In the year that I’ve had my Omnia Stove Top Oven (link is to Sea Dog Boating Solutions; you can also buy on Amazon), I’ve baked a lot of different things in it and learned a few important lessons about using it. Two basic rules:
- Don’t overfill it if the item will rise (breads and cakes in particular) — it will hold a recipe sized for an 8″ x 8″ pan, but one sized for a 9″ x 9″ pan will fill it too full.
- You have to preheat the base sufficiently before putting the pan on it and use sufficient heat to bake the food. Pretty much everyone’s first instinct is to turn the heat down too far so the food won’t burn.
Until you get used to using the Omnia, it’s easy to overfill the baking pan when making cakes and breads. Even after the item rises, there needs to be air space between it and the lid.
In the photos of my Streusel Coffee Cake below, my first attempt, on the left, shows what happens when the pan is too full. I made a double batch, thinking that the pan could hold as much as 9″ x 9″ pan. The bottom burned before the top was done. In the middle photo, I made a single batch (which would be used for an 8″ x 8″ pan) and it came out perfectly — as the slice on the right shows (I had to take the photo quickly as Dave was trying to grab it!).
I’ve made a lot of other dishes in the Omnia oven as part of my testing. Shown in the photo below, a few include whole wheat bread, a crustless quiche and baked beans (note that you can fill the baking pan fuller, as it’s not going to rise). The second row shows my Chocolate Upside Cake — the left shows how full it is before baking (single batch), then how it looks baked and there’s a slice on the right. It’s got a great texture for the cake, yet the “frosting” is still gooey — just the way it should be!
I’ve also used it to heat brown and serve rolls, bake a couple of casseroles (delicious but not particularly photogenic), some other quick breads and Green Bean Casserole.
Want one for yourself? You can buy the Omnia on Amazon or from Sea Dog Boating Solutions:
- Omnia Stove Top Oven on Amazon
- Omnia Stove Top Baking Oven Accessories from Sea Dog Boating Solutions
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Marie says
Can you use the Omnia stove top oven on a induction burner? Thanks
Carolyn Shearlock says
Not directly. If you have one of the induction disks, like this one from Amazon, it will work on that . . . or so I’m told by a couple readers (I don’t have an induction stove/burner myself).
Sharon Whitefoot says
For those of us who have an oven, are there advantages afforded by using the stove top oven over a conventional oven? For example, does it use less propane or keep the boat cooler? Thanks!
Carolyn Shearlock says
I don’t see a lot IF your oven works well and is a decent size. I think the heat produced is about the same and probably propane use is similar as in many marine ovens, the heat source is a burner virtually identical to the stove top. I talk a little about “do you need an oven” if you have the Omnia here but haven’t really talked much about whether an Omnia is good if you do have an oven.
On my boat, the oven is TINY and I find it wonderful to have the Omnia in addition!
Jenny Tucker says
We bought an Omnia on your advice, since we don’t have an oven on our Contessa 32. I was very pleased with its performance on our 2 week trip to the East Arm of Great Slave Lake, NT, Canada. (It is a completely wild, unpopulated area, on the 5th largest lake in Canada.) Beer Bread, Cornbread, Crumble from dehydrated fruit, and your Chocolate Mud Cake recipe earned me big points with the captain and crew. Thank you very much for sharing your experience!
Carolyn Shearlock says
So glad to hear! And sounds like wonderful cruising grounds.
Mark Hall says
I would suggest the silicon liner for the Omnia, it makes clean up so much easier. Makes killer corn bread and cakes. We have the Origo 3000, with no oven. We had the 6000 with the oven, but used it so little, especially considering the time it took to heat up, that we changed to the two burner with the Omnia. We gained a lot of storage space.
Mark Hall
Schooner Del Viento
Kimberly Boneham says
We love our Omnia, which we learned about from your site, Carolyn!
Rosanne Smith says
I have my Omnia Stove Top Oven. Now I just have to use it.
Richard Philbrick says
Uhmmmmm…$83? I can live without one.
The Boat Galley says
Far, far less expensive than a new stove.
Pamela Hatwood says
Have used our Omnia (purchased at your recommendation) to cook meatloaf and bread. Our first dinner last week on our new-to-us liveaboard was chicken breasts stuffed with ricotta and pok choy. I have a battery-powered meat thermometer that has a probe which fits through the holes on the cover. No burning — perfectly done!
Bazza Captain says
You forgot to mention that beautiful scones can be baked, magic pizzas can be made, fresh bread on the table laid and the list goes on and does not fade.
Crystal Bilyeu says
My husband bought me an Omnia for Valentines after I showed him all you do with it….and we just had our first raspberry muffins. They turned out perfect and now we’re so excited to try more of your recipes….thank you SO MUCH!
I also really appreciate your tips and hints for the oven and other baking tips….I haven’t been much of a baker but now we’re on our way!
Thank you again!
Theresa says
Can the Omnia be used successfully on an electric-coil burner stove? That’s all I have and I need an oven occasionally. Thank you.
Carolyn Shearlock says
Yes it can. I’ve baked a lot of different things on a regular electric burner hot plate sort of thing. Works great!
Roz says
How can you tell the temperature it’s at.
Carolyn Shearlock says
You can’t — it’s more a general feel for it. That’s why it’s good to bake forgiving items in it. However, several people do use an external thermometer like you would with a grill. This model is one that many recommend: https://amzn.to/2K1UZ7v — put the probe though one of the steam holes in the cover of the Omnia and use the metal clip to hold out out of the food so it’s reading the air temperature.
David Brown says
Howdy Carolyn, I have the so-called Omnia ‘kit’ which includes two silicone inserts: one red and one beige or tan in color. The Omnia folks call it the silicone Duo and claims to be usable on it’s own. They don’t really explain or give an example. Can you help with this dilemma?
Thanks,
-David S/V Sadie Jewel
Carolyn Shearlock says
I’ve sent a note to my contact at the company to try to get a bit more insight, but I think that they’re the same but for color — so that you can have one dish in one, and bake a second item in the other. They talk about using it in the microwave and my immediate thought would be to reheat leftovers without using the metal pan.
I let you know if I find out more.
Jane says
Hello Carolyn
From looking at the photos I cannot tell if the aluminium pan locks onto the steel base, does it?
We need to be able to use it on ocean crossings for the daily bread.
When there is sun we use a GoSun.
Thanks Jane
Carolyn Shearlock says
It does not lock on. I do use it with just the normal pot holders on mild days and that works okay but if it was rough I think it would separate.
David Stratton says
Hi Carolyn,
Got our Omnia oven just last week. I’ve done mac and cheese which turned out fine then tried the coffee cake with streusel and the bottom and outside edge got burnt. I can’t decide if using lower heat with a slower bake or a higher heat for a faster bake is the cure. What have you found for the burning problem?
Carolyn Shearlock says
I’d try turning the heat down a bit.
Kitra says
So is the burner on the stove on the entire time you are cooking? Just wondering about how hot the saloon will get.
Carolyn Shearlock says
Yes, it is on.