[Stoves] newcomers

[David G. LeVine]

Might I suggest adding a section on the whys and 
wherefores of cooking.  For instance, some 
believe that boiling faster cooks faster.  Others 
know that once you reach sufficient boil rates, 
there is no effect.  Some feel that BIG flames 
cook better, some that LOTS of fuel is 
better.  Some know that this is not true.

Making the participants understand what cooking 
REALLY is will make the stoves easier to 
explain.  If the participants believe that bigger 
flames will make the pot boil faster, showing 
them a very good stove with no visible flames 
won't work until they understand that the smaller flame actually works better..

At 08:57 PM 11/11/2007, you wrote:
>I made this course intended for people with low education levels
>
>1. Show actual stoves available in the area -- participants handle the items
>2. Show photos of stoves from other countries -- encourage discussion
>3. Discussion by participants -- physical characteristics of each --
>dimensions, materials used, etc.
>4. Demonstrate making of simple stove designs from discarded tincans
>5. Participants design their own and using tincans and scrap metal sheets
>make their own prototypes.
>6. Test the prototypes ­ boil & simmer water
>  •7. Mini Lecture -- Explain rationale of water boiling and simmering test
>•8. Mini Lecture -- Explain basics of wood and charcoal combustion:
>­9. Mini Lecture and discussion -- Explain importance of Primary air &
>Secondary air
>­10. Discuss energy content of wood, charcoal & other biomass fuels in the
>area.

David G. LeVine
Nashua, NH  03060