Cooking in an RV can be challenging. The smaller the RV, the more the challenge. We like to do a lot of original cooking and baking. We're not into living on fast food, or packaged and reheated meals.
Our RV is a small Class B. Of course, cooking methods used in a smaller RV can be upscaled and applied to larger ones and at home. We also cook in a "home" kitchen which measures 9 ft x 10 ft, or 90 square feet. That's smaller than the kitchens in some Class A RVs. Yet, we have entertained and cooked (from scratch) for 15 guests. It really isn't what one has; it is how one uses the talents and resources one has.
The photo shows a stainless steel pot on the portable induction cooktop. To make this work, we need to use a ferromagnetic disc under the pot, which is not ferromagnetic. This is not the most efficient way to cook with an inductive top. Much better is cast iron, which is ferromagnetic. It does not need the intermediate disk. We take two Lodge cast iron skillets with us when we travel.
I want to live a life of moderation. Doing so requires choices, but does not necessarily require sacrifice. One of my choices has been to cook smarter. Perhaps we'll save the planet, one meal at a time? While that sounds nice, it probably is not realistic.
