[Stoves] Which technologies will best reduce CO and blackcarbon, improve health and safety and lower household energy costs?

[CEDESOL Foundation lists]

Good advice Crispin,

We have found that it is not so necessary the 1/3rd time rule, although 
I admit it is a good rule of thumb to use.  Usually, even at high 
altitudes here  (above 2,000 meters) 5 to 10 minutes is all that is 
necessary for all of the ingredients to absorb maximum heat.  The more 
volume of solids vs liguids, the better the heat retention.   We have to 
be careful with potatoes, because if they are left in too long they fall 
apart.  Its a good technique though, when demonstrating retained heat 
cooking because it graphically shows folks that a lot of heat goes into 
the pot and it really does cook.

we are also in the camp that believes RHC is the most important step 
someone can take to immedeatly reduce IAP, fuel use and time spent 
controlling the cooking.

Don Oneal and Richard's RHC sure were wonderful to see in that store 
disply a few weeks back!

David

Crispin Pemberton-Pigott wrote:

>Dear Martin
>
>  
>
>>If fire is speeded up quickly, heat transfer is good and there is
>>no need to reach the boiling point.
>>    
>>
>
>The problem with speeding up the boiling is that the food itself does not
>get hot if the water is rapidly boiled, and it has to be held at the boiling
>point to allow the heat to get into the centre of the food.
>
>As the RTC can only hold what heat is already in the pot, the temperature of
>the (usually dense) food is low, the _average_ temperature of the water+food
>is not really near boiling and it will not cook properly.
>
>Normally the advice is to cook for 1/3 of the usual time before transferring
>to an RTC.  This is to allow the heat to penetrate the food adequately.
>
>Even if the boiling were instantaneous, it would still have to be held at
>that temperature for a while as the heat is absorbed into the food.
>
>Regards
>Crispin
>
>
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>