Dinners at anchor is usually cooked on the stern Barbie Grill.
(One get six-pack gas bottles at the Sam's club places for less than half price of the marine stores...$1,99 vs.3,99)
Breakfast at anchor usually on the 3 burner propane stove in the galley.
No microwave, no inverter, never missed it.
Got good fridge and good freezer, but with only short to medium trips, 2 to 4 weeks, we never had to stock up on lots of food, use a pressure cooker, smear the eggs in vaseline, freeze dry stuff and all that.
Since we are part-timers and sail once every 1 or 2 months, we tend to splurge and have vacuum packed filet mignons, double-smoked real German bacon from the European deli, organic brown fresh farm eggs, good reserva wine, gourmet coffe with cognac for after dinner drinks and so on.
(Wish I could eat like that at home every day...
)
It was a different story when I lived aboard 18 years ago with a young bride...(A different one)
We were boat poor most of the time, lots of canned soup, rice, pasta, rum mixed with water and lime, lean stuff...And it showed on the waist line, the CSY Man had 40 lbs less displacement than nowadays....
So, as others said, cooking is not a problem on most boats, cleaning and washing dishes are usually the chore..