Can’t Simmer on Your Boat Stove?

Tired of burning food whenever you try to simmer it? Can’t turn your stove burners down far enough to keep food gently bubbling? Or maybe you turn the flame down low enough, only to have it go out a few minutes later—no burnt food, but also not cooked.

If that sounds familiar, you’re not alone.

Simmering problems are especially common with gas stoves, and even more so with boat, RV, and camping stoves. These stoves are often designed to put out a lot of heat in a small space, which is great for boiling water quickly—but not so great when you’re trying to keep a pot of soup, rice, or sauce at a gentle simmer.

On many small stoves, the lowest flame setting is still too hot. And if you try to turn it down further, the flame may become unstable and go out entirely. Add in the motion of a boat, uneven cookware, and burners that aren’t perfectly regulated, and simmering can feel nearly impossible.

The good news is that there’s a simple, inexpensive solution.

The Simple Fix: A Flame Tamer or Heat Diffuser

What you’re looking for is called a flame tamer, heat diffuser, simmer ring, or simmer plate. These are all names for essentially the same tool. Some are solid metal plates, while others have air channels or holes to help spread heat. Either type works.

Using one couldn’t be easier. You simply place the flame tamer directly on the burner grate, then put your pan on top of it.

What this does is spread the heat more evenly across the bottom of the pan. Instead of the flame hitting one small spot, the diffuser absorbs and redistributes the heat. This reduces hot spots, lowers the effective heat reaching the food, and makes it possible to simmer even when the burner itself is set a bit higher.

You should still use the lowest burner setting that will stay lit. But when that lowest setting is still too hot—or unreliable—the flame tamer bridges the gap.

Why Simmering Is So Hard on Small Stoves

Boat and RV stoves often have burners that are either “on” or “almost off,” with very little control in between. They’re built for efficiency and compactness, not finesse.

In addition, smaller burners concentrate heat in a tight area. That’s why you can scorch rice or burn the bottom of a stew even though the rest of the pot seems barely warm. Thin cookware makes the problem worse, since it transfers that concentrated heat directly to the food.

A flame tamer adds a buffer. It gives you a wider margin of error and turns a finicky stove into something far more forgiving.

Choosing a Flame Tamer

You’ll find a wide range of flame tamers available, from very inexpensive to surprisingly pricey. In my experience, the inexpensive ones work just as well—sometimes better—than the fancy versions.

Amazon has a wide selection and is where I bought mine.

• Heat Diffuser

One thing to pay attention to is the handle. Some flame tamers have wooden handles, which can be a concern on a boat where motion might bring the handle closer to the flame than intended. I eventually removed the wooden handle from mine for peace of mind.

Models with metal handles that fold or can be removed entirely are often better suited to boats. They store more easily and eliminate the risk of a handle overheating.

When a Flame Tamer Helps Most

A flame tamer is especially useful for:

• Simmering soups, stews, and sauces
• Cooking rice, beans, or grains
• Keeping food warm without scorching
• Cooking with thin or lightweight pans
• Dealing with burners that won’t stay lit at very low settings

It won’t fix every cooking challenge, but for the common problem of “too much heat, too fast,” it’s one of the simplest tools you can add to your galley.

Adapting to Imperfect Equipment

Cooking on a boat—or in any small or unconventional kitchen—often means adapting to equipment that isn’t ideal. You may not have perfect temperature control, heavy cookware, or a wide range of burner sizes. Tools like flame tamers help, but so does understanding how heat, pans, and techniques interact.

Problems like not being able to simmer are common in small or quirky kitchens. In The Boat Galley Cookbook, I explain practical ways to adapt techniques, cookware, and heat so everyday cooking works better—whether you’re on a boat, in an RV, or at home

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