[Stoves] Stoves Digest, Vol 37, Issue 24

[Lanny Henson]

That is what I was thinking, I had already started typing a note.  I think the hazard of a bump and spill or splash is more likely than a tip over. A bump Like someone falling against the stove could dislodge the pot but not tip over the stove. The pot holders, the shape of the cook top and the foot print could affect the bump/spill/splash hazard.

I am thinking that the height with a pot of 2 to 2.5  times the width of the base would be safe but 3 or 4 times would be getting dangerous. 

This is for household size stoves, with larger stoves, you are less likely to have a force large enough to affect the stove.

  ----- Original Message ----- 
  From: Crispin Pemberton-Pigott 
  To: 'Discussion of biomass cooking stoves' 
  Sent: Monday, September 23, 2013 9:34 PM
  Subject: Re: [Stoves] Stoves Digest, Vol 37, Issue 24


  Dear Nate

   

  I am experimenting with a different form of stability as the chances of a pot tipping over are not as great as that of a pot falling off. If the support triangle or square of a stove is relatively then putting on a large diameter pot is dangerous because it easily falls over spilling hot water on everything and everyone.

   

  We are looking at a rice steaming soblok as the most dangerous local cooking container. It has a hollow space at the bottom where water is boiled continuously, a platform for holding the rice which is more dense than water, and a tall pot with little space above. When tilted the centre of gravity moves more than it would if there was no steamer section.

   

  When that same pot is used for boiling water it is relative tall for its diameter. When tilted the water shifts to the outside moving the CG more than the tilt of a solid object.

   

  I was thinking of a spec whereby the pot supports should be adequate to cause the water to spill out of an 80% full pot before falling over. It is a test that can be done mathematically as well as practically.

   

  Interested?

   

  Regards

  Crispin in Jakarta

   

  From: Stoves [mailto:stoves-bounces at lists.bioenergylists.org] On Behalf Of Nathan Johnson
  Sent: Monday, September 23, 2013 11:28 PM
  To: <stoves at lists.bioenergylists.org>
  Subject: Re: [Stoves] Stoves Digest, Vol 37, Issue 24

   

  Hi Lanny,  

   

  There are two methods and metrics commonly used to measure the susceptibility of a stove from tipping over

  1) method -- with a stove standing vertically, tilt the stove to one side until it falls over; metric -- the angle that the stove can be tilted away from vertical before it tips over on its own (typically used for portable stoves)

  2) method -- apply a specified horizontal force to the stove; metric -- if the stove tilts, moves, deforms, or falls over when the force is applied (typically used for larger stationary stoves)

   

  Protocols should not specify the required size of the base to prevent tipping. That decision is left to the designer based on his/her findings from the safety tests. 

   

  Most protocols do not require pots present on the stove. Yet, as you note, a pot can affect the stove's risk of tipping. No doubt all aspects of the cooking system--stove, user, pots/utensils, kitchen--affect cooking safety. Many people in the stove community tend to consider the larger contexts that influence the efficacy of technical designs. I have a similar viewpoint, and chose to include the stove when developing a new set of safety guidelines tailored to biomass cookstoves. You can find my work on stove safety here http://community.cleancookstoves.org/user_content/files/003/052/3052100/a8d66ebfa9745553fb1d971160a282d4-bssp1.0.pdf The text is copied from my Master's Thesis. Let me know if you want a copy of the full text. 

   

  Best regards, 

  Nate

   

  --
  Nathan Johnson
  Assistant Professor
  Department of Engineering & Computing Systems
  Arizona State University



   



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