[Stoves] emissions

[Dean Still]

Dear All,

Nordica and Damon at Aprovecho have been working over the last year to
finish developing a low cost emission hood (PEMS: Portable Emission
Monitoring System) that folks could use to tune their stoves, stove
prototypes. Being able to see the effect of changes to a stove in real time,
changes in CO, CO2, PM, has helped us a lot in trying to make low cost,
clean burning stoves. Our intention is to get these low cost hoods out this
year so that anyone interested can have an up to the minute 'lab' of their
own.

Stoves can be built for a couple of dollars that use less fuel, burn
cleaner. It's not either/or. The great thing about stoves now is that it's
changes to the shape that result in cleaner burning which doesn't have to
add to the cost. 

If folks want to know about the effect of different woods, moisture content,
etc. they can turn on their hood, do some experiments and report to the LIST
their findings. We can develop a shared protocol so that our investigations
make the most sense. There is a lot of work to do and we hope to help by
supplying a tool that makes investigation easier. Nordica especially has
burned a lot of midnight oil this year trying to make this available to
everyone.

All Best,

Dean



-----Original Message-----
From: stoves-bounces at listserv.repp.org
[mailto:stoves-bounces at listserv.repp.org] On Behalf Of Boll, Martin Dr.
Sent: Tuesday, January 09, 2007 4:09 AM
To: stoves at listserv.repp.org
Subject: [Stoves] slices

Dear all,

We need not always new-inventing the wheel, but it is necessary to be aware
of invented wheels, -no matter when and from who invented-

( think by examples for inventions e.g. of the Kelly-kettle, the Russian
samovar and the steamboat-cooker)

We are thinking all the time about slicing some more watts out of the
stoves.

How about to begin slicing from the other side of the sausage, by cutting
down the food to smaller size before cooking?

 

Think of following experiment (or better do it):

 

First part:

1. Ask the most edgeless knife you can find

2. Use it unsharpened to cut down some vegetables for boiling.

3. Weight it and count the amount of pieces.

4. Cook it ready and count the needed time.

 

Second part:

1. Take the most edgeless knife from above grind it carefully to good
sharpness.

2. Make now the same procedure as above.

Summary: 

Calculate the difference between the comparable needed cooking times.

Think of the saved energy, as well in comparison with extreme (difficult to
reach) enhancement of stoves.

 

Finally:

Think about making, distributing and showing to use utile grindstones and
their fixation near the kitchen/cook, to get not rid of the sharpener.

 

Excuse me for these borderline thoughts, seen from the stoving-aspect; but I
see partly consequences for some stove constructions, and totally seen, a
step for less energy-use. Furthermore making clearer the insight of all of
us, that *the best stove* has very varying shapes, and sometimes it will be
useful to have different ones at/in the same time/use. (e.g.: stove plus RHC
(retained heat cooker) ) 

 

Let us have a fine New Year!

 

Martin

 

 

 

 

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