I want to replace the old pressurized alcohol stove. Should I use propane, butane, or non-pressurized alcohol. I was leaning towards the newer non-press alcohol, but all of the articals say I takes forever to cook anything due to the low temp output. Any suggestions?
- Status
Check the specs.
Jack: Check the specs on the Origo vs. Propane. I believe that there is about 15% lower output from an Origo vs. a Propane stove. I would also add that when the tanks get low the heat output seems to diminish. So if you keep them filled 50% or better it seems to work well. We have cooked ham, turkey breast etc in our Origo oven. If you consider Propane you not only have the cost of the new stove but all of the plumbing for the locker, hoses, regulators etc. This is want drives the cost up. The propane units are about the same as the Origo units.
Jack: Check the specs on the Origo vs. Propane. I believe that there is about 15% lower output from an Origo vs. a Propane stove. I would also add that when the tanks get low the heat output seems to diminish. So if you keep them filled 50% or better it seems to work well. We have cooked ham, turkey breast etc in our Origo oven. If you consider Propane you not only have the cost of the new stove but all of the plumbing for the locker, hoses, regulators etc. This is want drives the cost up. The propane units are about the same as the Origo units.
Not A Difference You Would Notice
I had a non-pressurized Origo for nine years. I was going to change it out for LPG when I first got the boat. I found I was wrong and that it worked great. It boiled water faster than my CNG. I highly recommend it. Rick D.
I had a non-pressurized Origo for nine years. I was going to change it out for LPG when I first got the boat. I found I was wrong and that it worked great. It boiled water faster than my CNG. I highly recommend it. Rick D.
I vote for Origo
I replaced my alcohol stove with an Origo 6000 (stove/oven combo) and it works beautifully. I usually bake cinnamon rolls or muffins (haven't baked any meat) but I'm 100% sure it would bake meat just fine. The installation required just a slight amount of modification which I did 100% (ok, 98%) on my own with a jig saw and some sandpaper. I happened to get a screaming deal on the stove from a good friend otherwise I would have just plopped in the stovetop. And it heats water up very quickly - MUCH more quickly than the pressurized stove and without the weird smell. LaDonna PS: Nobody I know who has an Origo is disappointed with it. That says something. PLUS, their customer service can't be beat!
I replaced my alcohol stove with an Origo 6000 (stove/oven combo) and it works beautifully. I usually bake cinnamon rolls or muffins (haven't baked any meat) but I'm 100% sure it would bake meat just fine. The installation required just a slight amount of modification which I did 100% (ok, 98%) on my own with a jig saw and some sandpaper. I happened to get a screaming deal on the stove from a good friend otherwise I would have just plopped in the stovetop. And it heats water up very quickly - MUCH more quickly than the pressurized stove and without the weird smell. LaDonna PS: Nobody I know who has an Origo is disappointed with it. That says something. PLUS, their customer service can't be beat!
Go Origo!
I simply love my Origo 6000. I use the oven all the time and the cooktop works great. So simple to use and maintain. Certainly the best choice. One of my sailing buddies used to cook a turkey on his way from Key Biscayne to Elliott Key every Thanksgiving and by the time he got to the anchorage, every boat within smelling range wanted to know what the fantastic smell was!
I simply love my Origo 6000. I use the oven all the time and the cooktop works great. So simple to use and maintain. Certainly the best choice. One of my sailing buddies used to cook a turkey on his way from Key Biscayne to Elliott Key every Thanksgiving and by the time he got to the anchorage, every boat within smelling range wanted to know what the fantastic smell was!
- Status