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<div class="moz-cite-prefix">Hi to all,<br>
<br>
Gus has made an important observation that I simply left out.
That is:<br>
<br>
There are various stoves that can do the very small cooking.
Alcohol stoves are one type. But many people (except the
extremely poor) also have several different stoves. And they use
different fuels for different tasks. <br>
<br>
One aspect about the very small stoves is that they must be fast
to ignite and provide heat. The more advanced fuels (electricity
- including micro-wave cooking, keorsene, LPG, alcohol, etc.) have
been around for a while. <br>
<br>
I guess my thinking is swayed because of realizing how TLUD stoves
(among all of the dry biomass stoves) can be in the category with
those that use more advanced fuels. And this can be especially
true if the dry biomass is pellets, which represents a more
advanced form of dry biomass fuel.<br>
<br>
In the end, it all boils down to what the stove users want and can
afford and have available. I know that my wife prefers the
micro-wave.<br>
<br>
Paul<br>
<pre class="moz-signature" cols="72">Paul S. Anderson, PhD aka "Dr TLUD"
Email: <a class="moz-txt-link-abbreviated" href="mailto:psanders@ilstu.edu">psanders@ilstu.edu</a> Skype: paultlud Phone: +1-309-452-7072
Website: <a class="moz-txt-link-abbreviated" href="http://www.drtlud.com">www.drtlud.com</a></pre>
On 10/20/2012 11:15 AM, Inversiones Falcon wrote:<br>
</div>
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cite="mid:1350749701.47254.YahooMailNeo@web124502.mail.ne1.yahoo.com"
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<div id="yiv1685795405yui_3_7_2_19_1350747347736_44"><span
id="yiv1685795405yui_3_7_2_19_1350747347736_53">Paul
you´r rigth, in any case to re-heat left over food it
is easier to use the alcohol stove made with to can´s
of soda, in the past I use this small stove as a
gimmick and people where so happy using this small
stove for hething milk, coffee or just water that they
made some extra stoves for family and friends, I think
while there is something easy to use people should not
weist energy unless they think they can come up with
something special</span></div>
<div><span></span> </div>
<div><span>Gus</span></div>
<div><br id="yiv1685795405yui_3_7_2_19_1350747347736_45">
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<div style="font-family: times new roman, new york, times,
serif; font-size: 12pt;"
id="yiv1685795405yui_3_7_2_19_1350747347736_47"
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times, serif; font-size: 12pt;"
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<div dir="ltr"> <font face="Arial" size="2"> <b><span
style="font-weight: bold;">From:</span></b>
Paul Anderson <a class="moz-txt-link-rfc2396E" href="mailto:psanders@ilstu.edu"><psanders@ilstu.edu></a><br>
<b><span style="font-weight: bold;">To:</span></b>
Discussion of biomass cooking stoves
<a class="moz-txt-link-rfc2396E" href="mailto:stoves@lists.bioenergylists.org"><stoves@lists.bioenergylists.org></a>; Hugh
McLaughlin <a class="moz-txt-link-rfc2396E" href="mailto:wastemin1@verizon.net"><wastemin1@verizon.net></a>; James S.
Schoner <a class="moz-txt-link-rfc2396E" href="mailto:jss@bitmaxim.com"><jss@bitmaxim.com></a>; Noeli Anderson
<a class="moz-txt-link-rfc2396E" href="mailto:nvanderson@yahoo.com"><nvanderson@yahoo.com></a>; Steve Sewell
<a class="moz-txt-link-rfc2396E" href="mailto:steve.sewell.gyoi@statefarm.com"><steve.sewell.gyoi@statefarm.com></a>; John M
Bare <a class="moz-txt-link-rfc2396E" href="mailto:john.m.bare.bkof@statefarm.com"><john.m.bare.bkof@statefarm.com></a>; Doc
Anderson <a class="moz-txt-link-rfc2396E" href="mailto:psanders@ilstu.edu"><psanders@ilstu.edu></a> <br>
<b><span style="font-weight: bold;">Sent:</span></b>
Friday, October 19, 2012 11:38 PM<br>
<b><span style="font-weight: bold;">Subject:</span></b>
[Stoves] Very small stoves and reheating food<br>
</font> </div>
<br>
Stovers,<br>
<br>
The need for very small stoves has at least three
justifications. And both relate to small fire for
small cooking tasks.<br>
<br>
1. In the developing societies, are there examples of
people who re-heat left-over food? I know of none.
The situation relates to the lack of ways to safely
save cooked food until later meals. Refrigerators are
generally not available. But maybe in cold climates,
some people can save food for several hours or even
for a day.<br>
<br>
2. In developing societies, what are the SMALL (and
short duration) cooking tasks? We seldom mention a
one or two person household. Many "singles" and
elderly live with their family members, so maybe
there simply not many small households. And maybe the
foods lend themselves to being cooked in large-ish
pots. AND the people eat all that is prepared. OR
worse, any excess food gets thrown to the dogs, pigs,
chickens, etc.<br>
<br>
3. In affluent societies, re-heating left-overs
and/or single or two-person households are common, so
small cooking with biomass could be useful.<br>
<br>
Who can cite examples of SMALL cooking? Especially
for developing societies. How about :<br>
<br>
a. a quick couple of cooked eggs<br>
b. hot water for tea or coffee for a few people<br>
c. preparing special food for babies<br>
d. the need to re-heat the food when someone arrives
well after mealtime<br>
e. other>>>>>>>>>>
please give examples<br>
<br>
Note: The above relates to the current practices of
cooking, which include the following for developing
societies:<br>
<br>
A). If a family has a small smoldering fire for many
many hours (wasting fuel while making smoke), there
already is a "small fire", but not a very good one.<br>
<br>
B). If the family is so poor (or without access to
fuels), they simply cannot have a fire except once a
day because they do not have a stove that makes a good
small fire.<br>
<br>
C). Other practices....... please give examples.<br>
<br>
*************** So, why am I asking?? **********<br>
Because of my recent interest in Boy Scout individual
cooking AND because at my house we do re-heat
leaf-overs for just my wife and I, I am seeing some
valid reasons to have some very small stoves. For
example, tonight I used a special small TLUD natural
draft stove to re-heat some lentils (almost a soup).
I used 130 grams of wood (pellets, but wood chips
would have done the job) to heat a small (5 inch
diameter) pot for 10 minutes, and still had 12 more
minutes of fire. So I will try soon to do a similar
task with 65 grams of fuel.<br>
<br>
TLUD micro-gasifiers are especially well suited for
these small cooking tasks.<br>
<br>
1)) They can be started quite quickly, so there is no
delay waiting for the fire to build.<br>
<br>
2)) They can almost self-extinguish, with reduction
down to only a small amount of glowing charcoal. (20%
of 130 g is only 26 g of char that is not a major loss
if left to burn to ash, but I actually saved it. And
I hope to use only half the fuel (and char) next time.<br>
<br>
3)) By the way, my little TLUD is essentially
"tincanium" and could be easily made wherever tin cans
are found (including in Haiti where Food-Aid cooking
oil comes in tins appropriate for the outer cylinder
of the small TLUD.<br>
<br>
Any comments will be appreciated.<br>
<br>
Paul<br>
<br>
-- Paul S. Anderson, PhD aka "Dr TLUD"<br>
Email: <a moz-do-not-send="true"
href="mailto:psanders@ilstu.edu" rel="nofollow"
target="_blank" ymailto="mailto:psanders@ilstu.edu">psanders@ilstu.edu</a>
Skype: paultlud Phone: +1-309-452-7072<br>
Website: <a moz-do-not-send="true"
href="http://www.drtlud.com/" rel="nofollow"
target="_blank">http://www.drtlud.com/</a><br>
<br>
<br>
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