We have a combined microwave/convection oven and I am very pleased with it.  Once I figured out how to set up the convection oven,(read the instructions) it is the same as a regular oven.  I also have the 3 burner stovetop and a regular oven but use it for storage only.  I have a small George Foreman grill and a crockpot.  I really don't have much counter space but have covers for the sink so that helps a lot.  I am certainly no gourmet chef but we are healthy and rarely eat out, so it's doable.
Brenda

We have a convection/microwave plus the 3 burner stove top and propane oven.  I've used both ovens at the same time, not often, but I am glad we have them.  We also have a George Foreman, small crockpot and charcoal grill.  A recent purchase that we're real happy with is a new Coleman fold up 2-burner.  Not like the old camping stoves, this is two good size burners.  We use it outside to fry up fish, or cook a big pot of something when it's too hot to cook inside.

I cook in the motor home about like I did when we had a sticks and bricks -- once in awhile.  We tend to grill more often than cook inside.  We eat out too frequently though, trying to work on that one!

Happy Travels,
Ellie

RVDude wrote:

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Just throwing out a thought, on the higher end side, you might consider a GE Advantium oven. A combined micro and convection unit that is computer/sensor controlled and extremely fast and thorough in providing all the functions of cooking, browning, heating and the like. Makes for a very energy efficient appliance which makes it great for RVs but not the wallet.

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Our's came with the 30" GE Profile Advantium™ Microwave ,and its the best oven I ever cooked in.


-- Edited by ken and cindy at 11:18, 2007-11-27

We travel in a small Class B Roadtrek so we only have a two burner stove and a small countertop. We took out the Microwave since we dry camp most of the time since we got our solar panels.

I love to cook so I have found and/or developed a lot of recipes that can be made using only the stovetop or outdoor grill. I started a web page roadchefcuisine.com. I have collected a lot of recipes from other RVers as well as a lot of hints and tips. Some of the recipes do use a microwave, crockpot, pressure cooker and other kitchen gadgets. My whole idea was to have a place you could find recipes that are easy to cook in a small space, and even though the Class A and Fifth Wheel kitchens are larger than mine I know they are still pretty small. I'd love to get recipes from you guys, you can submit them right on the web page.

Cathy Lea, Roadchef

haiku wrote:

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I love to cook and am a little concerned about the differences in cooking with a stick home oven versus a convection oven.
I already grill a lot and know that many a meal will be made that way but wanted to get a take on how different the convection is. :)
Thanks!  Leslie

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Hi Leslie, 
A convection oven is just an electric oven with a fan in it, that is the difference.  It takes less time to cook things, as it circulates the heat around the food.
Happy Trails,  Penny, TX  

I ditto what everyone has said here already. Think smaller, you will cook much as you did in your house only on a smaller scale but then you are typically cooking for fewer people by the time you are in your RV. The convection oven is great and you will learn how to make it work for you. I also have the regular oven but never use it, it is very, very small. As others have said it makes for great storage, ha! I love my crock pot and the George Foreman and of course our outside grill. We have a table that we set up outside and cook alot there. Keeps the odors out of the motorhome. I gave my large Kitchen Aid mixer to our son and I bought the Kitchen Aid handmixer. I also bought a small food processor (it is very small) and I enjoy using it. You might find that after you full-time that you brought things you are not using, don't hesitate to purge after you begin your journey. If you are not sure of something maybe you could box those items and store them with a relative or friend until you actually get out there and see what your needs might be. Everybody cooks (eats) differently and has different needs.
Good luck!!

In the past few years I have become a pretty adamant purger. About 4 yrs ago I moved from FL to WA and only shipped 15 boxes of which 5 were my computer. Since having to purge so much from my life to move, in many ways, I have become a minimalist. I only had 2 plates to eat off of for the first 2 years I was here, recently I expanded to an 8 place setting for a holiday get together.

I am really beginning to enjoy having just what I need around instead of having so much that doesn't get used. I figure if I don't use it in 6 months it is a waste of space and someone else out there needs it more then I do. Good Will is my haven for unwanted stuff. I will make sure I don't give away my dress shoes that I might need for a party though. (Thanks Linda I will try and learn from your lessons.)

I really like having a tight ship in the kitchen. Which is why I would like to go ahead and get an RV without a stove if it is something I am unlikely to use.

Thanks again for all the advice. This forum is helping me think of things that I might not have considered. I think I may end up being over-prepared. Heh
Leslie

I got carried away and forgot to answer the question about kitchen equipment!

For my cooking style, I need a wok-like pan, a decent-sized soup pot (I like the inner pot of my thermal cooker best, but I also have the smallish stock pot that came with my nested set of pots), bowls of different sizes for food prep and serving (nesting, of course), and 3 cutting boards--one each for fruit, vegetables, and meat. I occasionally use my hand blender, but without a food processor, I really need high quality knives. After too many boiling-over mishaps, I added a small rice cooker for our last trip. Seems like I have almost as many utensils on board as at home--I couldn't manage without my peeler, can opener, tongs, large holey ladle (serves as a colander), fine and coarse graters, and stirring and serving spoons--which double as wok utensils. I'll probably get an oven thermometer at some point.

We're satisfied with one-cup-at-a-time drip coffee, so no coffee maker. Also no toaster or toaster oven--I just toast over a stove burner or in the oven. Since I can't eat wheat, corn tortillas and Indian papadams (made from chick-pea flour) are my usual "bread," and I like them best toasted over a gas flame.

I do carry English muffins and some bread and flour tortillas for my husband, but he's usually content to have what I'm having, like fresh fruit and cheese instead of a cheese sandwich, cold cuts wrapped in a lettuce leaf instead of in a sandwich or wrap, and grilled chicken/steak/vegetables with a knife & fork instead of wrapped up as a fajita.

I keep a few baking pans for things like gluten-free muffins and cookies--and  meatloaf muffins frosted with ketchup. I once made a cake that turned out terrible--I forgot about the high altitude out West (I live on the Carolina coast!).

I buy my herbs in small pots (at the garden centers of grocery stores, Walmart,  Home Depot, and such) and keep 3-4 each in the bottoms of 2 plastic containers (kinda large, flattish food containers). When we drive, I place a couple of silicone mats on the ktchen counter and put the herb containers on top, using the edges of the sink and stove for support. No herb has tipped over while driving yet. I water them just before we drive to be sure they are bottom-heavy rather than top-heavy.

PS--These silicone mats do triple duty as pot-holders, trivets, and herb stabilizers. When not in use, I hang them from a plastic hook glued to the side of the fridge next to the stove, so a pot-holder/trivet is always easy to grab while cooking.

PPS--Herbs need to be cut back pretty often, epsecially in hot weather. Sometimes just looking at an herb in need of trimming spurs me to make a particular kind of meal!

PPPS--I secretly suspect I get almost as much pleasure out of caring for my herbs as most people do from caring for their pets