by Grant Ballard-Tremeer, Harald H Jawurek
Journal section: Theme Articles
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The open, wood-burning fire built on the ground with a pot supported above it - the 'three-stone fire' - is still an extremely common rural cooking device. The raising of such a fire on to a grate could lead to reduced heat losses to the ground and to increased completeness of combustion. This would favour both increased efficiency and reduced emissions. If these gains were significant the 'improved' open fire (IOF) might well constitute a good, essentially no-cost, stove...
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Tags: ThreeStoneFire ImprovedStoves BoilingPoint36 Efficiency Measurements
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