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Table 6 Average daily cookstove practice of an average family of size six

From: Development of a fuel efficient cookstove through a participatory bottom-up approach

Cookstovepreparations Per capitaper mealrequirement Duration(min) Number ofdailypreparations Totalpreparationtime (min) Potdiameter(cm) Potheight (cm) Single-potmode (min) Two-potmode (min) Woodconsumption(kg)  
Waterboilingfor bathing 4.2 l 21 ±2 5 105 27.5 ± 1.5 16 ±2 42 63 2.9  
Tea 76.3 g 10 ±1 3 30 14 ±1 7 ±1 10 20 0.75  
Rice 141 g 24 ±4 2 50 19 ±2 12 ±2   48 1.3  
Bhakri 162 g 24 ±10 Once in3 days 8 26 ±2 5   8 0.2  
Dala 24 g 35 ±5 2 80 17 ±2 9 ±2   70 1.7  
Bhaji   12 ±3 2 24 26 ±2 5   24 0.62  
Total        55 115 7.4  
  1. aHere, dal is referred to as tur dal (yellow pigeon pea) and kala ghevda (a Maharashtrian bean).