The major domestic energy needs of people in the under-developed and developing countries are met by burning wood in cook stoves. The quest for energy conservation and its efficient use has motivated researchers the world over to look for improvements in wood burning cook stoves. Even a marginal increase in efficiency can contribute considerably to a total saving in energy consumption and therefore conservation. Analysis of cooking using wood shows that better energy efficiency can be achieved by complete and controlled combustion of wood, maximum energy transfer to food cooked and reducing the energy losses. The various component design features that contribute to better utilisation of wood energy are discussed. These can be of use in emerging designs, or in the modifications to the existing designs. In addition to dealing with the sizing factors, the rating or performance testing of wood stoves is detailed, thus providing a basis for comparison of different stoves. Operational guidelines that contribute to increased efficiency during cooking are provided.

Abstract

1989