I've been exploring this in depth recently. I at present have six kerosene/paraffin cookers, including a three burner "Shipmate" with oven, three classic brass in the Primus style, and a Coleman I converted from white gas. In addition, there's two "Homestrand" alcohol pressure stoves, and pressurized gas stoves not a few. Forgive me, I'm OCD.
I don't like butane or propane. The small cylinders corrode far to easily, and the large ones are a bomb.
I have to say that my favorite stove thus far is the now relatively rare Toyotomi kerosene cooker, which is currently out of production, (a close second is the Korean "Alpaca.") although a newer model is available outside the US. It's a non-pressurized wicked "flame spreader" stove much on the same plan as the "Perfection" kero/paraffin stove that was popular in the US for about 100 years, and is still in limited production among the Amish.
Lighting is simplicity itself. Raise the fiberglass wick and touch a flame to it. Wait three minutes for the flame to regulate, at which point the unit will be burning with a very pure blue flame. When cooking is finished, lower the wick. At this point, there may be a small puff of smoke.
However, there are no flare-ups. There is no chance of explosive vapor in the bilge. The stoves will only leak fuel if heeled over 45 degrees or more. These stoves burn pure enough on good fuel so there is no blackening of pots or other issues. They are also relatively easily adapted for pot rails for cooking whilst underway.
I bought enough wicks -- still a very commonly available item, and the only consumable part -- for my Toyotomi to last four or more years of of constant use for $36 USD.
The easy way is hard enough.