[Stoves] Advances in cooking science and economics

[Traveller]

Failed to post this earlier. I am soliciting opinion on the attached
report; can provide additional tables later.
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> Nikhil Desai again.
>
> The Washington Post 16 August 2016 news item - By 2085, most cities could
> be too hot for the Summer Olympics
> <https://www.washingtonpost.com/news/energy-environment/wp/2016/08/16/by-2085-most-cities-could-be-too-hot-to-host-the-summer-olympics/?utm_term=.8cc19abaab69> got
> me thinking of  heat in the kitchen.
>
> In many poor people's homes around the world, the kitchen can at times get
> unbearably hot. I remember getting an electric fan placed in the kitchen
> was one of the first luxuries at my home (getting a radio and then a fan
> was the first; we already had electric light.)
>
> How likely is it that climate change, heat island effects, increasing
> population and building density, and outdoor air pollution will tax the
> health of the next two billion energy poor, over and above the supposed
> PM2.5 "premature mortality"?
>
> Are there diseases that are particularly susceptible to heat? Conversely,
> in linking air pollution to disease incidence, has the role of heat
> exposures been overlooked?
>
> We go on messing with pretend metrics of average emission rates and cook
> up exposures, disease, and death, for the sake of maintaining "consensus".
>
> Anil Rajvanshi had the brightest idea - rural restaurants and meal coupons
> for the poor.  With air-conditioning, I will add, for some parts of the
> world some times of the year.
>
> At least fans. I have seen such eateries grow throughout the world over my
> too long a life.
>
> Those who still cook at home should have gas or electricity. Induction
> stoves and kettles waste very little energy in heating the air. Commercial
> cooking could use advanced biomass stoves - at a larger scale and higher
> utilization rates - plus commercial wages, not domestic slavery - the real
> market for biomass cooking is outside the home.
>
> If stove designers don't know how to think of cooks, dwellings, cuisines,
> and instead mess around with fictional stove, cook, dwelling and air flow,
> I think they should be kicked out of the kitchen.
>
> As in Harry Truman's dictum, "If you can't stand the heat, get out of the
> kitchen."
>
> Or as I would say, get our heads out of the fireboxes and stop smoking our
> intellectual airs. Do the donors a favor - tell them we have fooled them
> because they were ready to be fooled.
>
> Speaking of experiments with cooking and room temperature change, please
> see the attached report. I think it is a considerable advancement on the
> current state of stove testing.
>
> Make a guess about source and date.
>
>
> Nikhil
>
>
>
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