Breakfast, lunch and dinner use different standard burner-hour allowances, made up of a fixed batch allowance plus an amount per attendee.
How the estimate works
Practical assumptions, visible by design
This is a planning range, not a promise. Menu, weather, wind shielding, pan size and how long burners are left running can all move the real figure.
Calculation assumptions ⌄
15% is added for hot water, washing-up and normal stop-start inefficiency around a camp kitchen.
The displayed low and high figures are 25% either side of the central estimate. Cylinder planning then adds 25% above the high figure.
Hob type changes burn rate and cooking speed. More hobs reduce elapsed cooking time; they do not reduce the food's underlying heat demand.
Use this for purchasing and logistics, not as a gas safety assessment. Follow appliance and cylinder instructions, use suitable regulators and hoses, keep cylinders upright, and cook only in an appropriately ventilated location under competent adult supervision.