[Stoves] Urban poor

[Thomas Reed]

Dear Dean and All:

Half the world's developing country population is rural and they already 
are cooking with wood, dung, etc on stoves costing <$10. 

But the other half are urban and they are in bondage to charcoal, 
kerosene and propane whose prices are soaring.  They are paying >$10/mo 
for these fuels and a $30 stove burning $3 fuel would be a great boon.  
The principles embodied in our WoodGas campstove can be adapted for an 
urban family. 
------------------------------------------------------------------------
Dean, you showed me a book you were bringing out soon with our WoodGas 
cookstove.  .  Is it out?

Yours truly,

TOM REED          BEF

------------------------------------------------------------------------

Dean Still wrote:

>Dear Kevin,
>
>Answering in CAPS in your text below. THESE ANSWERS ALL BEGIN WITH: IN MY
>HUMBLE OPINION!
>
>-----Original Message-----
>From: Kevin Chisholm [mailto:kchisholm at ca.inter.net] 
>Sent: Saturday, May 20, 2006 5:31 PM
>To: Dean Still; 'STOVES'
>Subject: Re: [Stoves] RE Adding a fan
>
>Dear Dean
>...del...>
>  
>
>>For me research is directed by the goal of a most helpful $2-$5 stove.
>>    
>>
>
>What areas of the World require a $2-$5 stove? What about if it ended up 
>costing $10?
>
>I THINK THAT THERE ARE FOLKS WHO ARE BEST SERVED BY A TEN DOLLAR STOVE BUT
>THAT THE BASE OF THE PYRAMID IS BETWEEN TWO TO FIVE DOLLARS. HOPE THAT I'M
>BEING PESSIMISTIC.
>
>Does this assume an "owner built stove", or is there an allowance for them 
>to be made locally, and sold to local people?
>
>I AM THINKING ABOUT FACTORY MADE STOVES FOR SALE AT A RETAIL LEVEL.
>
> So
>  
>
>>far that seems to include, not in order:
>>
>>Cooks like how it cooks food
>>    
>>
>
>Could you outline what they like, and what they don't like about "how it 
>cooks food?"
>
>IT VARIES SO A STOVE HAS TO BE DESIGNED PER AREA.
>
>  
>
>>Side fed long sticks
>>    
>>
>
>What would be the range in diameter of teh sticks, and teh range in poisture
>
>contents?
>
>SAME AS ABOVE.
>
>  
>
>>Fast to boil
>>    
>>
>What is their perception of "fast to boil?"
>
>AT LEAST AS FAST AS THE OPEN FIRE SAY ABOUT 25 MINUTES TO BOIL 5 LITRES.
>
>  
>
>>Fuel efficient to simmer (good turndown)
>>    
>>
>What would be an acceptable turn-down ratio? What is teh maximum targeted 
>heat input rate, and what is the heat input rate required for simmering?
>FOUR TO SIX THOUSAND WATTS FOR HIGH POWER. ONE THIRD THAT AT LOW POWER.
>  
>
>>Safe
>>    
>>
>What are the criteria to be met for the stove to be termed "safe?"
>NO BURNS, DOESN'T TIP OVER, ETC.
>
>  
>
>>When used does not damage health of user (ventilation helps a lot here!!)
>>    
>>
>Are tehre any stoves that vent inside teh living space that do not damage 
>health?
>
>IF THERE IS A LOT OF VENTILATION A REALLY CLEAN BURNING STOVE CAN BE USED
>INDOORS WITHOUT IMMEDIATE HEALTH EFFECTS BUT UNVENTED STOVES SHOULD ONLY BE
>USED UNDER A VERANDA, ETC. STOVES WITH CHIMNEYS CAN REMOVE ESSENTIALLY ALL
>POLLUTION FROM THE ROOM.
>
>  
>
>>$2-$5
>>    
>>

>>Long lasting
>>    
>>
>TWO YEARS?
>
>What is the minimum acceptable number of uses for a $2 to $5 stove?
>  
>
>>MEETS CONSUMERS REQUIREMENTS WHICH VARY.
>>I'll try to figure out if a chimney could generate enough force but I'll 
>>bet
>>that Tom or Paul already know how much force is needed and you can 
>>translate
>>that into chimney height? I think of fans as plugging into the wall 
>>because
>>of the $5 cost but that is most likely limited vision on my part.
>>    
>>
>
>What percentage of the people using a stove like this would have access to 
>wall power?
>
>NOT SURE.
>
>Dean, your comments on teh above would be most helpful to us who are "at a 
>distance" from the problem. We could get a much better appreciation of what 
>you are up against.
>
>Best wishes for every success.
>LET'S SUCCEED TOGETHER.
>
>Kevin
>  
>
> 
>
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>  
>