A boat galley is roughly the size of a broom cupboard, and you're expected to cook three meals a day in it, sometimes while the boat is heeled at 20 degrees. The photo above is our actual galley — that gimballed stove and the spice rack above it are aboard a 32ft sloop in St. Helier Marina. This isn't a studio set.
Most of the cooking on a Channel Islands passage happens in a seaway. Gimballed stoves help, but you still need pans that sit stably, heat evenly, and are light enough to handle one-handed when you need to grab a shroud.
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What to Avoid
Cheap non-stick coatings degrade fast in a salty, humid environment. Avoid anything where the non-stick is the main selling point — go stainless or hard-anodised aluminium. Also avoid sets where handles don't fold or detach; they're galley space killers.
