A review of improved Cookstove technologies and programs

Abstract

Many Cookstove programs have been implemented in many countries around the world. The objectives of these programs have been to reduce fuel use and hence reduce deforestation, and improve the health conditions of users by reducing environmental emissions. Other objectives include improving the social life of people in developing countries and reducing global climate change. The success of improved Cookstove programs has been reported as mixed. While some of the programs have achieved their target objectives, many of them have failed. This paper reviews the literature of improved Cookstove programs around the world. It starts with a review of some selected Cookstove technologies, classified by the types of fuel they burn and whether they are fixed or portable. This is followed by a review of different Cookstove programs, with the objective of finding the factors that determine their success, the form they should take, and the role played by the stakeholders. It is found that the success of the programs depends on the factors such as: compatibility of technical parameters of stoves with social expectations, consistency with local needs and culture, attitude of the users who are often afraid adopting new technology, and the stove cost. Also programs that use a "bottom-up" strategy, where users and local artisans play participatory roles in establishing a self-sustaining industry ensure success of the program.

Estimation of CO2 Emissions Produced by Commercial Grills in Veracruz, Mexico

“…As in the study area, grills vary according to the socio-economic level of their location, but can be typified by agreement with common characteristics. Grills are classified according to the design, the construction material, the type of fuel to be used, and portability [53].…”

“…Most grills observed are inefficient to conserve heat and achieve energy efficiency, are unsafe, and produce emissions harmful to health and the environment [53].…”

“…It is also mentioned that the design, technology, and construction materials of the grilling devices, as well as the utensils used for the process influence its efficiency to transfer heat, which, in turn, is related to the amount of wood consumed [53]. Likewise, this technology influences the nutritional and health quality of the meats offered to the consumers, and even in the quantity and quality of the emissions derived by the cooking process [51].…”

Energetic performance of landfill and digester biogas in a domestic cooker

“…lt should be noted that in some standards such as the Indian, Chinese and Kenya standards the efficiency required for biogas domestic cookers is 55% [29,35,60]. These differences found between standards in the energetic performance are due to different parameters considered in their calculations such as the standard temperature of the gas (O oc in the Indian and Chinese standard, 27 oC in the Kenya standard and 15 oC in the European standard), or the type of calorific value considered (gross or net).…”

“…The design of a conventional domestic cooker of NG or LPG, as used in this study, is slightly different from the typical stoves for biogas [60]. The main differences are found in the design of the burner and the pre-mixing process of the biogas with the air (primary air) that is carried out along a conduit to achieve a more homogeneous mix of the fuel with oxygen [33].…”