Boat Galley vs. Home Kitchen – The Clever Boater

The galley on our boat and my kitchen at home are both used to prepare meals, but the similarities end there.

Referring to the food preparation area of a boat or yacht as a “kitchen” will reveal that you are new to the boating world. On boats, that space is always called the Galley. Upon closer inspection, Galleys are among the most fascinating areas on a boat, and the galley is much more pleasant to be in that smelly, loud engine room my husband hangs out in.

Why “Galley?”

Why is it called a Galley? I searched for the answer, and there are a lot of conflicting theories. Everything from “Galley used that way is the old spelling of ‘Jolly,’ because that’s where they kept the rum, and drinking was the high point of the sailor’s day.”

Another theory is that “There weren’t a lot of female pirates back then, so the men had to do all the jobs on the ship. Going back to the kitchen to make food while the other pirates sailed was considered a ‘gal’ -y job.” Ughhhh!

The most believable explanation for the term ‘galley’ comes from etymonline.com. They say that the term originally referred to the long, flat ships used by the ancient Greeks and Romans and included a designated area for cooking. These Mediterranean vessels, also called galleys, typically featured one or more decks and were often employed for warfare and piracy. Over time, the term has evolved into a more general maritime vocabulary, referring to any kitchen on a waterborne vessel since around 1750.

Deserving Of A Special Name

Cooking areas on boats have a special name because they differ significantly from kitchens in our homes on dry land. One major reason for this difference is space. In a typical modern American home, 100 square feet is often considered the minimum size for a kitchen. However, even large yachts frequently face much stricter space restrictions. Sometimes, the galley may be limited to just a tenth of that size.

We refer to our galley as a “one-butt galley.” Only one person fits at a time.

Boats generally have lower ceilings than houses, as the cabins do not provide the same headroom, so overhead cabinet space may be minimized. Additionally, counter space is limited, cabinet depths are shallower, and many galleys are located against the boat’s hull. This positioning means the hull’s curvature can further restrict the available space.

Power Constraints

One significant difference between the food preparation areas in the home kitchen and those on water is the type of power they use. In the United States, homes typically have access to 120 volts of AC power, and installing 240 volts for larger appliances is straightforward. On a boat, however, the galley usually utilizes various power sources, such as 12 volts, 24 volts, or 120 volts, and may involve a combination of AC and DC power. This depends on the boat’s size, whether it is plugged into shore power, whether a generator is in operation, or whether it is running on battery power. Consequently, marine appliances cannot be interchanged with home appliances; refrigerators, stove tops, and coffee machines designed for boats are specifically built for marine use.

Refrigerators need special consideration as they must be able to keep food cold even when shore power or generator power is not available. Therefore, the refrigerator must be capable of operating on DC battery power as well as AC shore, inverter, or generator power.

Appliance size is also a consideration. That 4-slice toaster you use to crisp up your morning bagels at home will trip the breaker on most boats. Try to make coffee and microwave a burrito; you might find neither is ready soon due to an overloaded circuit. So, judicious power management and planning your cooking order are important onboard to ensure that everything is ready at the same time while not upsetting the “chief engineer.”

Weight and Balance

Another key difference between galleys and kitchens is weight. When designing a boat, builders must consider the weight of appliances, countertops, and cabinetry, particularly when the galley is off-center. Most boat builders locate the galley on one side of the boat, so they must consider counterbalancing that weight. Ensuring the boat floats level is crucial.

This consideration can influence the choice of materials for countertops and the size and placement of accessories. Refrigerators serve as a prime example; while they may be large and heavy in our homes, installing a traditional home-style refrigerator on a boat—even if there is enough space—can compromise balance and stability by raising the center of gravity.

Maximizing Space in a Boat Galley

Among the many factors that influence the design and outfitting of a boat’s galley, space constraints, and optimization stand out as the most significant. Boat builders have been tackling this challenge since ancient times, and in the modern era, they have developed impressive solutions to create space where it seems absent. Cooktops and sinks are equipped with fitted covers, allowing them to serve as additional counter space. Dead corners are designed with opening tops to provide storage options or even serve as trash bins, while oddly shaped gaps between appliances are outfitted with slide-out racks for added convenience.

Boats designed and built in the 1980s and 1990s are impressive in their creative use of space and consideration of the long-term cruiser. They feature large storage areas; many have either larger refrigerators or separate refrigerator and freezer compartments.

Visiting boat shows and looking at more modern boats, it seems the tendency with cruiser-style boats today is for designs more targeted to weekend use instead of long-term cruisers. Storage space is exchanged for more open space or entertaining areas.

Smaller cruisers like Nordic, Ranter, and American Tugs, and Cuddy Cabin boats like Cutwater, and Rosborough are great examples of creative use of space. Out of necessity, the designers have incorporated microwave ovens and refrigerators built into seat bases. Seats fold down and transform into counter tops and others serve dual purpose as helm seats, and turn to be used at the dining table.

When we first started looking at boats, we sea-trialed a Ranger Tug and were surprised to find a full, nicely equipped galley in a 29-foot boat, making them more than capable of longer-term cruises or The Great Loop.

A Kitchen Becomes A Galley

The boat Galley has special features designed to adapt to use on the water. Since you use your galley when underway, and items on counters are tipped and tilted by waves, countertops have raised edges (fiddle rails) to keep items from sliding off. Shelves have railings to keep items in place. Cabinet doors, drawers, and refrigerators use latches to keep them closed when the boat rocks and rolls.

Many boats have special racks for stemwear, bottles, plates, and cups to keep them from crashing against each other in rough water.

Tip: I use round felt plate protectors to keep plates, pots, and pans from rattling together while underway.
$12.99 for a set of 20! See them on Amazon

Sailboat galleys require special consideration as food is often prepared when the boat is heeled at an angle. Most sailboats have combined cooktop oven units mounted on gimbals that allow them to stay level when the boat is running at an angle. Also, sailboat cooktops will often feature adjustable rails to keep pots in place while the boat rolls.

Don’t Give Up The Comforts Of Home

The key to a productive galley is to make the most of your limited space. Here are a few hints on making your boat’s “Kitchen” as productive as your home’s “Galley.” 😉

Downsize—Make a list of your favorite kitchen tools. Look for smaller or collapsible versions. For example, choose a compact 2-slice toaster instead of your 4-slice version.
Switch to Silicone—Silicone bowls, colanders, and cookware are easier to store than metal or glass. Many collapse or can be rolled up. They are also lighter and won’t make a racket when they move around in rough weather or from engine vibration.
Use Stacking Cookware—Stacking cookware saves space. I use the Magma Cook System.
Cook outside—Most boaters have a BBQ onboard. Plan your menu around cooking at least part of your meal outside, freeing up galley space.
Repackage—Commercial product packaging wastes a lot of space, and cardboard on a boat is a big no-no! Repackage in square storage containers or seal bags to maximize both space and freshness.
Maximize Your Counterspace—Don’t over clutter your limited counter space with appliances and containers. Find places to store them until needed.
Preprep Meals—Prepare the meals that will need lots of power when at a dock with shore power, and freeze or refrigerate to eat when you are underway or at anchor.

You can cook almost as effectively in your Boat Galley as you do in your Home Kitchen. The key is picking the right appliances, tools, and recipes. With a little experimentation, you will find that Galley cooking is just as rewarding as home cooking. We’ve cooked Thanksgiving dinners, Baked Blondies, and Cookies, and enjoyed numerous multi-course meals onboard. So, release your inner Gordon Ramsey. With proper planning, your galley won’t become Hell’s Kitchen!