Since, in 1492, vitroceramic and/or induction cooktops were not operational. And given the characteristics of the caravel in question, placing the kitchen below deck is risky and impractical; the ship lacks a forecastle, so it couldn't be placed beneath it. Placing it in the lower deck is not feasible because it would hinder maneuvers and be subject to the elements, just like on the aft deck. The only viable option would be below the quarterdeck. Given the design of the ship, there is good ventilation and airflow between the helm and the lower deck (ideal for smoke evacuation). On the other hand, the construction material is refractory brick, and as fuel, in Spain during that period, oak and olive charcoal with high calorific value was used, which does not produce flames; only embers are formed, which, combined with the ambient humidity, make fire very difficult.I look at that stove close to the deck above and behind a ladder and wonder - did they actually have an open flame in there?
Book "The ships of Christopher Columbus", drawing of Santa Maria by Martinez-Hidalgo:
View attachment 440450View attachment 440439SM drawing by Mondfeld:View attachment 440447The Niña model built by Evgeniy Tropman (he is a serious researcher, I completely trust him):View attachment 440448View attachment 440449In R. C. Anderson's book "SEVENTEENTH CENTURY RIGGING" at the end of the first chapter it is written that the girth was a little more than half the diameter of the mast. You can rightly argue that Anderson wrote about ships of the 17th century, not the 15th, and you would be right, however, of the books that I have, only this one clarifies this point: neither Hockel, nor Mondfeld, nor Kurti write about this.
In principle, you already did it well, it seems to me that there is no need to redo it.