The lasagna was the final straw. Between the steam from boiling noodles, heat radiating from the cast-iron skillet and oven, our living space quickly became uncomfortably warm.
We have air conditioning, but only a single window unit and a portable floor model. We usually get by with fans and shades—our Colorado home sits at 7,500 feet and typically stays cool. This summer was different: heat that seemed to stretch on for weeks drove us to rethink how we cooked.
After one particularly hot dinner, with both AC units working overtime to chase lingering kitchen heat, my partner suggested we stop cooking indoors until the heat broke. I agreed to try it.
The logistics of a makeshift outdoor kitchen
Our outdoor setup is intentionally simple: a reliable two-burner propane camp stove, a barbecue grill and a folding prep table. We cook on the deck and use the grill both for direct cooking and as a warming area for finished dishes.
We had a few advantages to begin with—a sheltered wooden deck, a mostly dry climate, and a wind-blocking fence. Challenges included an overhead power line that local birds like to perch on, the occasional dust devil, and my tendency to bring too many ingredients and spices out at once.
The experience of cooking outdoors
Cooking outside felt a lot like an extended campsite kitchen, but with the conveniences of home: a full-size refrigerator, cupboards stocked with spices, and a dishwasher to handle the dirty pans. It’s pleasant to watch finches and clouds while working, and the outdoor heat feels less oppressive because it’s temporary and doesn’t follow us inside all evening.
There were downsides. I still frequently forgot an ingredient or utensil and ran back inside, which would be less of an issue if outdoor storage were pest-free; we clear everything in at night because of spiders, bird droppings and dust. The two-burner setup and lack of an oven forced me to simplify some recipes, but a toaster oven brought outside on occasion helped a lot. And weather can be unpredictable—one evening a dust devil left a crunchy coating on a stack of crepes.
On the plus side, some dishes turned out better outside. Flash-frying tofu or searing hot peppers didn’t smoke up the house or make everyone’s eyes water. Using lids to keep out dust and insects has the added benefit of cooking more efficiently, retaining heat and moisture.
Outdoor kitchen gear: basics
Cooktop: We use a camp stove because we already own one, but if you’re buying gear for regular outdoor cooking, consider induction burners. Camp-stove flames are harder to fine-tune and rarely allow a true low simmer. Induction provides precise control and is often easier to work with for a wider variety of dishes.
Barbecue grill: A propane grill does more than brown meats. It functions as an impromptu oven for warming bread and a staging area to keep sides warm. Cast-iron or stainless cookware works well on the grill surface. An electric grill is another workable option for some setups.
Prep station: A sturdy folding table gives enough room for chopping and staging ingredients. Metal tables stand up to heat and frequent use better than cheap plastic models; just use a trivet to protect painted surfaces from hot pots.
Accessories: Collapsible bins and folding sinks are extremely handy for carrying ingredients, holding dirty dishes or keeping things iced. Containers with lids help keep out dust and critters, which is essential if you’re storing items outdoors overnight.
Outdoor kitchen gear: extras
Some kitchen tools translate well outdoors. A multicooker or electric pressure cooker is useful because it’s enclosed, which protects food from dust and insects. A toaster oven brought outside expands what you can make without returning inside, and countertop pizza ovens or portable propane pizza burners can crisp up proteins and vegetables quickly.
If budget allows, purpose-built outdoor cabinets and workstations make the setup look and feel more permanent, but even simple folding furniture and compact appliances can meet most needs.
The verdict on cooking outdoors
Overall, cooking outdoors is more effort than using the indoor kitchen, but it hasn’t felt like a chore. I haven’t mastered an outdoor lasagna yet, but the experience reconnected me with the process of cooking—chopping more deliberately, watching garlic sizzle, and paying closer attention to technique.
Most importantly, the experiment delivered on its main goal: keeping the house cooler. Not adding heat during meal preparation allowed our air conditioners to catch up and even cycle off occasionally. The result was better sleep, lower AC runtime, and improved comfort and mood. In a larger home the effect would vary, but for our situation it was significant.
Will I bring the kitchen back inside when temperatures drop? Absolutely—indoor cooking is easier. But I’ve enjoyed the change of pace and will likely repeat the experiment next summer. It’s a practical, low-tech way to cope with prolonged heat and a reminder that small changes to routine can make a big difference.