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Difference between revisions of "GIZ HERA Cooking Energy Compendium"

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<span style="color: rgb(255,0,0)">This is 'work in progress': Until mid 2011 the compendium will be revised.</span>
 
  
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= [[Preface|Preface]] =
+
<div class="grid"> <!--Start grid -->
 +
<div class="width-1-1">
 +
[[File:Flag of France.png|25px|Click here to go to the French Version|alt=Click here to go to the French Version|link=Cooking Energy Compendium - French Version|right]][[Cooking Energy Compendium - French Version|Version française]]
 +
</div>
 +
<div class="width-1-1"> <div style="background-color: rgb(253, 206, 95);">
 +
[[File:HERA Cooking Energy Compendium Banner.png|left|800px|GIZ HERA Cooking Energy Compendium|alt=GIZ HERA Cooking Energy Compendium|link=GIZ HERA Cooking Energy Compendium]]</div></div>
  
−
= Basics&nbsp;about Cooking Energy <br> =
+
<div class="width-1-1 box style="font-size: 95%">
 +
----
  
−
*[[Facts on cooking energy|Facts on Cooking Energy]]<br>
+
Learn more about [[Preface - GIZ HERA Cooking Energy Compendium#Why this Compendium.3F|why this manual for programs and projects to implement cooking energy interventions was compiled]] and [[Preface - GIZ HERA Cooking Energy Compendium#How to Use this Compendium|how to use this compendium.]]
−
*[[Frequently Asked Questions on Cooking Technologies|Frequently Asked Questions]]
 
  
−
= Policy Advise on Cooking Energy  =
+
----
 +
</div>
  
−
*[[Introduction: Woodfuel Crisis|Background - Cooking&nbsp;Energy Crisis]]  
+
<div class="width-1-1"> <div style="background-color: rgb(253, 206, 95);">
−
*[[Policy Challenges in the Woodfuel Sector|Policy Challenges in the Woodfuel Sector]]<br>
+
==== [[The Cooking Energy System]] ====
−
*[[Assessing wood fuel supply potentials|Assessing Woodfuel Supply Potentials]]<br>
+
</div></div>
−
*[[Woodfuel intervention strategy|Cooking Energy&nbsp;Intervention Strategies]]&nbsp;
 
  
−
= Designing and Implementing Cooking Energy Interventions  =
+
<div class="width-1-1">
 +
====[[Cooking Fuels]]====
 +
</div>
 +
<div class="width-1-4 box">
 +
==== [[Cooking with Solid Fuels|Cooking with Solid Fuels]]====
  
−
=== '''Scoping and Inception Studies for&nbsp;Cooking Energy Interventions'''&nbsp;  ===
+
*[[Cooking with Firewood|Cooking with Firewood]]<br/>
 +
*[[Cooking with Charcoal|Cooking with Charcoal]]<br/>
 +
*[[Cooking with Dung|Cooking with Dung]]
 +
*[[Cooking with Agricultural Residues|Cooking with Agricultural Residues]]
 +
*[[Cooking with Coal|Cooking with Coal]]<br/>
  
−
*[[Scoping Cooking Energy Systems|Scoping Cooking Energy Systems]]
+
</div>
−
*[[Inception Studies for ICS opportunities|Inception Studies for ICS opportunities&nbsp;]]
+
<div class="width-1-4 box">
−
*[[Inception Studies for Biomass Energy Supply Opportunities|Inception Studies for Biomass Energy Supply Opportunities]]
+
==== [[Cooking with Liquid Fuels|Cooking with Liquid Fuels]]====
  
−
*[[Carbon Funding|Carbon Funding for cookstoves<br>]]
+
*[[Cooking with Ethanol and Methanol|Cooking with Ethanol and Methanol]]
 +
*[[Cooking with Plant Oil|Cooking with Plant Oil]]<br/>
 +
*[[Cooking with Kerosene|Cooking with Kerosene]]<br/>
 +
</div>
 +
<div class="width-1-4 box">
 +
==== [[Cooking with Gas|Cooking with Gas]]====
  
−
=== '''Designing and implementing ICS Supply Interventions'''  ===
+
*[[Cooking with Biogas|Cooking with Biogas]]
 +
*[[Cooking with Woodgas|Cooking with Woodgas]]
 +
*[[LPG for cooking|Cooking with LPG]]
 +
</div>
 +
<div class="width-1-4 box">
 +
==== Cooking with other Fuels ====
  
−
*[[Enhancing production of ICS|Enhancing Production of ICS]] siehe alter links: ([[2.2 Production of Woodfuel Stoves|2.2 Production of Woodfuel Stoves]] und [[Intervention A: Market Introduction of Efficient Woodfuel Stoves|Intervention A: Introduction]])<br>(Product devolpment, production and marketing systems (incl. trainers)
+
*[[BLEENS - Biogas, Liquefied Petroleum Gas, Electricity, Ethanol, Natural Gas, and Solar#Electricity|Cooking with Electricity]]
−
*[[Commercialisation of Cookstoves|Commercialisation of Cookstoves]]  
+
</div>
−
*[[Creation of Public Awareness|Creation of&nbsp;Public Awareness]]
+
<div class="width-1-1 box">
−
*[[User training|User Training]]
 
−
*[[Financing Mechanisms for Cookstove Dissemination|Financing Mechanisms for Cookstove Dissemination]]
 
−
*[[Quality assurance of ICS|Quality Assurance of ICS]]<br>national standards
 
−
*[[Scaling up strategies|Scaling-up Strategies]]
 
−
*[[Result Based Monitoring of Cookstove Projects|Result Based Monitoring]] <br>outcome monitoring, impact assessment, methodology
 
−
*[[Sustainability of cookstoves|Sustainability of Cookstoves]]<br>sustainability assessment, exit
 
  
−
=== Designing and implementing Woodfuel Supply Intervention  ===
+
====[[Improved Cookstoves and Energy Saving Cooking Equipment]]====
  
−
*[[Woodfuel Production Options|Woodfuel Production Options]]
+
</div>
−
*[[Charcoal Production|Charcoal Production]]<strike>'''<br>'''</strike>
+
<div class="width-1-1 box">
  
−
= Cooking Energy Technologies and Practices  =
+
==== Classification of Cookstoves ====
 +
</div>
 +
<div class="width-1-4 box">
  
−
*[[Global stove diversity|Global stove diversity]]
+
*[[Firewood Cookstoves|Firewood Cookstoves]]
 +
*[[Charcoal Cookstoves|Charcoal Cookstoves]]
 +
*[[Dung-burning Cookstoves|Dung-burning Cookstoves]]
 +
*[[Coal Stoves|Coal Stove]]
 +
*[[Dual Fuel Stoves|Dual Fuel Stoves]]
 +
*[[Baking with Improved Ovens|Baking with Improved Ovens]]&nbsp;
  
−
=== Cooking with Woodfuels (Firewood and Charcoal)<br> ===
+
</div>
 +
<div class="width-1-4 box">
 +
*[[Alcohol Stoves|Alcohol Stoves]]
 +
*[[Plant Oil Cookers|Plant Oil Cookers]]
 +
*[[Kerosene Stoves|Kerosene Stoves]]
  
−
One of the characteristics of humankind is the ability to control fire and utilise it to prepare food. The oldest cooking fuel is firewood in the form of logs and branches from trees. Charcoal is the fuel derived from wood by pyrolysis in the process of carbonisation: the wood looses the volatile contents and the lighter yet energy-dense char remains. Due to the ease of transport and use, charcoal has become a prevalent cooking fuel in many urban areas of this planet, while firewood is more prevalent in rural areas. <br>  
+
</div>
 +
<div class="width-1-4 box">
 +
*[[Biogas Stoves|Biogas Stoves]]
 +
*[[Gasifier Stoves|Gasifier Stoves]]
 +
*[[LPG cooking system|LPG Stoves]]
 +
</div>
 +
<div class="width-1-4 box">
 +
*Electric Stoves
 +
*[[Cooking with the Sun|Solar Cookers]]
 +
</div>
 +
<div class="width-1-4 box">
 +
==== [[Standards for Improved Cookstoves|Standards for Improved Cookstoves]] ====
 +
</div>
 +
<div class="width-1-4 box">
 +
==== [[Testing of Woodfuel Stoves|Testing Improved Cookstoves]]<br/> ====
 +
</div>
 +
<div class="width-1-4 box">
 +
==== [[Energy-Saving Cooking Equipment|Energy Saving Cooking Equipment]]====
  
−
As firewood and charcoal have very different burning properties they need different devices (stoves) for cooking. This section deals with both fuel-types seperately. Other types of biomass feature in the next chapter Cooking with other Biomass Fuels. <span style="color: rgb(255, 0, 0);">(link reinsetzen)</span><br>  
+
*[[Pressure Cookers|Pressure Cookers]]
 +
*[[Heat Retainers - Thermos Flasks and Fireless Cookers|Heat Retainers - Thermos Flasks and Fireless Cookers]]<br/>
 +
</div>
 +
<div class="width-1-4 box">
 +
=== [[General Kitchen Management Practices|Cooking Practices & Kitchen Management]]===
  
−
*[[Cooking with firewood|Cooking with Firewood ]]<br>woodfuel stove types (HH, SME, SI)<br>  
+
*[[Firewood Management Techniques|Fuel Management Practices]]
−
*[[Cooking with charcoal|Cooking with Charcoal]]<br>Stoves designed to burn carbonised biomass
+
*Stove Management Practices&nbsp;
−
*[[Cooking practices for woodfuel users|Cooking Practices for Woodfuel Users]]<br>fuel management, stove usage
+
*Cooking Practices & Kitchen Management
−
*[[Testing of woodfuel stoves|Testing of Woodfuel Stoves]]
+
*Kitchen Ventilation
 +
</div>
 +
<div class="width-1-1"><div style="background-color: rgb(253, 206, 95);">
 +
==== Basics about Cooking Energy ====
 +
</div></div>
 +
<div class="width-1-1 box">
 +
*[[Facts on Cooking Energy|Facts on Cooking Energy]]
 +
**[[Facts on Cooking Energy#Cooking Energy and the.C2.A0Sustainable Development Goals .28SDGs.29|Cooking Energy and the Sustainable Develoment Goals]]
 +
**[[Facts on Cooking Energy#Cooking Initatives on the International Agenda|Cooking Energy Initiatives on the International Agenda]]
 +
**[[Facts on Cooking Energy#Cooking Energy on the Regional and National Agenda|Cooking Energy Initiatives on the Regional and National Agenda]]
 +
**[[Facts on Cooking Energy#Cooking Energy and Focal Areas.C2.A0of Development Cooperation|Cooking Energy and Focal Areas of Develoment Cooperation]]
 +
**[[Facts on Cooking Energy#Lessons Learnt from Improved Cookstove Projects|Lessons Learnt from Improved Cookstove Projects]]
  
−
=== Cooking with other Biomass Fuels <br>  ===
+
*[[Frequently Asked Questions on Cooking Technologies|Frequently Asked Questions]]
  
−
Not all biomass comes in the form of logs and thicker branches of trees, that have been used as cooking fuel since humans learned how to prepare food with the help of a domesticated fire. The efficient and clean use of other types of biomass as fuels requires some preparation, processing and refining of the fuel. Some fuel types need specific set-ups and burners to combust well and generate heat that is useful for cooking. Thus, this section is structured by the types of '''biomass fuels''', including the devices needed for cooking with each fuel. You find information on other fuels that are not based on biomass (solar, fossil fuels) in a separate chapter. Please note that most households do not only rely on one type of fuel only. Mostly households have cater for the household energy needs wiht a mix of different fuels. People make choices depending on many factors like the availability, affordability, convenience and safety of a fuel.<br>  
+
</div>
 +
<div class="width-1-1"><div style="background-color: rgb(253, 206, 95);">
 +
==== Policy Advice on Cooking Energy ====
 +
</div><div>
 +
<div class="width-1-1 box">
 +
*[[Background - Cooking Energy Crisis|Background - Cooking Energy Crisis]]
 +
*[[Cooking Energy Intervention Strategies|Cooking Energy Intervention Strategies]]
 +
*[[Biomass Energy Strategy (BEST)|Biomass Energy Strategy (BEST)]]
  
−
*[[Cooking with non timber solid biomass fuels|Cooking with Other Biomass Fuels]]&nbsp;(1. dung 2. unprocessed residues 3. processed fuels)  
+
</div>
−
*[[Cooking with liquid biomass fuels|Cooking with Liquid Biomass Fuels]] (1. alcohol fuels (methanol, ethanol) 2. plant oils)&nbsp;&nbsp;
+
<div class="width-1-1"><div style="background-color: rgb(253, 206, 95);">
−
*[[Cooking with gas from biomass|Cooking with Gas from Biomass]]&nbsp; (1. biogas 2. woodgas)
+
====Planning Cooking Energy Interventions====
 +
</div></div>
 +
<div class="width-1-1 box">
 +
*[[Frame Conditions for Planning Cooking Energy Interventions|Frame Conditions for Planning Cooking Energy Interventions]]
 +
*[[Process of Planning Cookstove Interventions|Process of Planning Cookstove Interventions]]
 +
*[[Content of Planning Cookstove Interventions|Content of Planning Cookstove Interventions]]
 +
</div>
 +
<div class="width-1-1"><div style="background-color: rgb(253, 206, 95);">
 +
====Designing and Implementing Improved Cookstoves (ICS) Supply Interventions====
 +
</div></div>
 +
<div class="width-1-1 box">
 +
*[[Enhancing Production of Improved Cookstoves (ICS)|Enhancing Production of Improved Cookstoves (ICS)]]
 +
*[[Commercialisation of Cookstoves|Commercialisation of Cookstoves]]
 +
*[[Creation of Public Awareness for Improved Cookstoves (ICS)|Creation of Public Awareness for Improved Cookstoves (ICS)]]
 +
*[[Improved Cookstoves (ICS) - User Training|User Training - Improved Cookstoves (ICS)]]
 +
*[[Financing Mechanisms for Cookstove Dissemination|Financing Mechanisms for Cookstove Dissemination]]
 +
*[[Quality Assurance of Improved Cookstoves (ICS)|Quality Assurance of Improved Cookstoves (ICS)]]
 +
*[[Improved Cookstoves - Production Systems and Quality Management|Production Systems and Quality Management of Improved Cookstoves]]
 +
*[[Scaling-up Strategies of Improved Cookstoves (ICS)|Scaling-up Strategies of Improved Cookstoves (ICS)]]
 +
*[[Result Based Monitoring of Cookstove Projects|Result Based Monitoring of Cookstoves Projects]]
 +
*[[Sustainability Assessment of Improved Household Cookstove Dissemination|Sustainability of Cookstoves]]<br/>
  
−
=== Cooking with Nonbiomass Fuels  ===
+
</div>
−
 
+
<div class="width-1-1"><div style="background-color: rgb(253, 206, 95);">
−
*[[Cooking with Sun|Cooking with Sun]]
+
==== Designing and Implementing Woodfuel Supply Interventions ====
−
*[[Cooking with fossil fuels|Cooking with Fossil Fuels]] (1. kerosin, 2. fossil gas, 3.coal)
+
</div></div>
−
 
+
<div class="width-1-1 box">
−
= General Cooking Practices  =
+
*[[Policy Challenges in the Woodfuel Sector|Policy Challenges in the Woodfuel Sector]]
−
 
+
*[[Inception Studies for Biomass Energy Supply Opportunities|Inception Studies for Biomass Energy Supply Opportunities]]
−
How efficiently cooking can be done in a household not only depends on the stove technology in use. Often the way the fuel is prepared or the stove is used and handled offers an even greater potential to improve efficiency and limit resource use for cooking. One option is for users to '''adjust their''' '''behaviour and adopt efficient cooking practices or techniques'''. <br>
+
*[[Assessing Wood Fuel Supply Potentials|Assessing Woodfuel Supply Potentials]]
−
 
+
*[[Woodfuel Production Options|Woodfuel Production Options]]
−
Another option is to integrate '''other energy saving devices and technologies''' into the household cooking system:&nbsp;<br>
+
*[[Charcoal Production|Charcoal Production]]
−
 
+
*[[Biomass Briquettes – Production and Marketing|Biomass Briquettes – Production and Marketing]]
−
*'''Pressure cookers''' enhance the cooking process, so that the same cooking can be done faster and with less energy input
 
−
*'''Heat retainers like thermos flasks or 'fireless cookers'''' (also called the heat-retaining box, the hay bag or hot bag) maintain the heat and can do both: keep on cooking without a heat source and keep food or liquids warm over time. <br>
 
−
 
 
−
These are technologies that can save substantial amounts of energy, but not substitute a stove. In order to retain heat, that heat needs to be put into the food first!<br>
 
−
 
 
−
== General kitchen management practices  ==
 
−
 
 
−
<br>
 
−
 
 
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== Cooking with retained heat, without additional fire<br>  ==
 
−
 
 
−
=== Thermos flasks<br>  ===
 
−
 
 
−
Thermos flasks are an inexpensive way to maintain water, beverages or liquid food hot over time. In places, where food preparation is based on pouring hot water over food items like e.g. in Tibet, thermos flasks can be a major game-changer in the cooking system of a household:&nbsp; Alongside solar cookers, families own up to five thermos flasks and store the water heated by the solar cooker during the day. The hot water is used for preparing both morning and evening meals (mainly soup and porridge) enabling the solar cooker to fulfil almost all the household energy needs. However, this represents a rather specific case, which may not be transferable to many other countries. Yet, thermos flasks are currently underutilised and could probably play a more important role.<br>
 
−
 
 
−
<br>
 
−
 
 
−
=== Retained Heat Cookers or 'Fireless Cookers'<br> ===
 
−
 
 
−
The fuel consumption in the process of food preparation on a fire is not constant. A lot of fuel is required to heat up the content of a cooking pot. Once it is boiling, it only takes little energy to keep it hot and maintain the temperature at boiling point. Some foods like legumes, (sweet) potatoes, cassava or rice etc. do not require any stirring. The content of the pot has to be heated once to the boiling point and then kept at simmering level on a little flame without having to open the lid of the pot. If you open the lid of the pot and stir the content, the temperature goes down quickly and more fuel is needed to get it back to boil.<br>The small fire basically replaces the heat that is lost to the environment through the surface of the cooking pot and the closed lid. If you don’t use a lid, the heat loss will be even bigger and you need more fuel.<br>So there are two ways of maintaining the heat in the cooking pot: <br>
 
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*either by keeping the pot on a slow fire and constantly adding energy<br>
 
−
*or by preventing the heat to escape from the cooking pot: instead of keeping the pot for a long time on a small fire, you can also wrap the cooking pot in an insulative cover ('''heat retainer = fireless cooker''') which retains the heat in the pot. The simmering process of the food continues inside the wrapping. '''No further external heat supply or 'fire' is required.''' This is why this is called 'fireless cooking'. Based on the experience of the cook with cooking times of the specific foods, the food stays in the heat retainer (fireless cooker) until it is served.<br>
 
−
 
 
−
How to do this: Bring food such as rice, beans or meat stews to the boil, then transfer the entire pot with the lid quickly into the insulated box or bag, where it is left undisturbed for several hours to finish 'cooking'.
 
−
 
 
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'''[[Image:Fireless.JPG|left|Fireless.JPG]]'''
 
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Food can be kept warm for up to 6 hours, e.g. if people come back late home from the field or the market. Construction and functionality of the heat-retaining box (fireless cooker, hay box, hot bag etc. ) depend on the insulative properties of the material used. The underlying principle of insulation is that air does not conduct heat as well as solid metal (e.g. a cooking pot), water or soil. The more insulated pockets of air you can create between the cooking pot and the outside, the more heat will be retained inside the pot. Insulative materials can be locally available organic residues such as hay, sawdust, cotton waste, or dried leaves, e.g. from banana plants. Other materials are waste paper, polystyrene beads, or vermiculite. An insulated lid or cushion closes the box or bag.&nbsp;
 
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Photo: ''C. Roth/GIZ''
 
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For more information on how to make and use this low-cost technology to save household energy consult the document with examples from Malawi (link <span style="color: rgb(255, 0, 0);">How to make and use a fireless cooker</span><br>  
 
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−
Depending on the type of food cooked and the traditional cooking practices, using hot bags can reduce fuelwood consumption to a great extent. Some people report that they can save up to 80&nbsp;% of their fuel, depending on the food and the efficiency of the insulation. An added benefit is that slow cooking retains many more of the food’s nutrients and vitamins than if prepared on a constantly hot fire. The following case study from Tanzania claims average savings of 50% of fuel: http://www.sunseedtanzania.org/home.php<br><br>
 
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{| width="63%" cellspacing="0" cellpadding="4" border="1"
 
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|-
 
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| bgcolor="#e0e0e0" colspan="4" | '''Hot bag cooking in Tanzania<br>'''A pilot project implemented by the organisation Sunseed in Tanzania showed the '''advantages '''of heat retention cooking using a hot bag:
 
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*Women spend less time cooking and are less exposed to smoke.
 
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*There is a saving of about half the fuel.&nbsp;
 
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*Food cannot burn.
 
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*Food can be left unattended in the hot bag, leaving women more time for other activities.
 
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*Food can be kept warm for more than 24 hours.
 
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*Women can reduce the frequency of cooking by preparing enough food for two meals and putting half of it in the hay box to keep warm.
 
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|}
 
−
 
 
−
<br>
 
−
 
 
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Disadvantages of fireless cooking:&nbsp;
 
−
 
 
−
*The technology is not applicable to all types of food; it is limited to dishes that are cooked slowly in liquid. (beans, rice etc.).
 
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*Change of taste: if beans are prepared in a fireless cooker, theý don't aquire the smokey taste as if they were cooked on a fire. They might be healthier, but they taste different and are sometimes rejected for that reason.
 
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*It is not advisable to keep the food warm longer than six hours. Otherwise it might promote the growth of microorganisms in the food which puts the health at risk.<br>
 
−
 
 
−
<br>
 
−
 
 
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Fireless cookers have been successfully introduced for taking care of sick people. Patients often can not eat one big meal but have to eat or even drink often small portions of food or tea. Without a fireless cooker, this would require frequent food preparation. In a retained heat cooker, food can be kept warm near the bed of a sick person who can take hot food or tea at a time of his convenience for a periode of 3-4 hours. This has particular relevance for taking care of HIV/AIDS patients.
 
−
 
 
−
<br>
 
−
 
 
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By combining the fireless cookers with any other energy-efficient technology it can increase the energy efficiency by up to a further 50&nbsp;%. <br>
 
−
 
 
−
In the case of solar cookers, the technology reduces the time needed for using the cooker, and thus can extend its use to those days when the weather would not allow pure solar cooking. It can also allow the solar cooker to be used for food eaten in the evening, if the hot food from the solar cooker is transferred to the fireless cooker and left till evening.<br>  
 
−
 
 
−
<br>
 
−
 
 
−
An example from South Africa shows that with a clever usage metering device, retained heat cookers can qualify to generate carbon credits. More information on
 
−
 
 
−
http://www.naturalbalancesa.com/<br>
 
−
 
 
−
 
 
−
 
 
−
<br>
 
−
 
 
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Further information: <br>
 
−
 
 
−
Retained Heat Cooker Guide<br>The Guide to Designing Retained Heat Cookers was written by Don O'Neal, Vice President of HELPS International and Special Projects Director. The development of the HELPS International Retained Heat Cooker was funded by a grant from the United States Environmental Protection Agency to further the mission of the Partnership for Clean Indoor Air, to improve health, livelihood, and quality of life by reducing exposure to air pollution, primarily among women and children, from household energy use. You can download an electronic copy in PDF format by clicking on the link below. If needed, you can download the current version of Adobe Acrobat reader free from Adobe's website.
 
−
 
 
−
You may order a free copy of the Guide to Designing Retained Heat Cookers, EPA-402-K-06-004, on-line at www.epa.gov/epahome/publications.htm. You may also order by fax at 513-489-8695. You will need to provide the publication name and number, your complete mailing address (i.e., name, organization, street address, city, state, zip code, country) and phone number.
 
−
 
 
−
Attachment Size<br>Guide to Designing Retained Heat Cookers (Spanish) 2.05 MB<br>RHC Guide English.pdf 600.54 KB<br>  
 
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Other links:
 
−
 
 
−
http://solarcooking.wikia.com/wiki/Integrated_Cooking_Method
 
−
 
 
−
http://solarcooking.wikia.com/wiki/Heat-retention_cooking<br>
 
−
 
 
−
http://solarcooking.org/heat-retention/ (with examples from Tamil Nadu)<br>
 
−
 
 
−
http://www.bioenergylists.org/en/node/245 with reference to many more examples on retained heat cooking from Bolivia,
 
−
 
 
−
http://cookinginabasket.blogspot.com/ with examples from Kenya<br>
 
−
 
 
−
<br>
 
−
 
 
−
== Pressure Cookers ==
 
−
Pressure cookers are cooking pots with an airtight seal, which have a lid firmly fastened to the pot. The food is steamed at a pressure above atmospheric pressure. It is set on a shelf over the boiling water, which preserves the nutrients, as they do not leach into the water. The elevated pressure allows the temperatures to rise well above 100ºC which in turn reduces the cooking time.&nbsp;
 
−
 
 
−
Pressure cookers have to be of aluminium or stainless steel, and cannot be produced in many developing countries. As a consequence they are much more expensive than a fireless cooker (prices vary between 17 US$ and more than 100 US$). Pressure cookers have been distributed mainly in India and to a much lesser extent in South Africa. Imported cookers from China are offered to other parts of Africa; however many of these models are equipped with an integrated hotplate and are exclusively designed for using electricity. To date, these limitations make the technology largely unsuitable for rural areas.
 
−
 
 
−
Advantages
 
−
 
 
−
*Pressure cookers are more versatile than fireless cookers.
 
−
*They are suitable for small quantities of food.
 
−
*Cooking is much faster and thus the pressure cooker can save considerable amounts of energy.
 
−
*It is possible to sterilise goods using a pressure cooker.
 
−
 
 
−
Disadvantages
 
−
 
 
−
*The initial investment is too high for most families.
 
−
*Opening the cooker must be done carefully since hot steam, under pressure, can force its way out as the cooker is being opened, injuring the cook.
 
−
*After a few years the seal between the pot and the lid wears out and must be replaced for the pressure in the pot to be maintained; this requires a service system to be in place.
 
−
 
 
−
<br>
 
−
 
 
−
= Extra/&nbsp;Bonus tracks  =
 
−
 
 
−
==== Cooking Energy in Refugee Situations<br> ====
 
−
 
 
−
==== Space Heating with Stoves<br> ====
 
  
−
= [[6 Glossary|Glossary]] =
+
</div>
 +
<div class="width-1-1"><div style="background-color: rgb(253, 206, 95);">
 +
==== Climate Change Related Issues ====
 +
</div>
 +
<div class="width-1-1 box">
 +
*[[Carbon Funding for Cookstoves|Carbon Funding for Cookstoves]]
 +
</div>
 +
<div class="width-1-1"><div style="background-color: rgb(253, 206, 95);">
 +
==== Extra ====
 +
</div></div>
 +
<div class="width-1-1 box">
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*[[Cooking Energy in Refugee Situations|Cooking Energy in Refugee Situations]]
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*[[Heating - Indoor Air Temperature|Heating - Indoor Air Temperature]]
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*[[Water Heating|Water Heating]]
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*[[Solar Drying|Solar Drying]]
  
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= [[Imprint|Imprint]]  =
+
</div>
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<gallery>
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File:GIZ Julia Siewert Uganda Bakery Malaika ovens IMG 0766.jpg
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File:GIZ HERA Cooking Energy Compendium Glossary.png|link=Glossary_-_GIZ_HERA_Cooking_Energy_Compendium
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File:GIZ Brinkmann Ethiopia Mirt Stove Cooking.jpg
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File:GIZ HERA Cooking Energy Compendium Imprint and Authors.png|link=Imprint_-_GIZ_HERA_Cooking_Energy_Compendium
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File:GIZ Pacheco Bolivia cooking with biogas.jpg
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</gallery>
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</div>
  
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<br>
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__NOAUTHORLIST__ __NOTOC__ __NOEDITSECTION__ __NOTITLE__<br/>
  
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[[Category:Cooking]] [[Category:Cooking_Energy_Compendium]]
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[[Category:Cooking_Energy]]
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[[Category:Cookstoves]]
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[[Category:Improved_Cooking]]
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[[Category:Cooking_Energy_Compendium_(GIZ_HERA)]]

Latest revision as of 10:28, 21 September 2021

Click here to go to the French Version
Version française
GIZ HERA Cooking Energy Compendium

Learn more about why this manual for programs and projects to implement cooking energy interventions was compiled and how to use this compendium.

Cooking Fuels

Cooking with Solid Fuels

Cooking with Liquid Fuels

Cooking with Gas

Cooking with other Fuels

Improved Cookstoves and Energy Saving Cooking Equipment

Classification of Cookstoves

Standards for Improved Cookstoves

Testing Improved Cookstoves

Energy Saving Cooking Equipment

Cooking Practices & Kitchen Management

Basics about Cooking Energy

Policy Advice on Cooking Energy

Planning Cooking Energy Interventions

Designing and Implementing Improved Cookstoves (ICS) Supply Interventions

Designing and Implementing Woodfuel Supply Interventions

Climate Change Related Issues

Extra

  • GIZ Julia Siewert Uganda Bakery Malaika ovens IMG 0766.jpg
  • GIZ HERA Cooking Energy Compendium Glossary.png
  • GIZ Brinkmann Ethiopia Mirt Stove Cooking.jpg
  • GIZ HERA Cooking Energy Compendium Imprint and Authors.png
  • GIZ Pacheco Bolivia cooking with biogas.jpg
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