Neeves
Well-Known Member
Much depends on the size of your water tanks and whether you shower twice daily. You can do without the induction hob but then you will, probably, use gas and part of the motivation for many is to reduce one's environmental foot print and make your yacht safer. As has been pointed out on a, much, earlier thread an induction hot plate can be used in the cockpit, where you can sit and admire the view - instead of eating in a crypt. There seems a contradiction if you sail for days to reach a destination and when you arrive you are restricted to the gloom of a pokey chapel with no view of the destination. Furthermore induction cooking does not create vast volumes of heat - a decided negative if you use gas in the Med, Caribbean or some parts of Australia.But surely the average family having a two week cruise, can manage fine without a "desalinator, induction hob etc etc".
My etc etc would include a decent fridge and a separate deep freeze. You need the latter for the lobster, abalone and tuna. (Fray Bentos meat pies are so very 1960s)
I can dispense with the wine cellar and replace with malt whisky slightly diluted with soft water straight from the burn at room temperature. (NO! ice)......
Jonathan