What we’re using:
Force 10 Liquid Propane 3-Burner Gimbal Galley Range for a Tiny House Stove Oven
Force 10 website info:
- The 3-Burner Gimballed Galley Ranges feature stainless steel construction, thermocouple protection on all burners a thermostatically controlled oven with a broiler, electronic spark ignition and a slide away oven door with viewing window. Available in (5) sizes. (Width includes the gimbal knobs on each side)
- Configuration: Stove/Oven
- Exterior Cabinet Material: Stainless steel
- Oven Door Window: Yes
- Oven Racks Included: One rack included
- Broiler: Yes
- LP Connections: 3/8″ male flare fitting
- Safety Features: Thermocouple gas shut off, pot holders, electronic spark ignition
- Electrical Connections: None, one “AA” battery required
- Approvals: CE, AGA and UL certified
- Warranty: Two years
The Good: Worked perfect right out of the box. We did take the gimbals off as we aren’t on a boat and didn’t need a swinging stove since we won’t ever be moving while cooking. Taking them off did require us to take the stove apart a little bit, but it all fit back together fine.
The construction is very high quality, and everything lights up the first time every time! There is one main burner that can boil water quickly and 2 smaller burners that take a bit longer to do the same. The oven is great for a tiny house since the door slides down and into the bottom of the unit which makes it so you can still use your hallway while its open. Its broiler works great, used it several times, the over heats up and seems to hold the temp that it is set for.
It is really easy to clean, just flip up the grill or take it off altogether and wipe it down, the stainless steel is high quality and hasn’t stained or pitted or shown any corrosion at all. Not like stainless steel would, but this stuff is staying quite shiney.
The Bad: The spacing I’d say is the first thing, for a 3 burner stove, there is no possible way you could really use all 3 burners at the same time. Even with smaller pots and pans, it’d be really difficult. Also, the tray under the burners, while well designed, Force 10 should figure out something with the screws that hold it on when it comes to cleaning because food and gunk gets crowded around them and there isn’t a way to get it 100% clean, just kinda have to live with it. The oven tray is kind of a pain to readjust quickly, I’m sure the design of it is made so it doesn’t slide around and it stays in place really well, however, it is hard to take it all the way out and put it back in due to the weird shaped bars toward the end of it.
In use: Overall, we are very happy with the unit beyond that issue I spoke of earlier with the spacing. Living with this appliance has been great, I make my coffee and eggs on it at the same time pretty regularly! Making something like spaghetti though is kind of annoying as I can’t really boil water and make sauce at the same time with medium/small pots/pans. Its like the front burner needs to come forward about an inch to make it perfect. We bake things in the over regularly and it’ll fit a standard square pyrex dish, two meatloaf pans, a half cookie sheet, a full pie tin, pretty much any medium sized bakeware you’ll throw in there. We use it almost everyday and can’t really fault it since there are obvious compromises while living tiny, this is a great stove you won’t have to compromise much on.
Would we buy again?
We’d recommend this Tiny House Stove Oven – even though it was originally made for a boat – I’d make the same exact choice again given the chance. We got it from West Marine and had it delivered to our closest location: http://www.westmarine.com/buy/force-10–three-burner-gourmet-galley-gimbaled-propane-ranges–P015_451_001_509
I do want to say however, that West Marine kept pushing back the dates of when it was going to be delivered for no reason from what I can gather and their customer service has a bit left to be desired.
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We decided to go with Shou Sugi Ban (burned cedar) siding for our tiny house mainly because of the benefits that burning the cedar provide that the Japanese figured out thousands of years ago – bugs are naturally deterred from burned wood, water sheets off of it because the pores of the wood close when exposed to flame as a natural defense from forest fires. We also love the look of it!
Here is a good tutorial on how to do it – original posting here: http://shousugiban.com/shou-sugi-ban-101/
ShouSugiBan.com describes the process as Shou Sugi Ban 焼杉板 (or Yakisugi) is an ancient Japanese exterior siding technique that preserves wood by charring it with fire. Traditionally, Sugi wood (cryptomeria japonica L.f., also called Japanese cedar) was used. The process involves charring the wood, cooling it, cleaning it, and finishing it with a natural oil.
Adapted from the architectural work of Terunobu Fujimori who practices the traditional technique and lives on the Japanese island of Naoshima. Please take all the necessary safety precautions when working with wood and fire! All of this is best done outside in a wind protected area.
Propane Torch – handheld or flame thrower style
fujimori-terunobu-charred-cedar-coaxing-portraitLong Handled Brush
Natural wood or mineral oil, if desired, like Penofin
Traditionally shou sugi ban requires that three Japanese cedar boards are bound to form a long triangle and a fire is started within the resulting tunnel to char the wood (as pictured). However today an alternative is to use a brick oven with gas burners to accommodate two six-foot-long wood boards at a time. However, if a brick oven is unavailable, one can also use a basic hand held propane torch/flame thrower device to individually burn each board, depending on quantity.
Char the top one-eighth inch of each board, a process that takes approximately seven to ten minutes. After the planks are charred, one should douse them with water if the fire doesn’t go out on its own. Let the boards completely dry.
Brush the charcoal dust off the dried, charred boards. The dust is very fine so use protective body gear and face masks to prevent unhealthy exposure to it.
Wash off the boards thoroughly and let them dry completely.
fujimori-terunobu-charred-cedar-water-portraitBoards can be left au naturel, or one can also finish the planks by oiling them with a natural wood sealant like Penofin. Boards will need to be oiled annually to preserve their character. From different angles the finished boards can look black, silver, or dark brown. Enjoy them!