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Replacing the Galley Stove
Posted: Tuesday, February 24, 2009 1:21 AM
Joined: 12/12/2008
Posts: 22

Need a little help here. We've got the boat in the yard and have to replace the galley stove. We don't have a full time chef and I am getting conflicting opinions from our freelance chefs. One chef tells me magnetic induction is the only way to go, and another chef says that's a gimmick. Propane is not an option. The stove must be electric. So if you could pick your stove, what would you buy? (Keep in mind we're a 60 cycle boat.)
Posted: Tuesday, February 24, 2009 2:02 AM
Depends on how deep the owners pockets are, but those induction stoves are amazing. They work extremely fast and the heating area becomes cool to the touch almost immediately after it is turned off. One of the down sides apart from their cost is that you have to have cookware that will conduct properly and this can be costly.
andrew graham
Posted: Sunday, April 10, 2011 10:03 PM
Joined: 10/04/2011
Posts: 8

Induction is awesome! i disagree about the cookware being costly.. the only downside, is a slight fire risk. personal experience: a steel tray sitting on the hob with a plastic container on it. the controls were bumped which turned the power on and set the plastic container on fire. but still my number 1 choice. look for the Dedietrich brand continuum zone.
Posted: Monday, April 11, 2011 7:20 AM
Joined: 14/01/2009
Posts: 1024

Induction is the way to go. Instantaneous heat for cooking and much less residual heat in the galley. Cookware is not significantly more expensive. Be aware that the cookware must be metallic...not glass. For some reason the lifespan of the induction cooker is short. I have replaced the cook top four times in 17 years. The failure will always be in the cookers electronic control box. They are BOSCH, 1000 dollar units.
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