I am rethinking having a microwave due to the space it takes up.<br><br>I picked up a used red Sharp Half Pint microwave last year for a cheap price. It works great.. it's just missing the glass tray inside. Despite being about as small as microwaves come, it takes 1/3 of the closet/wardrobe space in my van. Naturally it opens from the right side... which makes it hard to load and unload the dishes from. So I am considering going without a microwave. <br><br>I suppose i could store in a plastic tote on my utility trailer when I'm not stationary for a long period of time.. then bring it out when I am. But that seems like more trouble than it's worth.<br><br>My van lacks an oven (which I'm not fond of.. my 67 Shasta trailer had one) and I found that the folding camping oven I have won't properly fit on the cook top due to the wall mounted exhaust fan, so it's gonna go on ebay.<br><br>I actually use a toaster oven quite often too so I'm wondering if that might suit me better in the long run for the space it takes up. Most of what I cook in the microwave can be done in not much longer on the stove top. It just generates dirty dishes faster is all.<br><br>I really like those 3 in one toaster ovens (coffee maker, toaster oven, griddle) but I like and have gotten used to peculated coffee.. plus a stove top peculator serves multiple purposes for heating water. So I'm not sold on that idea either. And again, I'd have to store a big, space consuming appliance. The griddle is a little redundant since I can cook that way on the stove. So that leaves the tiny toaster oven they have. I wish I could get one that was just that tiny (holds about 2 pieces of bread or a tiny metal tray for tator tots or something) but sadly, you can't it seems. So even that isn't worth getting.<br><br>I am considering getting a stove top oven that's made for general stove top use (not just camping stoves) as pictured below. I think it may fit my stove, unlike the big square folding camp stove. It would be nice if it had a thermometer on it like the camp stove does.
Doing without a microwave?
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We found that a microwave was a waste of space too. We rarely have electric hookups and don't have a generator so we were using battery power which is really drains them.<br><br> I bought an Ovenette on Ebay. It's similar to the oven that you have pictured but I think that it's made a little sturdier and it has a thermometer.. More information - <a href="http://www.nationalserroscotty.org/fun/ovenette.html" rel="nofollow" target="_blank">http://www.nationalserroscotty.org/fun/ovenette.html</a> I use it mostly for baking - bread, pizza, cakes, meatloaf, anything that you'd use a regular oven for. It works great but requires close monitoring because you have to do the regulating by turning the burner up and down as needed.<br><br> We use a griddle for toast. Quick heating of leftovers is done in a heavy pot on the stove. A microwave is convenient but you'll get used to being without one after awhile.
mockturtle
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I agree, it's not something you need. While I have plenty of room for my microwave/convection oven, I only use the microwave for heating things up and this could be easily done by other means.
<br><br><br>I can't seem to find one on ebay right now. I'll have to keep my eyes peeled for one. I'm not in that big of a hurry for one. <br><br>(Funny... I started to think you mean the electric model that *is* on ebay until I went back to that site and looked at the manual they have. I was wondering how an electric Ovenette would be of any use to you without hookups or a generator. *LOL*)<br><br>The thermometer is the only advantage it has that I see. The overall design seems perhaps weaker in that it puts the grate down very close to the stove burner. The alternative design of the newer ones have it up much higher. <br><br>Of course, one must assume the overall size must be larger of the newer ones. I do like how the new ones have handles on the sides so you can easily lift, move and adjust it on the burner once it's already hot. <br><br>At the moment I am leaning toward the newer style but I'll keep consider the Ovenette too since it has the thermometer. <br><br>Not knowing how either one will fit the small gas burner grates in my van.... I may want the newer style with handles attached to the base so it can be moved and adjusted easier. It'll take up more space though.<br><br>One could easily add one of these to the newer style by just drilling a hole in the side or top and installing the thermometer. <br>http://www.amazon.com/Taylor-Weekend-Warrior-Smoker-Thermometer/dp/B002YLATMC/ref=pd_sim_lg_5tonyandkaren said:
Ovenettes ( the non-electric one 
) sell fast on Ebay so you have to grab one when you see it listed. I tried to find the one that you have pictured. Is it the one made by Corning Revere? I found a couple on Ebay but none that were new. It does look like the design is better, having the grate farther away from the burner. I have a problem with bread getting too brown on the bottom before it's completely cooked. <br><br>The Ovenette fits nicely on the front burner of our three burner stove but I'm guessing that your stove top is smaller.
) sell fast on Ebay so you have to grab one when you see it listed. I tried to find the one that you have pictured. Is it the one made by Corning Revere? I found a couple on Ebay but none that were new. It does look like the design is better, having the grate farther away from the burner. I have a problem with bread getting too brown on the bottom before it's completely cooked. <br><br>The Ovenette fits nicely on the front burner of our three burner stove but I'm guessing that your stove top is smaller.<p>The one pictured above was a sold one from ebay. I posted it's pic since it showed all the parts to it pretty well. The hole in the bottom looks smaller possibly than the old Ovenettes so it might fit the small burners of my van's stove better. (I just noticed... the one I pictured above has no handles on it.)<br><br>I don't mind buying a used one if it's in very good shape. After one use it'll be "used" anyway.<br><br>I guess the burners aren't as small as I was thinking. In my mind, they were tiny (like, 5 inches). In reality, the width of the burner is about 8 inches. See attached photo.<br><br>The other attached photo is showing how how the vent in the wall (mobile home type!) shows how it might still be in the way of one of these stove top ovens. Might they'd fit a lot better than the big square Coleman folding one. It only half fits on and hangs way over the side with the back of it up against the grill for the exhaust vent.<br><br>The fan in it isn't working right now for one reason or another. The blades spin freely and easily by hand. Definitely wanna be sure the van's not plugged in when you mess with it. It has metal blades and no guard on the outside!! New ones have plastic blades but still no grill on the outside which seems like a lawsuit waiting to happen.. especially on an RV where it's right at finger reaching level when it's open and running. I may just leave it inoperable since I'm not fond of the safety issues surrounding it on the outside. I also attached a photo of a new exhaust van to show what the outside looks like when it's open.<br><br></p>
Hmm... the only things I much cook in the oven really are tator tots.. garlic toast, biscuits and pizza. <br><br>It's actually not too hard to cook all of those foods in a skillet on the stove top. <br><br>Perhaps find a round baking rack to fit inside of a skillet that has a lid. Might not work as well as an Ovenette or something similar since it locks out the heat more (no holes to let it in)... but it might do well enough and take up a lot less space. It would raise it up off the bottom of the skillet surface a little so it wouldn't burn as easily from direct contact. Line it with aluminum foil to keep the rack from scratching the nonstick surface and for easier cleanup if there's any drips of cheese or whatever.<br><br>I tried cast iron in the past and I did poorly with it. I completely burned the bottom of the biscuits I put in it. They had to be completely thrown out they were so messed up and tasted burned.<br><br>I'm thinking about the amount of space even an Ovenette or similar product would take up.... quite a bit. A skillet is fairly flat and can be stowed much easier, even with a lid on it. It allows for pancakes, stir fry veggies, etc. If I can make it multipurpose (stove top baking), then it means less space is taken up than would be required otherwise. The round baking rack for inside is the only extra part to it.<br><br>I had a nice old aluminum rice cooker but I came to realize that i can just buy boil in the bag rice which I do better with cooking anyway. Less mess, no boil over.<br><br>Same reason I am going to take my old aluminum stove top peculator. It's a coffee maker, tea and water kettle all in one.
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I was thinking about how much room an Ovenette takes up earlier today. I bought one at a thrift store and later donated because it took up too much room in the cupboard in our stick-n-brick. Since then, I've thought I might like to have one, but they do take up space and I'm not sure it would really be worth it for me.<br><br>Also, I think you are quite right in thinking the kinds of things you "bake" can be done in a skillet with a lid and a little patience with the learning curve. I've cooked biscuits made from mix in an 8" stainless skillet with lid over a camp stove with good results. A trick I picked up from an old camping cook book is to grease the pan and flour it lightly (like you do with a cake pan). This helps brown the bottoms without burning them. It also helps to hold the skillet above the flame while cooking. You will probably also want to flip them over half way through so both sides are nicely browned. I have also made some decent "personal" pizzas using biscuit mix, a good amount of olive oil, and flipping the crust over once before adding sauce and toppings. I don't know how something frozen would come out--but hey, why not try it?<br><br>Someone on one of the forums a few years ago told me that reheating leftovers or other individual portions in a pan can be fast and easy with few dirty dishes if you store them in small canning jars. Put some water in the pan, open the jar, and place the ring in the bottom. Set the jar on the ring, cover the pan, and heat, stirring as needed. Use care when removing the jar (steam!). You can then eat directly from the jar if you like, and use the heated water to clean up when done. Very fast, and no pan to wash!<br><br>You also mentioned toaster ovens: I did see a tiny one some time back at Big Lots. It was big enough to toast two Pop Tarts--maybe. The one time we took one on a trip, it was great, but could only be used where we had shore power and was otherwise bulky and useless. The Camp Chef, Jr. propane oven (at around $100) might be nice, but I would really have to think about space vs. benefit again.<br><br>Hope you find just the right solution(s) for you!<br><br>Vickie
As infrequently as I might "need" to bake... such as pizza... heck.. I can go out and get a cheap pizza buffet or a lunch time pizza deal for about $5. Or pan bake a home made one like you said if I don't want to just buy a cheap, small frozen one.<br><br>If I find an Ovenettte in a thrift store or someplace... I'll get it and try it. I can stick it on ebay for a hefty profit if it doesn't suit me.<br><br>I do need to get a tiny saucepan for heating spaghetti sauce and the like at the very least.
dragonflyinthesky
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If you guys can find a pizza stone that fits, I did a search and some are 13 inch diameter, I know you won't have burning problems. When I bake bread or cookies in my little vintage stove without a thermasat, this is the only way things don't burn.<BR>Problem is they are expensive and hard to find in a thrift store. <BR>Bread doesn't need baked in a pan, it may be baked on the stone and you have a lovely round loaf.
dragonflyinthesky
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Cubey, it was brought up that there were problems burning things in small and non-adjustable ovens. I said you can cook without burning things, even cookies, bread etc. I don't give a rat's ass if you can go out for pizza. May not be of help to you but maybe someone else will benefit.<BR><STRONG>Diane</STRONG>
dragonflyinthesky
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<IMG class="emoticon bbc_img" src="/images/boards/smilies/tounge2.gif"> Maybe I shouldn't have had the 4th cup of coffee. <IMG class="emoticon bbc_img" src="/images/boards/smilies/smile.gif"> sorry.
Zil
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Steam in bag frozen veges.
I tried out reheating left over, previously oven baked pizza tonight in a skillet on the stove.<br><br>I put a tiny bit of corn oil (all I have) in the skillet and took a spatula and spread it all around. Just enough to coat it... so little you couldn't hardly see it after it was spread around. I put 2 slices in the pan and covered it and had the burner on low. About 7 minutes later, the cheese was nice and melty. The only bit that kind of burned and stuck was the cheese that had run down the side a bit on the end of each slide. The bottom of the pizza was crisper than when it had been baked in the oven, which I like. It didn't taste oily nor did it feel oily to the touch. It didn't stick bad though, the cheap plastic spatula pulled it right up.<br><br>Since it was pre-baked, it had less risk of risking to the pan. But it shows me I can at least re-heat pizza in a pan with great success. I'll have to lightly oil and flour the bottom of the skillet to cook a fresh pizza from scratch to keep it from sticking most likely.
I'd be lost without a microwave. We use the one in the NorthTrail RV all the time, usually to cook veggies or warm something up. We don't care for meat cooked in a MW. I myself prefer meat grilled over coals. The old Class-C we bought for a cross-country trip also has a MW and because of the generator, we wont need to be docked somewhere to use it. We plan on doing a lot of boondocking and dry camping with the Class-C.
tweedle2
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I use cast iron for every thing it takes know how and only three settings, low med and high depending on what you want for dinner lunch or brekie. time and patience allways works for me.
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