Ravindranath, H and Ramakrishna, J (1997) Energy options for cooking in India. In: Energy Policy, 25 (1). pp. 63-75.
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Energy for cooking remains a major concern of consumers and policy makers in India. Yet there have been few systematic studies of available options. Given the diversity of diet and cooking practices, a regional approach is necessary. In this paper options in a part of south India are examined. Twelve fuel-device combinations were subjected to thermal efficiency and controlled cooking tests to determine their viability. A correlation of −0.926 was obtained between percentage heat utilization and specific fuel consumption in these experiments. The health, environmental and economic aspects of potential options are discussed. Similar studies in other regions of India are necessary to inform policy decisions.
|Item Type:||Journal Article|
|Additional Information:||Copyright of this article belongs to Elsevier.|
|Department/Centre:||Division of Biological Sciences > Centre for Ecological Sciences|
|Date Deposited:||18 Apr 2007|
|Last Modified:||19 Sep 2010 04:37|
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