Cooking Without Electricity

When the power goes out, your electric stove, microwave, and other kitchen appliances become useless. Having alternative cooking methods ready ensures you can prepare hot meals, boil water for purification, and maintain some normalcy during emergencies.

Multiple options exist for cooking without electricity, each with advantages and limitations. Understanding these options before an emergency helps you choose appropriate equipment and use it safely when needed.

Safety is critical with alternative cooking. Most methods involve fire or combustion and must be used in appropriate locations with proper ventilation. This guide covers common options and their safe use.

Camp Stoves

Portable camp stoves designed for outdoor use work well for emergency cooking. Several fuel types are available.

Propane Camp Stoves

Two burner propane stoves similar to those used for camping provide substantial cooking capacity. They connect to small propane canisters or can adapt to larger tanks. Easy to use and regulate heat well.

Fuel: 1 pound propane canisters or 20 pound tanks with adapter.

Location: Outdoors only or in well ventilated garage with door fully open.

Butane Stoves

Compact single burner stoves using butane canisters. Popular for tabletop cooking. Very easy to use with excellent heat control.

Fuel: Butane canisters (8 oz typical).

Location: Outdoors or very well ventilated areas. Do not use in cold weather below 32°F.

Multi Fuel Stoves

Backpacking stoves that burn white gas, unleaded gasoline, kerosene, or other fuels. More complex but offer fuel flexibility.

Location: Outdoors only due to fuel volatility.

Grills

Gas Grills

Your backyard gas grill works for emergency cooking. Beyond grilling, you can use it with pots and pans (place on grates), boil water, and even bake with indirect heat and closed lid.

Fuel: Standard propane tanks.

Location: Outdoors only, away from structures.

Charcoal Grills

Charcoal grills provide cooking capability without gas infrastructure. Charcoal stores indefinitely when kept dry. Takes longer to start than gas but works well once going.

Fuel: Charcoal briquettes or lump charcoal. Store plenty.

Location: Outdoors only, never in enclosed spaces.

Portable Grills

Small tabletop or portable grills offer compact cooking for limited space situations. Useful for apartment dwellers with balcony access.

Other Cooking Options

Solar Ovens

Solar ovens use reflective panels to concentrate sunlight for cooking. No fuel required but depend on sunny weather. Good for slow cooking, baking, and pasteurization. Work best in summer months with clear skies.

Alcohol Stoves

Simple stoves burning denatured alcohol. Lightweight and compact. Lower heat output than other options. Fuel is readily available at hardware stores.

Location: Outdoors or extremely well ventilated.

Wood Fires

Fire pits, chimineas, or improvised cooking fires work when other fuels are unavailable. Requires fire building skills and wood supply. Check local burn regulations.

Location: Outdoors only in appropriate fire safe areas.

Sterno and Chafing Fuel

Canned heat products provide low heat for warming food. Not ideal for full cooking but can heat canned goods and keep food warm. Burns cleanly enough for indoor use with ventilation.

Safety Rules

Never Cook Indoors with Combustion

Grills, camp stoves, and any combustion based cooking must happen outdoors or in fully ventilated spaces. Carbon monoxide from incomplete combustion kills quickly and without warning. There are no exceptions to this rule.

Fire Safety

Keep fire extinguisher accessible. Clear cooking area of flammable materials. Never leave cooking unattended. Have water available for emergencies.

Stable Surface

Use cooking equipment on stable, level, heat resistant surfaces. Prevent tip overs. Keep away from foot traffic.

Supervision

Never leave cooking equipment unattended, especially with children or pets nearby. Extinguish completely when finished.

No Cook Options

Not all emergency eating requires cooking:

Ready to eat canned goods: Many canned foods are fully cooked and safe to eat cold. Not optimal but functional.

No cook meals: Sandwiches with shelf stable bread, crackers with peanut butter, canned fruits, trail mix, and similar foods require no preparation.

MREs and emergency rations: Military style meals ready to eat include heating elements or are designed for cold consumption.

Having no cook options available reduces pressure on cooking fuel during extended emergencies.

Quick Reference Checklist

• Have at least one alternative cooking method ready
• Store adequate fuel for 1 to 2 weeks of cooking
• Practice using equipment before emergency need
• Never use combustion cooking indoors
• Keep fire extinguisher accessible during cooking
• Stock no cook food options as backup
• Have matches or lighters in waterproof container
• Include manual can opener in supplies
• Plan for pot/pan compatibility with cooking method
• Consider fuel storage safety requirements