[Stoves] TLUDs and China Re: Why is it still so difficult to design cookstoves for 3 billion people?

[Paul Anderson]

Todd,

You and anyone else are encouraged to provide full documentation about 
both early and current TLUD work in China.  Photos, video of operations, 
statements by Chinese who have studied this, and whatever else can be 
presented.

Paul

Doc  /  Dr TLUD  /  Prof. Paul S. Anderson, PhD
Email:  psanders at ilstu.edu
Skype:   paultlud    Phone: +1-309-452-7072
Website:  www.drtlud.com

On 6/17/2016 8:44 PM, Todd Albi wrote:
> /TLUDs were developed in China/.  Note intense tall flame, the Chinese 
> developed this advanced secondary combustion over primary combustion 
> technology specifically for wok cooking, their preferred cooking 
> methodology.  In fact more TLUDs are produced in China than anywhere 
> else in the World. Natural draft TLUD's have been utilized in China 
> for over a century from what we can determine.  Unfortunately no 
> documentation exists.  The stoves are found in old homes throughout 
> China that have fallen down decades ago.
>
> If you explore ancient Chinese homes, you'll find natural draft wood 
> burning TLUD configurations in numerous homes.  The top burning 
> gasification was referred to as 2nd wind.  This additional firepower 
> is highly desired and intended to maximize temperatures required for 
> wok cooking.  While great discussions have been going on regarding 
> turn down power designs as a relatively new innovation, it is not.
>
> We have been selling both a natural draft TLUD with primary air 
> dampner for 4 years now, and a forced air fan stove with a pulse width 
> modulator (interrupts electrical signal to create fan speed to 
> regulate firepower) since 2012, in addition to rocket stoves.  The 
> TLUDs cook faster and hotter than the rocket stove, but actually 
> complement each other for different styles of cooking.
>
> Although a TLUD can easily return to high firepower with the addition 
> of new fuel, there is also a cadence to cooking with a TLUD that 
> occurs over time.  The turn down control when cooking with a TLUD is a 
> natural process over time, with or without a mechanical damper.  That 
> seems to be a nuance missed by many.
>
> Regards,
>
> Todd Albi, SilverFire
> www.silverfire.us <http://www.silverfire.us>
>
>
> On Thu, Jun 16, 2016 at 10:47 PM, Mangolazi <mangolazi at yahoo.com 
> <mailto:mangolazi at yahoo.com>> wrote:
>
>     How about China? There are hundreds of millions of farmers and
>     rural dwellers there, most of them still using firewood or biomass
>     for cooking and heating. LPG is used mainly in urban areas and
>     it's mainly piped gas, not canisters.
>
>     I've yet to see any TLUD stoves during my travels there, despite
>     most of the EBay woodgas stoves being made there. Most farm houses
>     use simple chimney stoves or 3-stone fires. I've seen nomadic
>     herders up in the Tibetan plateau using cast iron chimney stoves
>     but even those were smoky, filling up tents with choking soot.
>     TLUDs running on wood and dung could provide interior and cooking
>     heat with much lower emissions, provided they can work at high
>     above 4000 m.
>
>     Anyway, just my 2c...
>

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