Barefoot Gal, like all Gemini catamarans, has a tiny stove. It’s just 18” wide – that’s 4” narrower than a Coleman camp stove!
My first evening cooking aboard I learned that a 10” skillet sat off-center over the burner. No problem, I figured, the pan will conduct the heat from one side to the other.
Except that it didn’t do a very good job of it. Since we’re working on the boat all day, meals are pretty simple one-pan affairs. Dinner that first night was “Ground Beef, Carrots and Potatoes” (page 269 of The Boat Galley Cookbook), where the main ingredients along with some onions are sauteed together and left to simmer until the carrots and potatoes are tender. When I checked back partway through the simmer time, I discovered that the carrots and potatoes on the side not over the burner were still rock hard!
Lesson learned: every 5 minutes or so, mix the food in the skillet and deliberately “change sides.” I’ve also learned that I have to add about 25% to my expected cooking times – more if I’m not using the cover (say when browning crumbled hamburger).
The good news is that my Kuhn-Rikon 4th Burner Multi-Pot (click link to read about it) is the perfect size for this stove and not only is great for pasta and veggies, but also as a replacement for a tea kettle, which would have the same problem of being larger than the burner.