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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).