Nope, the stove is not gimbaled. It's a shipmate coal/wood stove that can take a diesel insert in the firebox. We've got non-pressure (Trangia) alcohol burners for quick use/summertime use as well. One of the reasons I'm a "one burner" girl, is that when we're at the dock on shorepower, I'm just as likely to pull out the hotplate and cook as I am to fire up the stove or use a couple Trangia burners in the stove eyes. We spent 9 months living aboard while still working on the boat in the boatyard--most that time I was cooking on a one burner hotplate
Only real issue was that coffee had to be made before the meal started whereas I'd usually do it all at once. We boil water for coffee and either use a french press, make camp coffee, or (hubby does) instant, btw. No coffeemaker. I'd only start up the wood burning stove in the evenings for dinner meal and night time heat.
About 30 years ago, I learned many one pot cooking skills from lots of canoe, bike, and backpacking trips with typically 2 to 5 people. A helpful book for folks who just can't imagine working with a single burner is a camping book called The One Burner Gourmet
My fry-pan of choice for that breakfast meal is a large 11-1/2" one but would only serve 4 people with the meal described. I'd have to move to two pots for more folks
I'd love to be at sea for 7 weeks. I'd have loved to do that trip you describe. Next month, here in San Diego, there's a fellow and his girlfriend who will be giving a talk describing their circumnavigation--they just did the whole roaring 40's thing/all the great capes in 8 months w/ about 60 days in port. I bet it was a blast.
Back to stoves...while we love using the stove with wood, the energy density of coal is better and diesel even better still so on any long trips, we'll likely be using coal or putting a diesel burner in the firebox. This type of stove gets "all hot all over" so that you're able to bake and use all burners at once--thus the only limit on pots really is how many you'd like to clean
In the winter, I do a lot of baking and in general we eat better, too