Technical design, costs, and greenhouse gas emissions of solar Injera baking stoves

Development and Performance Evaluation of Biomass-Based Injera Baking Gasifier Stove: A Case Study of Clean Cooking Technologies in Ethiopia

“…More than 90% of the final energy intake in Ethiopia is obtained through cooking, making it the primary energy-intensive technique. The baking of injera requires temperatures ranging from 180°C to 220°C [ 7 , 8 ]. Over 98% of the family's consumption in the region is based on using traditional biomass for cooking; on average, a family uses 37% of their power usage to bake traditional staples known as injera [ 8 ].…”

“…The majority of households complete their injera baking system by using an open fireplace, three stones, or a baking device, which is a wasteful and ineffective baking technique. The most in-depth household interest is the injera baking method, which accounts for about 50% of the biomass power consumption per family over a 12-month period [ 8 , 13 ]. Furthermore, open fire pits and basic baking stoves expose people to air pollution (nitrous oxides, carbon monoxide, particulate matter, carcinogens, and others) both acutely and continuously [ 14 , 15 ].…”

“…Despite being an improvement over the three-stone stoves, the mirt stove's poor performance and high thermal energy loss lead to an excessive fuel consumption, which, in turn, causes an excessive amount of deforestation in the nation as a result of societies cutting down bushes to meet the large demand for fuel woods. Numerous studies have shown that using biogas and the sun to cook and bake reduces indoor air pollution [ 8 ]. Sun cookers, however, are not as well accepted by society because they cannot be used to prepare meals indoors or at night.…”

“…Te baking of injera requires temperatures ranging from 180 °C to 220 °C [7,8]. Over 98% of the family's consumption in the region is based on using traditional biomass for cooking; on average, a family uses 37% of their power usage to bake traditional staples known as injera [8].…”

Implementación de cocinas mejoradas a leña y disminución de gases de efecto invernadero (GEI): el caso del proyecto Haku Wiñay/ Noa Jatayai en Perú

“…El consumo de combustible en kilogramos por día está directamente relacionado con la cantidad de miembros de la familia que usan energía para cocinar, lo que significa que familias más numerosas requieren más combustible (Ortiz et al, 2019), por tanto, es importante que el uso combustible como la leña sea eficiente, en esa dirección las cocinas mejoradas realizan una combustión y transfieren energía eficiente, en este caso el consumo de combustibles fósiles de una cocina mejorada frente a una estufa tradicional es de 10,8 kg de combustible por familia (López, 2022), estimado en unos 7,5 Gg CO2 eq que corresponde al 5,6 % de las emisiones nacionales (Kassa et al, 2021).…”