Well, I'm one of the crazies that like to show off my cooking skills, even while backpacking or on tour. That includes baking.

I really like the Bluet stoves. I have two; one of them is over 35 years old and is still going strong. I like the easy lighting and adjustable flame.

A big downside is that you have to use the proprietary cannisters...but you have to carry fuel somehow anyway.

It also has a reputation for not lighting in freezing temperatures. Again, I've never had a problem in sub freezing temerature or "high" altitude (I'm talking up to 14,000' here). Just keep the cannister in your tent or sleeping bag, and it will be ready to go in the morning.