Using an Omnia Stove Top Oven

By Carolyn Shearlock © 2012 • all rights reserved

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!).

Two important things to remember when baking in the Omnia Stove Top Oven -- with these, you'll have great results very easily!

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!

Two important things to remember when baking in the Omnia Stove Top Oven -- with these, you'll have great results very easily!

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:

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  1. Can you use the Omnia stove top oven on a induction burner? Thanks

  2. 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!

    • 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!

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