I had a Ravia, which is very similar to a Maxie and changed to an Origo. Two things triggered the change. In the first incident, I was using two burners to cook, one low to simmer and one on high. I went into the cockpit for a moment  and was distracted by a passer by. When I went back to the stove, the simmering burner had blown out and had leaked a significant amount of metho. I don't know why I did not have a fire. 

A friend had a fire, a leak developed in his stove at the back of the burners while the stove was in use. He was not aware of the leak and ended up with a fire under the stove and in the locker below. It consumed three extinguishers before it was out. Yes, of course he could have used water to extinguish it, but in the panic, he forgot.

the result for me was a change to a two burner Origo. When an oven is needed, I use a two handled pot with a glass lid and an oven thermometer placed so I can see it. This  allows manual regulation of the temperature. The oven replacement system had not had much use but I am happy with it so far.

Slightly off topic - do you think you'll be able to keep your sourdough going on the boat?

I don't think that's off topic, I think it's a crucial question!

I've only recently started making sourdough again and this time it's organic 100% wholemeal  fine-ground flour. So far it's very tasty, very nutritious... concrete. It lasts for ages though (as does concrete). Interestingly, as I eat so little, between baking sessions the sourdough plant is in and out of the fridge, by the range, out in the conservatory, back in the fridge... a big range of temperatures, so I think it should be feasible to keep the plant going on a boat. However, the boat environment is one of either fresh ocean air or bouts of air laden with mould spores and I would imagine, very few natural yeasts floating around. That might have an impact.

Got lucky and got the Origo 6000.

Put it to the test resulting in “the perfect loaf”

Steady 210-215 degrees Celsius  using Bio-ethanol 93%

25 minutes to warm it up with the baking pot inside. 
1,5 hours to bake a sourdough bread of 1700 grams  

Came out perfect, tastes even better.

Happy camper & bon appetit  

Anonymous wrote:We live in a (to put it mildly) risk-averse society!

Insurance and lawyer run society... Insurance wants only to insure companies that can't be sued... lawyers are looking for new things to sue for. Or something like that.

Note: not all insurance companies and not all lawyers

I have noticed that too, Annie, when there is less than a quarter left in the canister. However, I have not connected it with the idea that the fuel has become weaker. The glass matting-like stuff in the alcohol canister appears to have a strong wick-effect and thus spreads the fuel around in this material. As the canisters is nearing empty, the wick material will naturally turn drier and the stove will burn with less intensity.
I might be wrong, but this is my conclusion about it.

It takes a real fool to produce a run-away alcohol fire in that stove. Still, I have a fire blanket at hand, in addition to my 5-litre cans of water.

Arne

PS: In the specs for the Origo, it says that a canister takes 1.2l alcohol. With my 1l-bottles, it is natural to only fill with one litre. This lets me sail Ingeborg on her ear without fearing fuel spill, even if my stove is not gimballed.