Transitioning to clean cooking fuels is not only part of achieving SDG7 but also makes a significant contribution to mitigating climate change by reducing carbon emissions. Research projects and pilots across a number of countries in Africa and South Asia have been exploring the suitability and energy performance of different cooking appliances and fuels. The paper presents the first statistical analysis across these multiple datasets to determine the range of energy required to cook dishes using different technologies and fuels. The paper draws out distinctions between African and Asian dishes, notably the impact of energy-intensive dishes prepared mostly in Africa. The paper demonstrates that the standard efficiency-based approaches to comparing the performance of stoves are not appropriate to modern electric cooking devices, so a novel alternative approach based on specific energy consumption and termed energy ratios is developed. Charcoal stoves are shown to use 15 times as much energy as electric pressure cookers (EPCs) to cook African dishes, and a detailed review of how the EPC works explains why this should be. Energy ratios provide a basis for estimating carbon emission reductions associated with transitioning to modern cooking fuels and also for estimating household cooking costs. Fuel and electricity prices from studies show that the cost of cooking with an EPC can be only 20% of the cost of cooking with charcoal, which highlights the potential for modern, energy-efficient electric cooking devices to defy the conventional wisdom of the energy ladder.

In rural Nepal, micro-hydropower plant mini-grids provide renewable electricity to thousands of communities but the plants often have poor financial sustainability. Widespread uptake of electric cooking in such communities is currently not feasible due to high peak loads and limited capacity. In this paper, we develop a Remote-Areas Multi-Energy Systems Load Profiles (RAMP)-based stochastic techno-economic model for evaluating the economic viability of off-grid communities and improving their financial sustainability by introducing new appliances, productive end uses, and demand-side management measures. The model can be used to understand community electricity demand, assess economic status, determine equitable and profitable tariff structures, and plan new connections including electric cooking promotion or new industrial machines. Detailed electric cooking load modelling functionality was developed to represent Nepali cooking practices, scalable to approximate widespread uptake of electric cooking, and adaptable to other cookers and contexts. The model showed that a payment structure based on electricity consumption rather than a flat tariff could increase the income of a case study community in Eastern Nepal by 400%, although increased monthly payments for certain households from NPR 110 (USD 0.93) to NPR 500–1100 (USD 4.22–9.29) could present difficulty. However, households could reduce their electricity consumption and a more equitable tariff structure could be chosen while preserving plant profitability. The number of industrial machines such as mills could be doubled and up to 40 households provided with electric cookers if demand-side management measures were introduced.

Transitioning to clean cooking fuels is not only part of achieving SDG7, but also makes a significant contribution to mitigating climate change by reducing carbon emissions. The paper contradicts the conventional wisdom that electricity is too expensive to cook with. The paper explores the energy required to cook dishes using different technologies and fuels by analysing data from Cooking Diaries and Controlled Cooking tests conducted under the MECS programme. Electric pressure cookers (EPCs) use least energy when compared with electric hotplates, and a detailed description of how the EPC works explains why this should be. The paper draws out distinctions between African and Asian dishes, notably the impact of energy intensive dishes prepared mostly in Africa. Standard efficiency based approaches to comparing the performance of stoves are not appropriate to modern electric cooking devices so an alternative approach based on specific energy consumptions is proposed e.g. charcoal stoves use 15 times as much energy as EPCs to cook African dishes. Energy ratios provide a basis for estimating carbon emission reductions associated with transitioning to modern cooking fuels. Historical costs show that the cost of cooking with an EPC can be only 20% of the cost of cooking with charcoal, which highlights the potential for modern, energy efficient electric cooking devices to defy the conventional wisdom of the energy ladder.