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Traditional Cooking Devices

Literature reports that the three stones open fire (TSF) persists as the most prevalent fuel-using technology to cook the meals in the villages and urban slums of the developing world. Traditional stoves have been around for thousands of years and have evolved to meet the local needs in a way that is affordable for the users. There are many sophisticated types of traditional stoves, ranging from mud stoves to heavy brick stoves to metal ones

Fuel Use in Traditional Stoves

In rural households, food is generally cooked on clay stoves. These stoves use biomass as fuel. A family of 5 to 6 persons requires about 8kg of fuel every day. Surveys showed that, on an average, the domestic fuel consists mainly of agricultural residues and cattle dung, supplemented by wood to the extent of about 40%. The former is generated in the family farm, while the latter, consisting mainly of branches of trees, is collected in the neighbourhood. Even families who can afford modern fuels, prefer to use biomass because it is available free of cost. In forested regions, the fuel consists almost exclusively of wood.

Disadvantages of Traditional Stoves

The traditional stoves are very wasteful. They use only 10% of the total heating potential of the fuel burnt in them. Another disadvantage of the traditional chulhas is that they produce a lot of smoke, soot and unburnt volatile organic matter, which not only blacken the pots and the walls of the kitchen, but also pollute the indoor air and adversely affect the health of the householders. Housewives and infants are affected the most by these pollutants, because they are maximally exposed to the flue gases.
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Some of the traditional stoves are described below:

Last edited by raffaella@ecoharmony.com .
Page last modified on Wednesday October 13, 2010 14:26:56 GMT.
  • A practitioner's journal on household energy, stoves and poverty reduction.



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