 best must-try things to do, tourist attractions in Palm Beach County

Cookie Plug

With vibrant colors and creative flavors, this shop mixes street culture and art and delivers one the thickest, tastiest cookies anywhere. Thick and beautiful, their treats are "cookie on the outside, with part brownie/cake batter inside." There are full-size cookies known as "phatties" and bite-size versions known as "poppers." Flavors range from the firecracker, which is s'mores in cookie form; to the pixie junkie, their version of a sugar cookie; to the O.G, their classic chocolate chip; the purple haze, which is like red velvet only purple and many more. Hot? Try two of your favorites with a scoop of vanilla bean ice cream in between.

Information: 105 S. Olive Ave., West Palm Beach. cookieplug.com

More: Popular California cookie franchise with street-art vibe lands in West Palm Beach

Eddie Ritz is a journalist at  The Palm Beach Post , part of the USA TODAY Florida Network. You can reach him at  [email protected] . Help support our journalism.  Subscribe today .

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Best Buy Recalls Insignia® Air Fryers and Air Fryer Ovens Due to Fire, Burn and Laceration Hazards

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The air fryers can overheat, causing the handles to melt or break, posing fire and burn hazards. Additionally, the air fryer ovens can overheat and the glass on the door can shatter, posing fire, burn and laceration hazards.

About 187,400 (In addition, about 99,900 were sold in Canada) 

Best Buy at 800-566-7498 from 7 a.m. to 6 p.m. CT Monday through Friday or register online at  https://www.recallrtr.com/airfryer  to receive a refund. Consumers can also go online at  http://www.bestbuy.com/productrecalls or  www.bestbuy.com and click on “Product Recalls” located under the “Order and Purchase” column located at the bottom of the page for more information. 

Recall Details

This recall involves Insignia Air Fryers and Insignia Air Fryer Ovens, model numbers NS-AF34D2, NS-AF5DSS2, NS-AF5MSS2, NS-AF8DBD2, NS-AF10DBK2, and NS-AF10DSS2. The brand name INSIGNIA is on the top or front of each unit. A product rating label on the underside of each unit identifies the brand INSIGNIA and the model number. The air fryers and air fryer ovens have cooking chamber capacities ranging from about 3.4 to 10 quarts, and plastic or plastic and stainless-steel bodies in black and stainless-steel finishes. 

Consumers should immediately stop using the recalled Insignia air fryers and air fryer ovens and visit  https://www.recallrtr.com/airfryer for instructions on how to submit photos of the recalled unit(s), the model number, purchase receipt, and on the destruction of the unit.   

Consumers can receive a refund in the form of a refund check or a Best Buy store credit.  A consumer will receive the amount on the purchase receipt, or they will receive the average sales price for the model if no receipt is provided. 

Consumers should not return the recalled air fryers or air fryer ovens to Best Buy stores. Best Buy has contacted all known purchasers directly. 

The firm has received 24 reports of overheating/melting or glass shattering, including six reports of air fryers catching on fire. No injuries or property damage have been reported.

Best Buy Purchasing LLC, of Richfield, Minnesota

Note: Individual Commissioners may have statements related to this topic. Please visit www.cpsc.gov/commissioners to search for statements related to this or other topics.

Related Recalls

The pot handle can detach or become loose, posing burn and scald risks to consumers from hot food and liquids spilling from the product.

The control panel (user interface) on the ranges can detach from the unit, posing electrical shock and electrocution hazards.

The recalled refrigerators contain an ice bucket assembly component that can break, resulting in plastic pieces entering the ice bucket, posing choking and laceration hazards to consumers if the pieces are dispensed out of the ice bucket.

The recalled blenders can overheat or catch fire and the blender blades can break off, posing fire and laceration hazards to consumers.

The plastic U-Channel connector used to optionally combine the two food baskets inside of the air fryers can break during use, posing a burn hazard.

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The U.S. Consumer Product Safety Commission (CPSC) is charged with protecting the public from unreasonable risk of injury or death associated with the use of thousands of types of consumer products. Deaths, injuries, and property damage from consumer product-related incidents cost the nation more than $1 trillion annually. CPSC's work to ensure the safety of consumer products has contributed to a decline in the rate of injuries associated with consumer products over the past 50 years.

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