Single burner gimballed stove

[grantmc]

Originally Posted by JPA Cate

One option is to slow the boat down a little for the time you're cooking, till the pots stay put. If necessary, to just 3 or 4 knots. When you stop bashing, the pots quit jumping.
Another option, especially with really confused seas, is to heave to for cooking and eating. It won't make much difference with your arrival times, unless you're behind the curve already, for catching the tide.
Bashing leads to tired boats and tired crews, so letting off the pressure for 1/2 hr. or so, is not a big deal, unless you're racing.
Ann

That's exactly what we do too, flatten and slow down the boat to prepare and eat food.
Same too when people need to use the toilet.

[barnakiel]

One neat way is to mount a galley stove with an oven.


When it is too rough, bake in the oven. Food in the oven makes for a lower CG. And the oven has a lock. And so, it cannot fly across the cabin.


It is also about your boat. It is a hull very prone to jerky and rapid movements from wave impact. We are sailing a much smaller (but narrower and deeper) boat and there is no problem cooking in the conditions you described.


ALAS we do not cook with rough beam-on seas - if and when sailing with the galley up. (We have the Atlantic side galley - on the port side, no problem cooking on the Atlantic passages or sailing Caribbean S to N).


cheers,
b.

[Don C L]

I have my Sea-Swing near the companionway and I can make coffee or soup from the cockpit. Just another benefit of a little boat.

[rognvald]

Well, if we're making a passage and leaving with higher winds/lumpy seas, we cook our meals/coffee beforehand at anchor and store in a metal Coleman thermos. We then can pour our "meals" into insulated cups and enjoy a hot meal at sea. No need for gymnastics or flying pots. When we're at sea, we always have hot coffee/tea in a thermos and can easily make a sandwich. Remember, you're sailing . . . not at grandma's kitchen table.
Rognvald