[Stoves] practical usere and boiling beans

[Paal wendelbo]

Dear Stovers and especial Crispin and Richard  

            There is a big difference between practical cooking and scientific tests.

A cook used to cook on charcoal will automatically remove the pot from the hot zone for simmering and will do the same while cooking on an el hotplate   

We had that situation in a huge institutional kitchen in Uganda in the middle of the 90ties.  11 of 12 five kWh hot plates were out of order due to the fact  the cooks removed the pots for simmering and let the hotplate glowing instead of switching down. I saw the same in Zambia in 2008. The reason could not be anything else than the fact it is not possible to switch down a charcoal stove.

Crispin is always talking about you are transporting more “mj” by transporting charcoal than biomass. When 50-60% or even more of heat is lost by the use, how do’s this occur on the transport costs at the calculation of the efficient of the stove?

            Another thing, while cooking small quantities of beans 900 °C is to hot and you have to constantly to ad more cold water due to evaporation.  How do’s that enter the calculation? To boil un- soaked beans on a TLUD-ND like Peko Pe you will bring 1 kg un-soaked beans to a boil on the loss of energy producing charcoal, and then continue simmering for two hours directly on the charcoal produced emptied on a tray. How will that occur on the calculation. It’s the practical use, which are the reality and let us have a real calculation based on all facts, losses and costs included, on all levels of the process of clean cooking.

With regards Paal W
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