The Economist: Fresher cookers
Technology and development: The humble cooking stove is being overhauled around the world with the help of “user focused” design
IF USER demand were the sole driver of innovation, the biomass cooking stove would be one of the most sophisticated devices in the world. Depending on which development agency you ask, between two-and-a-half and three billion people—nearly half the world’s population—use a stove
every day, in conjunction with solid fuel such as wood, dung or coal. Yet in many parts of the world the stove has barely progressed beyond the Stone Age.
The World Health Organisation (WHO) estimates that toxic emissions from cooking stoves are responsible for causing 1.6m premature deaths a year, half of them among children under five years old. In China 83m people will die from lung cancer and respiratory disease over the next 25 years, according to a recent report from Harvard University. Research from the University of California, Berkeley, on stoves in India, Guatemala and Mexico has found links between indoor air-pollution from stoves and increased incidence of pneumonia, cataracts and tuberculosis.
After an initial wave of stove design that sought to reduce deforestation through improved efficiency, scientists and engineers have turned their attention to stoves that minimise the levels of noxious emissions to which stove users—mainly women and children—are exposed. Crucially, they have also recognised the need to take account of the way in which stoves are actually used.
One of the principal problems the designer of a stove must solve is to optimise the thermodynamics. Typical stoves—including the basic “three-stone fires” still used in many parts of the world—draw in too much air during the combustion process, which cools the fuel and means more of it is needed. Even with more advanced designs, poorly insulated combustion chambers can add to the cooling effect and thus to the inefficiency. The challenge, explains Bryan Wilson of Envirofit, an organisation developing stoves for India (pictured above), is to optimise a stove’s air-fuel ratio and minimise heat transfer to improve combustion efficiency.
Envirofit’s latest stoves, introduced this year in a project sponsored by the Shell Foundation, use a carburettor design, with chimneys that draw air in through precisely calibrated inlets. Another model, the “Oorja”, developed by BP and the Indian Institute of Science, has an integrated battery-powered fan to direct air to wood pellets in the combustion chamber, improving efficiency. ...
IF USER demand were the sole driver of innovation, the biomass cooking stove would be one of the most sophisticated devices in the world. Depending on which development agency you ask, between two-and-a-half and three billion people—nearly half the world’s population—use a stove
The World Health Organisation (WHO) estimates that toxic emissions from cooking stoves are responsible for causing 1.6m premature deaths a year, half of them among children under five years old. In China 83m people will die from lung cancer and respiratory disease over the next 25 years, according to a recent report from Harvard University. Research from the University of California, Berkeley, on stoves in India, Guatemala and Mexico has found links between indoor air-pollution from stoves and increased incidence of pneumonia, cataracts and tuberculosis.
After an initial wave of stove design that sought to reduce deforestation through improved efficiency, scientists and engineers have turned their attention to stoves that minimise the levels of noxious emissions to which stove users—mainly women and children—are exposed. Crucially, they have also recognised the need to take account of the way in which stoves are actually used.
One of the principal problems the designer of a stove must solve is to optimise the thermodynamics. Typical stoves—including the basic “three-stone fires” still used in many parts of the world—draw in too much air during the combustion process, which cools the fuel and means more of it is needed. Even with more advanced designs, poorly insulated combustion chambers can add to the cooling effect and thus to the inefficiency. The challenge, explains Bryan Wilson of Envirofit, an organisation developing stoves for India (pictured above), is to optimise a stove’s air-fuel ratio and minimise heat transfer to improve combustion efficiency.
Envirofit’s latest stoves, introduced this year in a project sponsored by the Shell Foundation, use a carburettor design, with chimneys that draw air in through precisely calibrated inlets. Another model, the “Oorja”, developed by BP and the Indian Institute of Science, has an integrated battery-powered fan to direct air to wood pellets in the combustion chamber, improving efficiency. ...
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