I have a non-pressurized alcohol stove
(an Origo) on my boat and the ONLY drawback I've ever found to it is that it's totally silent (that's actually a plus and a minus: I can't tell just by listening if the stove
is on; but, if I'm really, really stealthy, at a dead calm anchorage I can slip out of bed at first light and quietly put on a pot of water for coffee or tea without waking The Admiral). I don't live aboard, so I might long for an oven
if I did. But, there are very few things I can't cook on my Origo with a cast-iron skillet/Dutch-oven combo set. A non-pressurized alcohol stove
is simpler, safer, and just as effective at cooking as propane. It may be a little slower than a "direct", non-vented kerosene stove (such as a Taylors), but faster than an "indirect", vented kero/diesel stove (such as a Dickinson "Lofoton").
If you want a kero/diesel stove with an oven, look at the Dickinson "Bristol". It's their smallest stove/oven. The stove-top does heat your pots "indirectly" (the flame heats the steel stove-top, which heats your pots and pans), so it's takes a while to get cooking from a cold start. However, it's also vented, so any odors will be minimal or nonexistent if properly set up and used.
Don't let others pooh-pooh your safety concerns. They may not have had any problems with their propane system (yet); but the folks who have had
a catastrophic propane accident aren't likely to be around to tell us about it, are they?