[Stoves] Cooking by conduction - plancha stoves

[Tom Miles]

Kevin,

The reality is that all these "labs" that participate in this discussion are
intimately connected with the field. ARTI, Aprovecho, Bond Research, CSU,
CFSP, GTZ Probec, ISU, New Dawn . . . the whole lot, A to Z. It's hard to
identify one that is not connected to field situations. Much of the
development work is done in the field. And no one is more aware of the
limitations of lab work than the same folks who are doing the work.

The bigger challenge is funding to do the field testing and monitoring.

Tom 


-----Original Message-----
From: Kevin Chisholm [mailto:kchisholm at ca.inter.net] 
Sent: Saturday, June 17, 2006 3:10 PM
To: Tom Miles; 'Sebastian Africano'; 'Miranda, Rogerio';
STOVES at LISTSERV.REPP.ORG
Cc: 'Josh Heyne'; 'Marlyng G. Buitrago Santamaria'
Subject: Re: [Stoves] Cooking by conduction - plancha stoves


It seems to me that there is a huge gap between the theory and test work of 
the Lab, and reality. Reality almost always gives worse results than that 
the Developers indicate. Why not "close the loop" and relate actual 
performance? How do you start to find "the range of variation between the 
lab testing and field use."? I would suggest that we start by finding 
information on field use.