Energy 71 (2014) 479e495

Contents lists available at ScienceDirect

Energy
journal homepage: www.elsevier.com/locate/energy

Improved test method for evaluation of bio-mass cook-stoves

P. Raman, N.K. Ram*, J. Murali
The Energy and Resources Institute (TERI), Darbari Seth Block, India Habitat Centre, Lodhi Road, New Delhi 110003, India

a r t i c l e i n f o a b s t r a c t

Article history: More than two-thirds of the world’s population is relying on biomass fuel to meet their cooking and
Received 29 July 2013 heating energy-requirements. Traditional biomass stoves operate at low efficiency and cause severe
Received in revised form health problems and pollute the environment. Due to higher quantity of fuel use, these cookstoves
21 April 2014
increase the burden on fuel management. Several test protocols are being used across the world for
Accepted 26 April 2014
evaluating the performance of cookstoves. One of the major challenges of existing protocols is to narrow
Available online 23 May 2014
down the gap between the test results obtained under lab conditions and actual cooking conditions.
Hence, there is a need to evolve an improved test method that can reflect the stove performance under
Keywords:
Biomass cookstove
field conditions. This paper is aimed to reduce the gaps in test methodology in such a manner that the
Test protocols and benchmarks test results obtained in the lab are comparable with the results of actual cooking carried out in the
Water boiling test kitchen. An improved test method, which includes a residual heat recovery phase, is proposed to eval-
Residual heat recovery uate the performance of cookstoves. Design parameters related to technical, social and economic aspects
Thermal efficiency were identified. Common errors that occur during the water boiling test were identified and methods to
minimize such errors were also proposed.
Ó 2014 Elsevier Ltd. All rights reserved.

1. Introduction program, it is essential to provide a cookstove that is efficient and

More than three billion people in the world are relying on solid
fuel to meet their cooking energy needs [1]. About 1.3 million
people die every year due to the exposure to smoke and other
pollutants released, due to the burning of biomass fuels [2]. In India,
out of 225 million households, 160 million households use biomass
as a fuel to meet their cooking energy needs [3]. These cookstoves
pollute the kitchen and atmosphere with significant emission of
pollutants such as CO, CO2 and particulate matter [4]. Improved
cookstoves with chimney were widely disseminated in India
through the NPIC (National Program on Improved cookstoves) to
reduce the indoor air pollution in rural households [5]. The pro-
gram was met with limited success due to several reasons; however
learning’s were well captured to improve the existing designs of
cookstoves [3]. It is important to ensure that the cookstoves meet a
certain standard and benchmarks to have a successful imple-
mentation of any program of cookstove dissemination [6]. Out of 50
improved cookstoves disseminated, 13 cookstoves did not meet the
required standards [7]. QA & QC (Quality assurance and quality
control) are a key requirement for large-scale dissemination of any
product. For an effective implementation of improved cookstove
* Corresponding author. Tel.: þ91 11 24682100; fax: þ91 11 24682145.
E-mail addresses: nkram@teri.res.in, nkram75@gmail.com (N.K. Ram).
also meets the users’ requirements [8,9]. The research work re-
ported in this paper is aimed to bring out an elaborate cookstove
test methodology to ensure that QA & QC are in place.
There are two types of cookstoves are promoted in many
developing countries, as part of the current improved cookstove
program. These cookstoves are natural draft and forced draft
cookstoves [10]. In cookstoves working on natural draft mode, air
required for combustion of biomass is supplied by the draft created
by the chimney. On the other side, in cookstoves working on forced
draft mode, air required for combustion is supplied using a small
fan [10]. While the natural draft cookstoves has a single pot or a
double pot cooking option, forced draft cookstoves are using single
pot cooking at a time. Most of the biomass cookstoves with natural
draft are operating with efficiency in the range of 10e20%, whereas
the forced draft cookstoves works in the range of 40e43% [11].
Several research institutions across the world are working on
developing clean combustion cookstoves to improve their effi-
ciency and reduce emission levels [12]. Forced draft cookstoves
reduce the use of fuel wood by 40% and emission levels by 90% [7].
The improved cookstove with chimney reduces the pollution to a
large extent in the kitchen. The improved cookstoves reduce the
particulate matters (PM2.5) to the order of 71e84% and CO by 98e
99% [7]. However the improved cookstoves (with chimney) reduce
the pollution in the kitchen, but shift the problem outdoor [1].
Hence, in the improved cookstove program, it is essential to reduce

http://dx.doi.org/10.1016/j.energy.2014.04.101
0360-5442/Ó 2014 Elsevier Ltd. All rights reserved.
480 P. Raman et al. / Energy 71 (2014) 479e495
the emissions through cleaner combustion of biomass fuel instead
of shifting the emissions out of the kitchen. The chimney cook-
stoves reduce the pollution in the kitchen. But, cookstoves with
chimney consume more fuel in the range of 61% and require 74%
more time than the conventional cookstoves [7]. Many researchers
were emphasized on the design principle for a wood burning
cookstove and provided suggestions for improving the efficiency as
well as meeting the user requirements [13,14]. Hence, it is essential
to have a well-designed cookstove which operates at a higher ef-
ficiency and emits less pollution. Testing and evaluation of cook-
stoves are important to ensure that the new stoves meet the
required standards and benchmarks.
One of the key factors influencing the community to adopt a
particular cookstove is effectively addressing their socio-cultural
aspects, associated with cooking. Common socio-cultural param-
eter includes; type of food, cooking habits and availability of
biomass fuels in that region. The improved cookstoves should meet
the safety aspects of the stove, such as surface temperature and
structural stability to avoid any accidents during and after cooking.
A World Bank study and US State Department report prescribe a
common set of parameters preferred by the users were [15,16]. A
well designed cookstove should be economically viable, highly
efficient and with a firepower level in accordance with the local
food habit. It is equally important that the improved cookstove also
meets the indoor air pollution standards set by the WHO (World
Health Organization) or national standards in that country.
1.1. Issues and challenges
Many traditional and improved cookstoves work at low effi-
ciency and causes indoor air pollution. Over 95% of these stoves do
not meet the prescribed benchmarks [7]. There is a need for an
extensive test method to evaluate the performance of cookstoves to
ensure that they meet the prescribed benchmarks and standards.
There are reports indicating that test result of the same cookstove
can vary between 5 and 25%, in the same laboratory [7]. Lack of
performance monitoring and quality control is reported as barriers
for the large-scale dissemination of improved cookstoves [17]. It
was observed that WBT (Water Boiling Test) conducted in lab
conditions gave little indication of the stove performance in field
conditions [18]. Although, field measurements are able to get
representative and reliable results, it requires relatively high labor
intensity, high cost and usually time consuming [19]. Laboratory
testing is intended to be reproducible and potentially suitable to
compare the performance of different cookstoves [20]. Laboratory
tests are useful for predicting field performance by simulating the
field condition and test procedures [20]. There is a need for an
improved test method, which is simple and provides test results
with minimum human and instrument errors. Several protocols are
in place to test the performance of cookstoves using water boiling
test (WBT). Since 1985, these protocols and test methodologies are
continuously modified according to the need in the cookstove
sector. Important information of the cookstove testing protocols
was compiled in Ref. [21]. This article also refers about a compre-
hensive water-boiling test, which can provide the test results closer
to the field performance. Unmeasured factors can lead to erroneous
conclusions which can affect the test results of the performance of
the cookstoves [22]. The present study is aimed to review and
analyze the existing test protocols used to evaluate the perfor-
mance of the cookstoves. Based on the analysis an improved test
method for conducting WBT is proposed.
The steps adopted for strengthening the existing water boiling
test (WBT) are:
 A detailed study and analysis of selected WBT.
 A detailed study and analysis of the selected benchmarks pre-
scribed to evaluate the cookstoves.
 Design of a comprehensive water boiling test.
 Identification of various performance indicators using the
improved water boiling test.
 Analyze and address the gaps in various evaluation methods to
minimize the common errors.
2. Influence of cookstoves’ fabrication materials on its
performance
Efficiency of the cookstoves is largely influenced by the mate-
rials used for construction of the cookstove. Different types of
materials are used for construction of the cookstoves, depending
upon their design [23]. In the construction of three stone cook-
stoves, heavy stones are used to create the combustion space and
support for the vessel [24]. The materials used for construction of
cookstoves consume a large portion of the energy, which was
generated from the combustion of biomass [25]. The stoves which
consume more material work at a relatively lower efficiency, as
most of the energy generated from biomass is consumed by the
materials. In rural areas, many stoves are constructed using locally
available clay [26]. There are also cookstoves, which are fabricated
using only metal [27]. Some of the cookstoves are fabricated using a
combination of locally available clay and metal [28]. Further, there
are cookstoves which use material like vermiculate for construction
of cookstoves. Portable forced draft cookstoves are made using a
combination of metal and insulation materials [10].
The materials used for construction of a cookstove absorb a large
amount of energy during the cold-start high-power phase. Hence, it
is important to select the right combination of materials having low
thermal mass and high insulation properties. A portion of the heat
absorbed during the cold-start high-power phase is released during
the simmering phase. The thermal properties of selected materials
used in construction of cookstoves are presented in Table 1. The rate
at which heat energy is released from the cookstoves’ fabrication
material is an important factor for evaluating the performance of
cookstoves. The energy released from the cookstove materials
needs to be captured during the simmering phase itself. Hence, the
estimation of the residual heat and its recovery rate is essential for
evaluating the performance of cookstoves. In the proposed four
phase WBT, the fourth phase consists of an appropriate method for
estimation of residual heat and its recovery rate.
2.1. Existing cookstove models and issues
Performance of twelve different models of cookstoves was
tested and compared [11]. These cookstoves were classified in to
three categories. They are “wood burning stove without chimney”,
“wood burning stove with chimney” and “wood burning stoves
with electric fan”. The cookstove with electric fan works on forced
draft mode, whereas the other stoves work on the natural draft
mode. According to the study results, the forced draft cookstoves
Table 1
Thermal property of selected materials used for construction of cookstoves.
Materials Density, Specific heat, Thermal conductivity,
kg m3 J kg K1 W m1 K1
Ceramic wool 84 1070 0.09
Clay 2400 1381 0.65
Fire bricks 1280 1000 0.30
Metal sheet (mild steel) 7870 447 80.2
Metal sheet (stainless steel) 7900 477 14.9
Vermiculate 90 960 0.06
 P. Raman et al. / Energy 71 (2014) 479e495
work with higher efficiency and low emission as compared to
natural draft cookstoves. The forced draft cookstoves reduce par-
ticulate matters and CO emissions upto 90% when compared to
natural draft cookstoves [7]. Even though the forced draft cook-
stoves perform better than the natural draft cookstoves, the forced
draft cookstoves are relatively expensive than the natural draft
cookstove. The cost of the forced draft cookstove and its de-
pendency on external power source are the key barriers for large
scale adoption of these cookstoves. The cost of the cookstove
should be within the affordability of its potential users. For a suc-
cessful entrepreneurship development and commercialization of
improved cookstoves, pricing and financial scheme are considered
as key requirements [29]. There is a need for development of a
cookstove which performs better, and less expensive. According to
Bailis et al., the efficiency of traditional cookstoves and improved
cookstoves was in the range of 15e16% and 17e19%, respectively
[30]. The cookstoves working on natural draft were classified as
open-fire (three stone fire), improved open-fire (traditional cook-
stove with an enclosure to the combustion chamber) and improved
cookstoves (with chimney) [31]. The efficiency of these cookstoves
was found to be in the range of 14e21%.
A comparison of the performance of various cookstoves, along
with their cost is presented in Table 2, based on the available test
results in Ref. [11]. It may be noted from Table 2, that there is a large
variation in the performance of cookstoves. Hence, there is a scope
for further improvement of cookstove which works at higher effi-
ciency and emits less CO and particulate matters.
3. Water boiling test (WBT)
The purpose of designing and developing improved cookstoves
is to achieve clean combustion and higher efficiency to meet the
cooking requirements and provide a clean environment. Evaluating
the performance of a cookstove in the kitchen is a complex process
due to several constraints involved in carrying out the tests. Such
constraints could cause several variations from the results expected
during the actual cooking. Generally, a water boiling test (WBT)
under certain lab conditions is proposed by several institutes to
assess the performance of cookstoves. It is important to note that
the WBT results are expected to be a true indicator of the stove’s
performance during the actual cooking in the kitchen. Thus, it is
essential to have in place a detailed test methodology to evaluate
cookstoves and ensure the standards and benchmarks are met
during the actual cooking conditions.
3.1. Test methods available for evaluation of cookstoves
Several test protocols have been developed and recommended
by different institutes to conduct WBT. In the present study, several
Table 2
Existing cookstove models and their performance.
Type of cookstove Efficiency Emission SFCa
(%) (g L1)
CO Particulate
1
(g L ) matter
(mg L1)
Natural draft open fire 16 11.1 472.6 139
and without chimney
(three stone fire)
Natural draft open fire 19e54 3.1e10.1 258e858 57e110 0e5
and without chimney
(clay/metal stove)
Natural draft with 16e36 3.9e9.6 136e1020 60e167 35e72
chimney (metal stove)
Forced draft cookstove 40e44 1.37 5.4 49e52
a
To boil 1.0 L of water and simmer it for 45 min.
481
WBTs evolved during 1985e2013 were studied and compared in
detail. The popularly adopted protocols, selected for the analysis are
listed below:
i. Testing the efficiency of wood-burning cookstoves; interna-
tional standards (1985) [32].
ii. Indian standard: solid biomass stove specifications (1991)
[33].
iii. Testing method for the heating properties of firewood
cookstoves (1993) [34].
iv. Efficiency test for a biomass cooking stove (2003) [35].
v. WBT Version 3 (2007) [36].
vi. Stove manufacturers’ emissions and performance test pro-
tocol (2009) [37].
vii. WBT version 4.1.2. (2009) [38].
viii. A heterogeneous testing protocol for certifying stove thermal
and emissions performance for GHG (Greenhouse Gas) and
air quality management accounting purpose (2010) [39].
ix. IWA (International Workshop Agreement) (2012) [40].
x. The Water Boiling Test Version 4.2.2 (2013) [41].
xi. Indian standard: Portable Solid Bio-Mass Cookstove (2013)
[42].
A list of test protocol along with variations in test method is
presented in Table 3. The WBT methods recommended in the test
protocols (listed in Table 3) can be classified in to following three
categories:
Category-I. Two phase water boiling test: cold-start high-power
phase, simmering phase [36]
Category-II. Three phase water boiling test: cold-start high-po-
wer phase, hot-start high-power phase, simmering phase
[38,41]
Category-III. water boiling test with a fixed quantity of fuel
wood and the high power phase with repetitive cycles [39]
Two phase water boiling test (Category-I) was adopted during
the period 1985e2009. The temperature of water during the
simmering phase and the duration of the test were varied among
the protocols. The three phase WBT (Category-II) was proposed
during 2009 [38]. In WBT 4.1.2 a hot-start high-power phase was
introduced between the cold-start high-power phase and
simmering phase. The duration of the simmering phase was
extended from 30 min to 45 min. The water temperature during the
simmering phase was suggested at 6  C below the boiling point.
During 2012, elaborate benchmarks were suggested to evaluate the
different types of cookstoves at different power levels [40]. Based
on the type of cookstoves, a total number of five tiers are proposed
with different benchmarks. The benchmark for performance at
high power and low power phases includes fuel use, emission of CO
and particulate matter.
A revised version of the test protocol of WBT 4.1.2 [38], is pro-
Cost posed as WBT 4.2.2 [41] in 2013. The WBT 4.2.2 prescribes a three
(US $) phase WBT. When maintaining the same duration of 45 min for
simmering phase, WBT 4.2.2 recommends the water temperature
to be maintained at 5  C below the boiling point. This modification
0 has been proposed to maintain the energy level at its maximum
during the simmering phase.
3.2. The authorized test centers for testing and approving
cookstoves
In India, the MNRE (Ministry of New and Renewable Energy) re-
40e229 launched a NBCP (National Biomass Cookstoves Program) during
2009e2010 [43]. There are three test centers authorized to test the
482 P. Raman et al. / Energy 71 (2014) 479e495

Table 3
Test methods available for conducting water boiling test (WBT).

Test protocols Year Ref. Method

Testing the efficiency of wood-burning cookstoves VITA 1985 [33] Two phase water boiling test. Cold-start high-power phase and simmering for
30 min at 5  C below boiling point.
Indian Standard: solid biomass Chulha (cookstoves) specifications 1991 [34] Two phase water boiling test. Cold-start high-power phase and simmering for
30 min at 5  C below boiling point.
Testing method for the heat properties of civil firewood stoves 1993 [35] Two phase water boiling test. Partial estimation of residual heat recovery rate. The
vessel is covered with a lid to avoid evaporation.
Efficiency test for a biomass cooking stove 2003 [36] Cold-start high-power phase and simmering for 30 min at 5  C below boiling point.
WBT Version 3 2007 [37] Three phase water boiling test.
Stove manufacturers emissions & performance test protocol (EPTP) 2009 [38] Three phase water boiling test. Variation in water quantity to use used in WBT
according to the starting temperature. Estimation of CO concentration with respect
to the time. Particulate maters captured less than 10 microns.
The Water Boiling Test Version 4.1.2 2009 [39] Three phase water boiling test. Variation in water quantity to use used in WBT
according to the starting temperature. Simmering for 45 min at 6  C below boiling
point.
A heterogeneous testing protocol for certifying stove 2010 [40] 3 different power levels of WBT are proposed (max, low stable and intermediate).
thermal and emissions performance for GHG and
air quality management accounting purposes
International Workshop Agreement (IWA) 2012 [41] Focusing on defining benchmarks on efficiency and emission factors for different
types of cookstoves, at different power levels.
The Water Boiling Test Version 4.2.2 2013 [42] Three phase water boiling test. Simmering the water for 45 min at 3  C below boiling
point. The vessel is not covered with a lid and allows evaporation.
Portable solid bio-mass cookstove (chulha) 2013 [43] A fixed quantity of fuel is used to boil water. The stove is operated at high power
phase only. The simmering phase is eliminated. CO and particulate matter are
measured based on MJ of energy delivered. The vessel is covered with a lid to avoid
evaporation.

cookstoves. For evaluation of the performance of the cookstove, a
WBT along with a set of benchmarks was recommended by BIS
(Bureau of Indian Standard) [33]. The cookstoves are tested using
the test method prescribed by the (BIS). The details of the different
types of approved cookstoves are published on the Ministry’s
website [43]. The method of WBT and benchmarks for performance
referred in Ref. [33] were revised in 2013 [42]. The revised test
protocol has many modifications as compared to the earlier version
[33] and other standard protocols. The modifications and its im-
plications on the results of actual cooking conditions are presented
in Table 4.
The revised WBT [42] proposes a new method of water boiling
test (Category-III), which excludes the simmering phase. A fixed
quantity of fuel wood required to operate the stove in full power is
considered as a fuel input to conduct the WBT. Thus, the duration of
the WBT is about an hour. The stove is operated at its maximum
power till the end of WBT. During the entire period of the WBT, the
vessel is closed with lid, to minimize the energy loss due to evap-
oration of water. Temperature of water is raised up to 95  C at every
batch. When a vessel reaches 95  C it is replaced with another
vessel with fresh water. The WBT is continued till the fuel wood is
finished and the charcoal remaining in the stove reduces to a
negligible quantity. In this type of test (Category-III), the simmering
phase is eliminated. With this type of WBT the stove’s efficiency at
high-power phase is estimated and the behavior of the stove can
vary during the simmering phase. In BIS 2013 [42] the emission
factors CO/CO2 and TSP (Total Suspended Particles) were replaced
with CO and TPM (Total Particulate Matters). The concentration of
CO/CO2 in flue gas is an important parameter, which can be used to
determine the combustion efficiency of the cookstove. In the
revised test protocol, TPM limits are proposed based on the type of
the cookstoves. For the natural draft cookstoves the allowable limit
of TPM is 350 mg MJ1 of energy delivered. For the forced draft
cookstoves the allowable limit of the TPM is 150 mg MJ1 of energy
delivered. In case of the natural draft cookstoves, the allowable
limit for TPM is more than double as compared to forced draft
cookstove. The forced draft cookstove may have higher velocity of
the flue gas within the combustion chamber due to the forced draft
and high temperature. Hence, the forced draft cookstoves need to
be designed with more care to achieve a substantial reduction in
TPM.
The overall efficiency of the cookstove was calculated by esti-
mating the total energy input from the fuel wood and the total
energy captured in the process of repetitive water heating [43]. In
this method, the efficiency of the cookstove during the cold-phase
and hot-phase is not analyzed separately. The temperature of the

Table 4
Modifications in test methods and benchmarks of performance.

Parameters BIS 1991 [33] BIS 2013 [42] Significance/implications

CO Not included Included Provides more clarity in emission level

CO/CO2 ratio Included Excluded/modified as CO and TPM CO/CO2 is a useful indicator to estimate the combustion efficiency
Duration of the test No time limit prescribed One hour operation in full Shortened the test duration.
power mode
Fuel wood quantity No fixed quantity is fixed Quantity is fixed Efficiency estimation with a fixed energy input
Simmering phase Includes Excluded Variable firepower in the kitchen, may bring difference in fuel saving
TPM Referred to the volume Referred to the quantity of Provides more clarity in emission level
of flue gas energy delivered
Turn-down ratio Included Excluded Turn down ratio is an important parameter to understand
the fuel saving capacity and firepower required to meet the
socio-cultural variation in food and cooking habit
Use of lid With lid, during the first With lid (throughout the WBT) In actual cooking condition, most of the time the vessel is without lid
two phases of WBT
 P. Raman et al. / Energy 71 (2014) 479e495
water is raised up to 95  C, which is about 5  C bellow boiling point.
The long duration, low power simmering phase is not a part of WBT
in Ref. [43]. Hence, the specific energy consumption may not be
comparable with other protocols as the water temperature is not
raised till the boiling point and the simmering phase is eliminated.
Evaluation of the controllability of firepower and turn-down ratio
of a cookstove would not be possible without having the simmering
phase. Controllability of a cookstove between its maximum and
minimum firepower is a key factor to increase the adaptability of
the cookstove according to the variation in the food and cooking
habits of users.
3.3. Issues related to test methods and scope for improvements
Factors affecting the performance results during the simmering
phase are reported in WBT 4.2.2 [41]. The energy consumption and
evaporation rate can be influenced by the variation of the water
temperature within the prescribed band of 3  C below boiling
point. The thermal efficiency of the stove is more controllable and
accurate when the WBT is conducted at 2  C below the boiling point
[44]. WBT 4.2.2 brings out the fact that fuel consumption rate
during the simmering phase is influenced by the stored heat energy
in the cookstove materials. Cookstoves with a high-thermal mass
can store a large amount of heat energy during the high-power
phases. This stored heat energy gives advantage during the
simmering phase [41]. An alternative test sequence as “cold-start,
simmer, hot-start, simmer cycle” was proposed to examine the
difference in the results of the simmering phase [41]. As such a
change in the test sequence is not proposed by any other test
protocol. In this present study, the proposed four phase WBT brings
more clarity on the heat energy stored in the cookstove materials.
The fourth phase of the improved WBT estimates the quantity of
energy stored in the stove and the heat recovery rate. These results
can be used effectively used to estimate the stored energy and heat
loss factor of the cookstove. Estimation of these parameters will
contribute to improve the performance of the cookstove.
There are variations among the test methodologies, benchmarks
and standards recommended by various protocols. In reality there is a
large gap between the assessment of performance of cookstoves using
the WBT and the KPT (Kitchen Performance Test) [38,45]. Hence, it is
important to have an improved WBT that represents the expected
level of performance of cookstoves in actual cooking conditions.
The proposed four phase WBT includes the three phase water
boiling test and an extended phase, called the residual heat recovery
phase. During the residual heat recovery phase the quantity of energy
recoverable from the stove and rate of heat recovery is estimated. The
quantity of the heat recovered from the cookstove, at the end of the
third phase without adding fuel wood is proportional to the energy
absorbed and stored in the materials of the cookstove. The quantity of
heat energy stored in the cookstove materials influences the effi-
ciency of the cold-start high-power phase and simmering phase. It
also affects estimation of the actual energy input during the
simmering phase. Appropriate selection of materials, which have
minimum thermal mass and heat loss factor can improve the effi-
ciency of the cookstoves. While the three phase WBT can evaluate the
cookstove performance, the four phase WBT can help to improve the
design for a better performance of the cookstoves.
3.4. Test methods and parameters considered for conducting the
WBT
WBT is a commonly used test for evaluating the performance of
cookstoves in which defined quantity of water is boiled. VITA (Vol-
unteers in Technical Assistance) came up with the first version of the
WBT in 1982 and revised it in 1985 [38]. A detailed history of the
483
development of test protocols is reported in Refs. [38,45]. The
objective of the protocols is to evaluate the performance of the
cookstove at the lab and the results are comparable with field per-
formance. The gaps in test parameters and the methodology need to
be bridged in such a manner that the test results obtained at the lab
are comparable with the actual cooking conditions. Generally
cookstoves are evaluated based on its thermal efficiency and pol-
lutants like CO, CO2 and particulate matter emitted by the cookstove.
The testing parameters and methodology varies among the existing
test protocols. The WBT version 4.1.2 highlights several limitations of
the WBT [38]. Several reports and research papers [38,45,46] also
highlight the demerits and concerns about the WBT. It has been
identified that the test results are not necessarily a representative of
field performance. In the present study, a set of protocols which are
popularly used for WBT are selected for detailed analysis and iden-
tification of gaps. Various parameters used for estimation of cook-
stoves’ field performance using WBT were identified. A comparison
of the test protocols along with the parameters considered for
evaluation of cookstove is presented in Table 5. From Table 5, it may
be noted that a large variation exists among the protocols with
respect to the parameters considered and the methodology adopted.
The international workshop-10, organized by the ISO (International
Organization for Standardization) also recognizes that lab tests may
not fully represent the field performance [47]. The present research
work focuses on arriving a complete cycle WBT to minimize the gaps
between the performance results of the lab and field test.
4. Test methodologies
There are several protocols, which propose different methods for
testing the performance of the cookstoves. Duration of 30 min for
simmering phase and four time repetition of WBT was recommended
[32,36]. Later this was modified with 45 min of simmering phase and
three time repetition of WBT as recommended in Refs. [38,41]. The
ambient conditions required for conducting WBT were specified in
many of the test protocols. Ambient temperature has a large influ-
ence on the testing of cookstoves due to seasonal variations. For
example, composite climatic conditions prevail in the northern re-
gion of India. In this region, the ambient temperature during summer
reaches up to 47  C and drops down to 1  C during the winter season.
Such variation can affect the performance of cookstoves to a large
extent. The heat loss factor of a stove is a function of the temperature
difference between the combustion chamber of the cookstove and
the ambient temperature. The efficiency of the cookstove tends to
reduce, when the temperature difference between the combustion
chamber of the cookstove and ambient temperature increase.
The residual heat recovery rate is considered for evaluation of
the cookstove [35]. In this protocol the residual heat is considered
as one of the parameters, although it has not been quantified. The
test method proposed in Ref. [35] provides partial information
about the heat recovery rate for a short duration. The improved test
method proposed in this paper, recommends a methodology to
estimate the residual heat recovery rate of a cookstove. As dis-
cussed in this paper the fourth phase of the WBT can provide in-
formation such as the total quantity of the heat recovered and the
residual heat recovery rate. Residual heat recovery rate plays a
crucial role in determining the efficiency of a cookstove.
4.1. Estimation of residual heat recovery
The efficiency of a cookstove is influenced by several parame-
ters. A significant portion of the energy from the biomass is carried
away by the flue gas or absorbed by the materials used for con-
struction. Residual heat is the heat energy absorbed by the fabri-
cation material of a cookstove, which is not available for cooking.
484 P. Raman et al. / Energy 71 (2014) 479e495

Table 5
Comparison of the test methods based on the parameters considered.

Parameter BIS IS13152 Testing WBT Version EPTP (2009) [37] Version 4.1.2 Version 4.2.2 BIS IS13152
(1991) [35] methods 3 (2007) [36] (2009) [38] (2013) [41] (2013) [42]
(1993) [34]

CO N N N Y Y Y Y
CO2 N N N Y Y Y Y
CO/CO2 Y N N N N Y N
Efficiency Y Y Y Y N Y Y
Estimation of residual heat N Y N N N N N
Fire-bed temperature N N N N N N N
Firepower Y N Y Y Y Y Y
Flame temperature Y N N N N N N
Flue gas flow rate N N N N Y Y N
Heat elevation rate N Y N N N N N
Simmeringa 45 min N 45 min 45 min 45 min 45 min N
Specific fuel consumption N N Y N Y Y N
Specified fuel thicknessa 3  3 cm2 N Diameter: 3e4 cm 1.5  1.5 cm2 1.5  1.5 cm2 1.5  1.5 cm2 3  3 cm2
Specified humidity rangea N <80% N N N N N
Specified Initial temperature of watera 23  2  C N N 4e30  C 15  C Corrected to 25  C 23  5  C
Specified room temperature 25  5  C 10e30  C Y N Y N 25  5  C
Specified surface temperature Y N N N N N 60  C
Temperature while simmeringa 5  C below At boiling point 3  C below At or above 90  C 6  C below 3  C below N
boiling point boiling point boiling point boiling point
Total Particulate Matters Y N N Y Y Y Y
Turn down ratio Y N Y Y Y Y N

Y: parameter considered. N: parameter not considered.

a
Parameters considered and specified are captured in the table.

The quantity of residual heat in a cookstove depends on the type
and quantity of the fabrication materials used in the construction of
the stove. Thus, a heavy cookstove will have more residual heat
than a lightweight stove. A cookstove, which has a more residual
heat will consume more energy and shall take more time to cook.
Hence, the residual heat directly influences the overall perfor-
mance of cookstoves. A portion of this energy may be used during
the simmering phase while most of the residual energy remains in
the stove, even after completion of the cooking process. The
quantity of the residual heat is estimated based on the total thermal
energy recovered from the cookstove after the simmering phase.
The heat recovery rate is estimated using the quantity of residual
heat recovered over a period of time. The quantity of residual heat
as a fraction of the total energy input can be used as an indicator for
evaluation of cookstoves. Therefore, a cookstove absorbs more heat
in its construction materials and works with poor efficiency.
However, by estimating the residual heat factor the efficiency of the
cookstove can be improved, by minimizing the energy absorbed in
the construction materials.
benchmarks for estimation of the thermal efficiency and emissions
of the cookstove are prescribed [33]. A comparison of the bench-
marks used for evaluation of cookstoves is presented in Table 7.
The thermal efficiency is defined by a direct method of esti-
mation, as a percentage of input energy [33]. The thermal efficiency
is defined by use of fuel wood to boil and simmer a fixed quantity of
water [49]. There is a large variation in the representation of CO
ðg MJ1 1
d ; ppm; gÞ and particulate matters ðMJd ; mgÞ. From Table 7,
it may be noted that different protocols propose different units for
measurement of the same parameter, which may create compli-
cations in comparing the results of one method to another.
Based on the type and the level of performance, the cookstoves
were classified in five tiers. The benchmark for the performance of
the cookstoves was recommended according to the tier level and
firepower [40]. These benchmarks are much more elaborated in
comparison with the benchmarks provided in Refs. [33,42,48].
Benchmarks of performance recommended based on efficiency and
emission levels of cookstoves at different tier level and firepower
are presented in Table 8.

5. Benchmarks for performance of cookstoves

Table 6
Design parameters related to technical, economic and social aspects.
5.1. Design parameters and benchmarks
Design parameters Nature of parameter

It is important to quantify the improvement in the performance Emissions (CO, CO2 and TPM) Technical aspects
of the cookstove developed with reference to several technical and Flame temperature
Performance efficiency
non-technical parameters. Test protocols and benchmarks should
Surface temperature
be in line with the parameters relating to technical, economic and Stability and ruggedness
social aspects. Several design parameters, which are required to Turn down ratio
meet the users’ requirements, are presented in Table 6. The test Cooking time and duration Social aspects
protocol should be in a position to evaluate such parameters for Ease of operations
Kitchen configurations
identification of cookstoves which meets the user requirements. Physical structure of the traditional stove
Safety aspects
Service availability
5.2. Benchmarks for evaluation of cookstoves
Type of food
Type of fuel
The benchmarks identified as the minimum performance re- Type of vessel
quirements for evaluation of cookstoves are reported by many Cost of the stove Economical aspects
studies [33,42,48]. Among them, three benchmarks have many Cost involved in operation and maintenance
Life of the stove
variations with respect to the parameters and test methods. A set of
 P. Raman et al. / Energy 71 (2014) 479e495 485

Table 7
Benchmarks considered for evaluation of biomass cookstoves.

Parameters Unit Performance benchmark

ARC [49] IS-13152 [33] IS-13152 [42]

Stove without chimney Stove with chimney Natural draft Forced draft Natural draft Forced draft

CO emission g MJ1
d e e e e 5.0 5.0
CO emission (30 cm above the stove) ppm e 50.0 e e e e
CO emissiona gm 20.0 e e e e e
Energy to complete WBT MJ 16.5 29.0 e e e e
Emission: CO/CO2 Mass fraction e e 0.04 0.04 e e
Fuel to complete WBT gm 850.0 1500.0 e e e e
Particulate matter mg MJ1
d e e e e 350 150
Particulate matter mg 1500 1500 2.0 2.0 2.0 2.0
Thermal efficiency Energy fraction % e e 25 40.0 25 35.0
a
To boil 5 L of 25  C water and then simmer it for 45 min.

6. Combustion and heat transfer
In the test protocols discussed in Table 2, the parameters like
temperature of the flame and the fire-bed of the cookstove were
not considered to evaluate the performance of the cookstoves.
Increased flame temperature and fire bed temperatures are in-
dicators of clean combustion of biomass. The temperature of the
flame and the fire-bed of the cookstove is at their maximum when
the air-supply for combustion is adequate and distributed uni-
formly. Thus, the temperature of the flame and fire-bed directly
influences combustion, efficiency and emission factors of the
cookstoves. The difference between the flame temperature, fire-
bed temperature, material and thickness of the cooking pot in-
fluences the heat transfer rate. When the convection heat transfer
rate is obtained by a linear function of the temperature difference,
the heat transfer rate of radiation is obtained by fourth order
exponential function of the temperature difference. Hence, the heat
transferred from the flame through radiation is an important factor
for increasing the efficiency of the cookstove. The standard equa-
tions used for estimation of heat transferred by radiation and heat
transferred by convection are given below;
The heat transferred from the combustion chamber to the vessel
by convection can be estimated by the standard equation as given
in Eq. (1).
 
Q ¼ h  A  Tf  Tv
The heat transferred from the combustion chamber to the vessel by
radiation can be estimated by the standard equation as given in Eq. (2).
 
P ¼ ε  s  A Tf4  Tv4
cookstoves. The energy emitted by the fire-bed corresponding to its
temperature is theoretically calculated [49]. It is important to
include the flame temperature and fire-bed temperature mea-
surements in the test protocol to have an estimation of the heat
transfer rate and the performance efficiency of the cookstove.
Most of the test protocols do not discuss the material and
thickness of the vessel, which can significantly influence the heat
transfer rate and residual heat. A diagram depicting the various
paths of energy flow with respect to cookstoves is shown in Fig. 1.
The quantity of water used for WBT should be proportional to
the firepower. The test protocols [33,37,41] provide indicators of the
mass of water to be used according to the firepower. The test
protocols [36,38] provide specification for the quantity of water to
be used in two categories. The quantity of the water to be used is
recommended based on the firepower of the cookstove.
7. Need for a complete cycle water boiling test
A set of common errors and gaps which can occur during various
phases of WBT were identified. The gaps in conducting the water
boiling tests were identified based on the study and analysis of the
existing test protocols. The existing test protocols have not
considered the estimation of heat gained by the construction ma-
terial of a cookstove. A part of the heat absorbed is available during
simmering phase and a major portion of the energy is retained
(1) within the construction materials of the cookstove. The heat gained
by the construction material, the heat released during the
simmering phase and the heat retained by the materials (after the
simmering phase) are three major factors which influence the ef-
ficiency of cookstoves. There is a need to estimate these values for
(2) evaluation of the cookstoves and for further improvement.

The importance of the temperature of the flame and the fire-bed
in the context of heat transfer rate may be noted from the Eqs. (1)
and (2). The existing test protocols do not consider flame temper-
ature and the fire-bed temperature. These are the key factors
influencing the heat transfer rate and thermal efficiency of the
7.1. Factors which influence the performance of the cookstove
By using the existing test methods and protocols, the cookstoves
are evaluated to ensure that they meet three basic parameters.
These parameters are the efficiency of the cookstove, emission of

Table 8
Recommended benchmarks for performance of cookstove by their type and firepower.

Stove Evaluating parameters prescribed in Ref. [40]

classification
CO emission Particulate emission (PM2.5) Fuel use

High power Low power High power Low power High power Low power: (specific energy
(g MJ1 delivered) (g min1 L1) (mg/MJ delivered) (mg min1 L1) (Efficiency %) consumption) (MJ min1 L1)

Tier o >16 >0.20 >979 >8 <15 >0.050

Tier 1 <16 <0.20 <979 <8 >15 0.050
Tier 2 <11 <0.13 <386 <4 >25 0.039
Tier 3 <9 <0.10 <168 <2 >35 0.028
Tier 4 <8 <0.09 <41 <1 >45 0.017
486 P. Raman et al. / Energy 71 (2014) 479e495
Fig. 1. Various components of input materials and energy flow of cookstove.
CO and particulate matters. The parameters used to evaluate the
cookstove and their associated functions along with their influ-
encing factors are presented in Table 9. Though the objective of the
evaluation of cookstoves is based on these three parameters there
are several variables associated with them. The influencing pa-
rameters were studied for a better understanding of the factors
leading to variability and uncertainty in cookstove test results [50].
A cookstove performance standard should classify different pa-
rameters that influence the performance of the cookstove in field
conditions [51]. It is essential to understand the complete process
involved in the cookstove operation and to study the factors
influencing its performance. Since, several variables are associated
with the parameters considered for evaluation of the performance
of the cookstove, testing of the cookstove is a complex process.
Evaluation of cookstove in the lab to represent the field condition
has several difficulties in simulating the firepower and the ambi-
ence to match the actual cooking conditions in the field. Hence, the
test methods and protocols are being revised continuously, since
1985. Evolving of test protocols since 1985, to improve the test
methods and selection of parameters are presented in Table 3. It is
essential to analyze the gap in test methods to evaluate the cook-
stove in the lab such that it is able to predict the firepower, fuel
saving and emission factor in the field conditions. The key pa-
rameters of the WBT should be focused for evaluation of the per-
formance of the cookstove and identify components that need to be
improved.
7.1.1. Thermal mass and efficiency of the cookstove
The thermal mass of the cookstove plays an important function
in determining the efficiency of the cookstove. It was estimated
that when a cookstove works at 33% efficiency, the energy absorbed
Table 9
Parameters used for evaluation of cookstoves and its influencing factors.
Parameter Functions
Efficiency Combustion
Heat transfer
Heat loss through flue gas
Heat absorption by the cookstove materials
Heat loss from combustion chamber by radiation
Gaseous emission Partial combustion of fuel wood and formation of CO
Particulate emission Particulate maters carried away through flue gas (PM10, PM2.5)
Table 10
Efficiency of the cookstove and energy absorbed in the cookstove materials.
Component Unit Ref. [53] Ref. [54]. Ref. [55]
Efficiency of the Energy fraction in% 33.0 32.1 16.5
Cookstove
Energy absorbed in the Energy fraction in% 16.0 20.2 30.9
cookstove materials
by the stove material is 16% [52]. When the efficiency of the
cookstove was at 32.1%, the energy lost to the stove materials was
20.2% [53]. When the efficiency of a cookstove was 16.5%, the en-
ergy absorbed in the cookstove was 30.9% [54]. The relation be-
tween the efficiency of the cookstove and the fraction of energy
absorbed by the cookstove materials is presented in Table 10. From
Table 10, it may be noted that for a stove working at an efficiency of
30%, about 16e20% of the energy produced from the fuel wood is
lost to the cookstove materials. Whereas about 31% of energy
produced from the fuel wood is lost in the cookstove materials for
the stove working at an efficiency of 17%. These values confirm that
a major portion of the heat energy produced from the fuel wood is
absorbed by the cookstove materials.
7.2. Improved test method
Evaluation of the parameters related to estimation of the fire-
power and efficiency of the cookstove are key objectives of the
proposed improved test method. In the proposed test method, ef-
forts were made to estimate the recoverable heat energy absorbed
in the cookstove materials, by introducing a fourth phase in WBT.
The parameters to be measured are similar to the parameters
measured in the three phase WBT [41]. The estimation of the re-
sidual heat adds value to the WBT to optimize the cookstove ma-
terials and to improve the overall performance efficiency of the
cookstove.
The improved water boiling test has the following four phases to
evaluate the performance of the cookstove. The improved test
method is having an additional phase to estimate the residual heat
in the materials used for fabrication of the cookstove. Estimation of
residual heat and heat release rate can be used an indicator for
optimizing the construction material and to improve the efficiency
of the cookstove. Also, in the proposed water boiling test, the water
temperature is kept just close to the boiling point. This is to avoid
the complications arising in maintaining the water at a specified
temperature. Any correction for initial temperature of water is not
proposed, since the efficiency of the cookstove is a function of rise
in water temperature. The improved test method is focused for a
detailed analysis of the cookstove performance in each phase of the
WBT. The details of the four phases of the proposed improved water
boiling test are:
Influencing factors
Level of CO, CO2, O2 in flue gas
Flame temperature (which is a function of combustion efficiency,
firepower and appropriate air supply for combustion)
Flue gas temperature and excess air supply (Can be estimated
by CO2 and O2 concentration in flue gas)
Mass and thermal property of the materials used in cookstove
Size of opening through fuel feeding port and materials used
for construction of the cookstove
Adequate supply of air for efficient and clean combustion of fuel wood
Design of the combustion chamber, air supply rate and flue gas
velocity exiting the combustion chamber
 P. Raman et al. / Energy 71 (2014) 479e495 487

Phase I: Cold start high power phase. This phase involves rising Table 11
of water temperature from the initial temperature to the local Estimation of various parameters at different phases of the improved test method.

boiling point, when the cookstove is at room temperature. Parameter Phase of the water boiling test
Phase II: Hot start high power phase. This phase involves rising Energy input Complete cycle of water boiling test
of water temperature from initial temperature to the local Cold-start high-power
boiling point, when the stove is hot. Hot-start high-power
Phase III: Simmering phase. This phase involves maintaining Simmering
Emission factors: CO, CO2 First three phases of the water boiling test
the water temperature close to the local boiling point with a
and TPM
minimum evaporation of water. Firepower Complete cycle of water boiling test
Phase IV: Estimation of the residual heat and the rate of residual Cold-start high-power
heat recovery. This phase involves raising the water tempera- Hot-start high-power
ture by recovering the residual heat stored in the stove Simmering
Rate of Residual heat recovery Residual heat recovery phase
materials. Residual heat recovered Residual heat recovery phase
Turn down ratio Hot-start high-power versus simmering
Details of various phases of the proposed improved water phase
boiling test are shown in Fig. 2. Useful energy Complete cycle of water boiling test
Cold-start high-power
In Fig. 2, T0 represents the ambient temperature and T1 rep-
Hot-start high-power
resents the initial temperature of water. Only the initial temper- Simmering
ature of the water is considered by the majority of test protocols.
The ambient temperature has a strong influence on the efficiency
of the cookstove irrespective of the design and the type of cook-
7.3. Estimation of various parameters
stove. The initial temperature of water depends upon the ambient
conditions and is responsible for the duration and power con-
Various parameters proposed for estimation, at different phases
sumption during the cold-start and hot-start high power phase. T2
of complete cycle WBT of a cookstove are presented in Table 11.
refers to the maximum temperature reached during heat recovery
From Table 11, it may be noted that the improved WBT enables
phase and T3 represents the boiling point at local conditions. Fuel
estimation of nine types of design parameters. The performance of
wood is added only during high-power and simmering phase. Fuel
the cookstoves in field conditions can be predicted by a detailed
wood is not added during the heat recovery phase. The cold start
evaluation of the estimated parameters of the improved test
high power phase duration is represented by t0 to t1, hot start high
method.
power phase duration is represented by t1 to t2 and simmering
Estimation of various parameters (presented in Table 5) for
phase duration is represented by t2 to t3. The duration of the re-
evaluation of cookstove, as per the proposed WBT, (shown in Fig. 2)
sidual heat recovery phase is represented by t3 to t4. The period
is presented below.
from t4 to t5 is the stagnation stage where the temperature re-
The thermal efficiency of a cookstove during the complete cycle
mains unchanged. It is important to conduct the experiment till
of WBT can be estimated using the ratio of input and output energy.
the stagnation stage to ensure that the recoverable heat estimated
The input energy represents the energy produced by the fuel wood
is the maximum of the residual heat. After t5 water temperature
used during the experiment, whereas the output energy represents
will drop from the peak temperature of the heat recovery phase,
the useful energy which is gained by water and the vessel.
which is the cooling phase represented by t5 to t6. Heat recovery
The useful energy transferred into the vessel and water during
rate and quantity of heat recovered are calculated based on the
the complete cycle WBT can be estimated by using Eq. (3).
temperature rise during the period t3 to t4. The slope of the
temperature rise from T1 to T2 and during t3 to t4 represents the


residual heat recovery rate. The heat energy recovered from t3 to t4 Ue ¼ ðWc þ Wh Þ þ Mv  Cpv  ðT1  T3 Þ þ ðWEch
represents the recoverable heat energy absorbed by the stove
þ WEhs Þ  Lew (3)
material. The four phase complete cycle WBT provides detailed
information about the performance of a cookstove for its The energy input during the four phases of the complete cycle
evaluation. WBT can be estimated by Eq. (4).

Fig. 2. A complete cycle of water boiling test including estimation of residual heat.
488 P. Raman et al. / Energy 71 (2014) 479e495

Ie ¼ WF  Cv  Mc (4) 8. Ratio of residual heat recovery

The energy input during the cold start high power phase can be Apart from the heat loss from the cookstove certain amount of
estimated by Eq. (5). heat is consumed by the materials of the cookstove, during the
high-power phases and simmering phase. The term “heat recovery”
Ic ¼ WFC  Cv  Mc (5) refers to recovery of heat stored (residual heat) in the materials of
The energy input during the hot start high power phase can be the cookstove. The quantity of energy absorbed by the fabrication
estimated by Eq. (6). materials is directly proportional to the type and weight of mate-
rials used to construct a cookstove. Also, the rate of heat transfer
Ih ¼ WFH  Cv  Mc (6) from the cookstoves’ fabrication material will be at maximum
during the cold-start high-power phase. The loss of energy to
The energy input during the simmering phase can be estimated ambient is also influenced by the construction materials of the
by Eq. (7). cookstove.
Estimation of heat recovery rate is discussed in Ref. [34]. For a
Is ¼ WFS  Cv  Mc (7) better understanding of the cookstoves performance, it is essential
The thermal efficiency of the cookstove during the complete to estimate the heat recovery rate and quantity of residual energy.
cycle of WBT can be estimated by Eq. (8). To increase the overall efficiency of the stove, the ratio of the energy
absorbed by the cookstove materials to the energy input should be
ht ¼ Ue=I (8) minimized. Analysis of the residual heat recovery rate of can be
e
used to estimate the amount of energy absorbed by the cookstove
The useful energy during cold start high power phase can be materials. Thus, the quantity of the residual heat energy plays an
estimated by Eq. (9). important role in optimizing the performance efficiency of

 cookstove.
Uc ¼ Wc þ Mv  Cpv  ðT2  T3 Þ þ ðWEc  Lew Þ (9) The recoverable residual thermal energy of a cookstove can be
estimated by Eq. (18).
The thermal efficiency of the cookstove during cold start high
power phase can be estimated by Eq. (10). Rte ¼ Wr  ðT2  T1 Þ (18)

hc ¼ Uc=I (10) The ratio of residual heat recovery of a cookstove can be esti-
c
mated by Eq. (19).
The useful energy during hot start high power phase can be
estimated by Eq. (11). dr ¼ fWr  ðT2  T1 Þg=I (19)
e


Uh ¼ Wh þ Mv  Cpv  ðT3  T1 Þ þ ðWEh  Lew Þ (11) The residual heat recovery rate during the heat recovery phase
can be estimated by Eq. (20).
The thermal efficiency of the cookstove during hot start high  
power phase can be estimated by Eq. (12).
Rhr ¼ fWr  ðT2  T1 Þg=ðt  t Þ  60 (20)
4 3
hh ¼ Uh=I (12)
h
9. Firepower and turn-down ratio
Useful energy during the simmering phase can be estimated by
Eq. (13).
Turn-down ratio is the ratio of the firepower during hot-start
high-power phase and simmering phase. During the high-power
Us ¼ ðWEhs  Lew Þ (13)
phase the heat energy is absorbed by the construction material of
The thermal efficiency of the cookstove during the simmering the cookstove. A part of this energy is released during the
phase can be estimated by Eq. (14). simmering phase. Hence, a cookstove which has more energy
absorbed in the materials will consume less energy during the
hs ¼ Us=I (14) simmering phase. Fuel consumption during the simmering phase is
s
also influenced by the thermal efficiency of cookstoves. Since the
Firepower is the rate of energy input to the cookstove. The duration of simmering is more in comparison with high-power
firepower during the cold start high power phase can be estimated phase, the fuel consumption during the simmering phase plays a
by Eq. (15). crucial role in determining the overall efficiency of a cookstove. The
  higher turn-down ratio will result in higher efficiency and will
Fpc ¼ Ic=ðt  t Þ  60 (15) reflect in actual fuel saving in field conditions.
1 0
The turn-down ratio of the firepower of a cookstove can be
The firepower during hot start high power phase can be esti- estimated by Eq. (21).
mated by Eq. (16).
sr ¼ Fph=F (21)
  ps

Fph ¼ Ih=ðt  t Þ  60 (16) Performance of a natural gas cookstove is considered to have an

2 1
optimized turn-down ratio. This can be used as a benchmark for
The firepower during the simmering phase can be estimated by designing biomass cookstoves. The firepower and turn-down ratio
Eq. (17). of a natural gas cookstove are presented in Table 12. From Table 12,
  it may be noted that natural gas cookstove works at 25% of fire-
Fps ¼ Is=ðt  t Þ  60 (17) power when compared with the high power phase of WBT. Hence,
3 2 the turn-down ratio of the natural gas stove is 4.0. A forced draft
 P. Raman et al. / Energy 71 (2014) 479e495 489

Table 12 complete cycle four phase water boiling test of an improved

Firepower and turn-down ratio of a natural gas stove. cookstove consumes about 20 min in addition to the recommended
Power level Firepower Gas flow Useful power Turn-down duration of the WBT, in Ref. [41]. During the fourth phase, the
(kW) rate (L h1) (kW) ratio (TDR) cookstove made of clay takes 36 min to reach the peak temperature
High power 2.53 200 1.52 1.00 of 55.5  C. Hence, the fourth phase of a traditional cookstove will
Medium power 1.14 90 0.68 2.22 consume another 40 min in addition to the recommended duration
Simmering 0.63 50 0.38 4.02 of the WBT in Ref. [41].

biomass cookstove works at 46% of firepower when compared to
the high-power phase of WBT. Hence, the turn-down ratio of the
biomass cookstove is 2.2. These values indicate a need for further
improvement of biomass cookstoves to increase the turn-down
ratio closer to 4.0.
10. Test results
Performance of a traditional cookstove and an improved cook-
stove were evaluated using the complete cycle, four phase water
boiling test. The traditional cookstove is made of clay and works on
natural draft mode. The Improved cookstove is a metal stove, which
works on forced draft mode. Both the cookstoves are portable
models and use single pot. The test results obtained by the
improved four phase water boiling test are presented in Table 13.
From Table 13, it may be noted that the overall performance effi-
ciency of the forced draft cookstove was 47%. The overall perfor-
mance efficiency of the traditional cookstove was 16.9%. Thus, the
efficiency of the forced draft cookstove was about 30% higher than
the natural draft cookstove. Due to the reduction in efficiency, the
traditional cookstove consumes more fuel and time to boil the
water. The residual heat recovery rate of the traditional cookstove
was 164 W for a traditional cookstove, made with clay. The residual
heat recovery rate of the traditional cookstove was 299 W for an
improved cookstove, made with metal and insulation materials.
The heat release rate of the improved cookstove is 82% higher than
the traditional cookstove. Hence, the efficiency of the improved
cookstove was 1.8 times of the traditional cookstove.
The weight of the traditional stove made of clay was 8.170 kg
and the forced draft cookstove made of SS (Stainless Steel) was
6.575 kg. From the thermal properties of materials are presented in
Table 1. It may be noted that the a clay stove can hold 3.6 time of
heat energy as compared to metal stove made of stainless steel. The
heat energy absorbed by the cookstove material in the clay stove
was 1941 kJ and the metal stove was 539 MJ. Since the heat transfer
rate of metal is higher than clay, the heat recovery rate is faster in
the metal stove than the clay stove. The temperature profile of
water during the complete cycle, four phase water boiling test
conducted in traditional cookstove is shown in Fig. 3. The tem-
perature profile of water during the complete cycle, four phase
water boiling test conducted in forced draft cookstove is shown in
Fig. 4. A quantity of 5 L of water was used during the high power
and simmering phases. A quantity of 3 L of water was used during
the heat recovery phase. The metal stove takes 17 min to reach the
peak temperature of 53.8  C, during the fourth phase. Hence, the
11. Addressing the gaps of the WBT and the way forward
As discussed in Table 1, for evaluating the performance of
cookstoves, it was observed that the test methodologies need to be
simple, practical and error free. If the test methodology has any
undefined or complex procedure, it may lead to several types of
errors during the WBT. It is important to have an authentic test
result with a factual assessment of cookstoves’ performance under
lab conditions. The cookstoves’ performance results obtained under
lab conditions need to be closer to the results obtained under field
conditions. Errors could occur due to various reasons, but they need
to be eliminated or minimized. A set of common errors and gaps
which can occur during various phases of WBT are discussed in
detail along with recommendations to minimize the same.
11.1. Additional key parameters which can be included in
performance evaluation of biomass cookstoves
Several key parameters, which need to be included in the test
method, were identified for a better evaluation of cookstoves. In-
clusion of these parameters can minimize the gap in performance
results obtained during the laboratory test and field conditions. The
parameters which can be included in WBT and their impact are
presented in Table 14.
11.2. Combustion efficiency
Combustion efficiency of a cookstove is an important parameter,
which influences thermal efficiency and emission factors. Com-
bustion efficiency of a cookstove can be estimated by the mea-
surement of CO, CO2 and O2 in flue gas. These measurements and
estimation of combustion efficiency are not considered in most of
the protocols. During the evaluation of the performance of cook-
stoves, it is essential to estimate the parameters which influence its
performance. The results of the additional parameters obtained
during the water boiling test can be used to improve the design and
to improve the performance efficiency of the cookstove.
11.2.1. Oxygen content in flue gas
The ratio of the quantity of air required to achieve complete
combustion of one unit mass of fuel is known as the SR (Stoichio-
metric Ratio). The ER (Equivalence Ratio) is the ratio of the quantity
of air supplied during combustion and the quantity of air required
for complete combustion. When the equivalence ratio is less than
one the combustion efficiency will be poor. In such a case, CO
concentration will be more and the CO2 concentration will be less.

Table 13
Performance comparison of two types of cookstoves tested by the proposed four phase WBT.

Stove type Cold-start high-power phase Hot-start high-power phase Simmering phase Residual heat recovery phase Overall
efficiency
Duration Power Eff. Duration Power Eff. Power TDR Eff. Power Energy
(%)
(min) (kW) (%) (min) (kW) (%) (kW) (ratio) (%) (W) (kJ)

Conventional 68 4.5 11.4 32 6.4 16.2 3.9 1.6 27.2 164 354 16.9
natural draft
Improved forced draft 18 5.4 32.0 15 5.3 46.0 2.5 2.2 61.2 299 305 47.0
490 P. Raman et al. / Energy 71 (2014) 479e495

110.0
Phase I Phase II Phase III Phase IV
100.0
90.0
80.0

Temperature in °C
70.0
60.0
50.0
40.0
30.0
20.0
10.0
0.0
0 20 40 60 80 100 120 140 160 180 200
Time in minutes

Fig. 3. Temperature of water during different phases of WBT of the traditional cookstove.

110.0
Phase I Phase II Phase III Phase IV
100.0
90.0
80.0
Temperature in °C

70.0
60.0
50.0
40.0
30.0
20.0
10.0
0.0
0 20 40 60 80 100 120
Time in minutes

Fig. 4. Temperature of water during different phases of WBT of the forced draft cookstove.

When the equivalence ratio is above the required stoichiometric scope for improvement in the thermal efficiency of the cookstove,
ratio, it will result into complete combustion but the excess air will by optimizing the air supply.
carry away more heat. The O2 content in the flue gas is an important
factor which can be used to estimate the air supply rate and its 11.2.2. Ratio of CO and CO2
impact on the efficiency of the cookstove. Almost all the test pro- The efficiency of a cookstove is influenced by the combustion
tocols available so far have not included the estimation of O2 in flue efficiency of the fuel. Inefficient combustion of fuel will produce
gas. Estimation O2 in flue gas can facilitate identification of the more CO and less CO2. When the carbon in the fuel wood is
converted into CO it reduces the energy conversion rate of the fuel
wood and the thermal efficiency of the cookstove. The ratio of CO
Table 14
to CO2 is an important parameter which can indicate the com-
The parameters which can be included in WBT and their impact.
bustion efficiency of cookstove. The combustion efficiency is poor
Parameters to be included Impact when the value of CO/CO2 is high and it is better when the CO/CO2
in WBT
is minimized. For a complete combustion the value of CO/CO2
O2 % in flue gas Combustion efficiency and excess air supply should be zero. The estimation of CO/CO2 and O2 content in flue
Useful power Minimum requirement of energy into the pot gas can be used to evaluate the combustion efficiency and air
during Hot start, high power phase
Fire bed temperature Performance efficiency
supply rate. Estimated result of these parameters can be used to
Flame temperature Performance efficiency and Reduction of improve the cookstove design and to increase its performance
pollution from improved combustion efficiency.
Flu gas flow rate Reduction of pollution, clean combustion and
(dilution rate) dilution of flue gas
Rate of residual Influence the efficiency during cold start, can 11.3. Firepower measurement
heat recovery be used for material optimization and to
improve the efficiency The firepower of a cookstove influences the efficiency and the
Turn Down Ratio (TDR) Bridge the gap in estimation of fuel saving level of emission. Each cookstove will have a threshold limit for the
between WBT and KPT
minimum and maximum for the firepower, in which it works at a
 P. Raman et al. / Energy 71 (2014) 479e495
better efficiency. The maximum firepower is limited by the primary
and secondary air supply. During the simmering phase, the mini-
mum power input required to maintain the water at a given tem-
perature is influenced by three factors. They are: thermal mass of
the cookstove, heat loss factor and controllability over the fire-
power. The range of firepower during the different test phases of
WBT is a critical information for evaluation of cookstoves. The
protocol version 4.1.2 [38] reports a maximum energy input for a
complete WBT. In the above mentioned protocol the firepower
during hot start high power phase and simmering phase are not
defined. According to the firepower, various vessel diameters are
recommended for conducting WBT [33]. This protocol recommends
the firepower for the hot start-high power phase only. The fire-
power during simmering phase is not defined, which influences the
fuel saving in field conditions. Meals and cooking habits are influ-
enced by the socio-cultural factors. Cooking of different type of
meals will demand a different level of firepower. Hence, it is
essential to define the range of operating firepower for each phase
of WBT.
11.4. Duration of individual phases of WBT
Different phases of WBT are recommended in the test protocols
[32,36e39]. Along with the firepower level, a defined maximum
duration of the individual phases of WBT will make the evaluation
more reliable. According to the protocols referred in Refs.
[33,35,38,41] duration for simmering phase is recommended, but
the duration required for the high power phases is not defined. One
of the options to minimize the error level in WBT is by setting up of
a limit for the duration of individual phases and defining the
quantity of water, according to the firepower of the cookstove. The
other option could be, the protocol can recommend the total
duration of the WBT instead of defining the duration only for
simmering phase. This will avoid prolonged and arbitrary duration
for conducting the WBT. An efficient stove which takes a long
duration to complete WBT may take more time for cooking and
might not be acceptable for the users in field conditions.
11.5. Water quality and boiling point
Generally any test protocol should be able to provide a consis-
tent result at a particular locality. However, due to differences in
ambient temperature, altitude and water quality the energy
required to boil a given quantity of water also differs. The maximum
allowable salinity in drinking water is 1000 ppm [55]. The effect of
salinity on boiling point of water is reported in Ref. [56]. The boiling
point of water will be affected by 0.1  C when the salinity level is
1.0 g L1.
The altitude of the location also is a key factor, affecting the
boiling point of water. A method to estimate the local boiling point
of water using the altitude is provided in the protocol [41]. Ac-
cording to this method, every 100 m rise in altitude reduces the
boiling point of water by 0.34  C. Hence, the altitude and water
quality can affect the SFC (specific fuel consumption) rate while
conducting WBT.
11.6. Variation in feedstock and design of the cookstove
Fuel wood from the same species and from the same lot of
feedstock (without variation physico-chemical property) is
preferred to use during the WBT, as in case of protocols [41]. When
there is a variety of fuel wood being used in a particular region,
individual tests of WBT need to be performed with each species,
which has a similar physico-chemical property. The test method
and monitoring parameters are same for the stoves irrespective of
491
the type of fuel they use. The performance results of the cookstoves
may vary when there is a variation either in the design of cookstove
or variation in the physico-chemical property of the fuel. To have a
consistent and reliable result, it is preferred to eliminate the vari-
ation in the physico-chemical property of the fuel used in the field
and in the lab during WBT.
11.7. Simmering phase
The recommended water temperature to be maintained during
the simmering phase is 5  C below the boiling point [33,35]. The
recommended water temperature to be maintained during the
simmering phase is 3  C below the boiling point [38,41]. The
temperature of water during the simmering phase is recommended
to be at boiling point [34]. Controlling the water temperature by
controlling the fuel input may vary from person to person. Hence, a
recommendation to maintain the water at a specified temperature
below the boiling point may lead to erroneous results. At high
altitude places, water boils much below 100  C even in the range of
92e94  C. A large variation in the boiling point can affect the
specific fuel consumption rate. Maintaining the water at a partic-
ular temperature may need continuous adjustment to firepower
which will lead to variation in thermal efficiency. Hence, main-
taining the simmering phase at boiling point or just close to the
boiling point will eliminate the error in maintaining a prescribed
temperature. The useful energy during the simmering phase is an
independent function of the water temperature. Hence, the tem-
perature of water during the simmering phase is not used in the
estimation of the useful energy or efficiency. Useful energy during
the simmering phase is estimated only based on the quantity of
water evaporated. It was observed that in actual cooking conditions
the stove has never been operated below the boiling point.
11.8. Human error
Though the test protocol defines methods and guidelines for
testing the cookstoves, the result varies from person to person
while conducting the test, on a same stove. This point was brought
out in the protocol referred in Ref. [38], which emphasizes the
requirement of trained personnel to conduct the test. Hence, there
is a need to minimize human error. A test protocol should be
capable to predict the fuel saving and emission reduction in field
conditions, based on the results obtained in lab conditions. The
difference in the WBT result and its influence on fuel saving and
performance in the kitchen is reported in Refs. [38,45,48]. The skill-
set of the person who conducts the water boiling test in the lab and
the skill-set of the person operating the stove in the kitchen need to
be considered as part of the test protocol to minimize human error.
11.9. Instrument error
Evaluation of cookstove performance involves use of different
types of instruments. These instruments are different in terms of
use and technology. Most of these instruments are equipped with
electronic sensors and a digital display. Some of the advanced
equipment used in cookstove testing is incorporated with signal
processing and data logging features. The equipment used in the
process of evaluation of cookstove must be calibrated periodically
to obtain actual performance results. The accuracy and calibration
frequency become crucial for the equipment which measures the
pollutants in part per million levels. Any error in data collected
from these tests may lead to unrealistic representation of field
conditions. It may be ideal to have a periodic check on instrument
accuracy to ensure a realistic assessment of cookstoves’
performance.
492 P. Raman et al. / Energy 71 (2014) 479e495

Ten key parameters of measurements are compiled from
Refs. [32,41] along with their purpose are presented in Table 15. It
may be noted from Table 15, that there are ten parameters were
measured for estimation of several variables. Several types of in-
struments were used to measure the selected parameters. These
instruments are required to meet certain standard, to minimize the
error while conducting WBT. The test protocols referred in Refs.
[41,42] provide a list of equipment to be used during WBT. The
accuracy and tolerance limit of the equipment, used during WBT,
are provided in Refs. [41,42]. Hence, it is essential to use the
appropriate instruments prescribed in the protocols to minimize
errors which can occur during WBT. In addition to the procurement
of appropriate instruments, it is essential to calibrate the equip-
ment as per the recommendations by the manufacturer of the
equipment.
11.10. Socio-cultural factors
The acceptability of an improved cookstove is influenced by its
adoption into local cooking habits, locally available fuel wood and
affordability. Socio-cultural aspects were discussed in Ref. [57].
Importance of simplistic, meeting of basic needs and addressing
issues relating to socio-cultural aspects of a cookstove are
emphasized in Ref. [57]. Depending on their need, the households
make decisions and choice of cooking equipment [58]. Economic
factors of the community for whom the stove is developed need to
be considered for large scale adoption and dissemination. A cook-
stove which performs well, but not affordable will be limited in use.
Socio-cultural parameters include traditional cooking habits such
as type of food, quantity, type of fuel, firepower and duration of
cooking. These parameters, related to socio-cultural aspects, should
be addressed in the process of evaluation of cookstove.
11.11. Addressing the socio-cultural aspects and human errors
In the past 30 years the focus was shifted on socio-cultural
aspect of a stove [59]. Same cookstove cannot meet the socio-
cultural requirements of all regions [60]. The socio-cultural as-
pects need to be an integral part of the cookstoves. For example
India is having many segments of food habit. A clear understanding
of user expectations and cooking practices is an important factor in
the process of development and testing of improved cookstoves.
Table 15
List of parameters monitored when conducting WBT.
Measurements Purpose
Atmospheric pressure and To estimate the local boiling temperature
boiling temperature and corrected specific energy consumption,
for a specified temperature difference
Check on fuel wood variation To eliminate errors due to variation in
energy input
Climatic conditions To avoid in consistency due to ambient
temperature, wind conditions and relative
humidity
CO concentration in flue gas To estimate the emission factor of CO
Ignition To eliminate the variation in firepower
and duration of the cold start high power
phase
Mass of fuel wood To estimate the energy input
Moisture content of the fuel To estimate the energy input
wood
Particulate matter in flue gas To estimate the emission factor of
particulate matter
Vessel description To estimate the energy observed in
the vessel material
Volume of water used for WBT To estimate the mass of water for
estimation of useful energy and efficiency
The firepower of the cookstove varies according to the food habit of
the local population and the socio-cultural factors. In India, di-
versity in type of food and cooking habit creates a need for multiple
stove design, in order to cater the variation in preferences [61]. It is
important to design the improved cookstoves in accordance with
the local cooking preferences and the type of food [62]. To
accommodate the need of users, it is essential to study their
cooking practice and firepower required during the high-power
and simmering phase. Variation in energy consumption rate dur-
ing these phases was in the order of 6.8e8.7 GJ per capita per year
[63]. In Sub-Saharan Africa region, per capita energy consumption
between lunch and dinner varies about 65% and day-to-day energy
consumption varies about 44% [64]. Firepower and turn down ratio
of a cookstove provides flexibility in varying the energy output
according to the need of the people. Emission factors with variation
in the type of cookstoves and fuel are discussed in Ref. [65]. A large
variation is observed in emission factors of improved cookstove and
traditional cookstoves. In Cambodia, five types of household cate-
gories were identified on the basis of the size of the family and their
energy requirement [66]. The family member per household varies
in the range of 3e10. The cookstove must be able to deliver the
required firepower to meet the cooking energy need of different
size of families. Variation in cooking vessels and meals cooked is
studied in detail [67]. The type of vessel affects the heat transfer
rate. A cookstove needs to be designed to operate at a wide range of
firepower to match the demand of the local cooking habits. In
countries like South Africa, the gap between the access to afford-
able energy and demand for clean energy is large [68]. Also the
energy efficiency can accomplish the multiple social and economic
objectives of the people [68].
Hence, a cookstove has to be designed considering the need of
its users and should be tested in the lab to ensure that it meets the
design requirements. Trained local cooks can be engaged to use the
traditional and improved cookstoves for verification of results ob-
tained in the lab and in the field [32]. The initial three phases of the
WBT can be used to check the firepower at different levels. The
results obtained during the fourth phase of the WBT can be used to
fine tune the design and to improve the cookstoves’ performance in
such a way that it meets the users’ requirements in field conditions.
12. Conclusions
Most of the improved cookstove programs in the past did not
achieve its objectives due to several reasons. One of the reasons is
the gap between the expectations of the users and the character-
istics of the cookstoves promoted by the program. An improved test
method is proposed to eliminate various types of errors that occur
during the testing of a cookstove. The proposed test method in-
cludes key parameters which will enable the lab test results to
represent the actual performance in field conditions. The proposed
complete cycle WBT focuses on establishing an improved test
methodology for a detailed performance analysis of the cookstoves.
The complete cycle WBT can be used for estimating the overall
performance of the cookstove as well as performance during the
different phases of WBT. The proposed WBT comprises of four
phases. The fourth phase of the WBT enables estimation of residual
heat and the rate of residual heat recovery. Estimation of the re-
sidual heat can be used to improve the performance efficiency by
understanding the energy flow and optimizing the design of the
cookstove to. The improved test method includes estimation of
firepower and efficiency in each phase of the WBT along with the
turn-down ratio. While observing the performance result of the
natural gas cookstoves, the preferred turn-down ratio for the
biomass cookstoves was found to be 4.0. Since, maximum duration
of cooking is to be done at the simmering phase, the efficiency of
 P. Raman et al. / Energy 71 (2014) 479e495 493

the cookstove increases proportionally with an increase in turn- WEhs mass of water evaporated during hot start high power and
down ratio. The efficiency of the cookstove during the simmering simmering phase (kg)
phase and the turn-down ratio are key factors influencing the Lew latent heat of evaporation of water (J kg1)
quantity of fuel saved during actual cooking conditions. Ie total energy input during the complete cycle of water
It is important to assess the cookstoves with respect to different boiling test (MJ)
parameters that are relevant for clean combustion and increased ef- WF mass of the fuel wood used during the entire test period
ficiency. The test method should provide test results with minimum (kg)
human error and instrument errors, while conducting the WBT. The Cv calorific value of the fuel wood on dry basis (MJ kg1)
thermal properties of the materials used in construction of a cook- Mc correction factor for the moisture content of the fuel
stove, the weight of the cookstove and its cost are equally important wood (mass fraction)
for large scale dissemination of cookstoves. Hence, well designed Ic energy input during the cold start high power phase of
cookstove should be able to meet the performance standards and the water boiling test (MJ)
benchmarks for a large scale adoption. The proposed four phase WBT WFc mass of the fuel wood used during the cold start high
is based on a holistic approach, which addresses several important power phase (kg)
parameters for a detailed evaluation of improved cookstoves. Ih energy input during the hot start high power phase of the
Performance of a traditional cookstove and an improved cook- water boiling test (MJ)
stove was compared using the improved test method. Several pa- WFH mass of the fuel wood used during the hot start high
rameters proposed in the four phase WBT were analyzed. The power phase (kg)
overall performance of the improved cookstove and the traditional Is energy input during the simmering phase of the water
cookstove was 47 and 16.9%, respectively. The heat release rate of boiling test (MJ)
the improved cookstove (metal stove with insulation) is 82% higher WFS mass of the fuel wood used during the simmering phase
than the traditional cookstove. Hence, the efficiency of the (kg)
improved cookstove was 1.8 times higher than the traditional ht thermal efficiency of the stove during the complete cycle
cookstove. A clay stove can hold 3.6 times of heat energy as of water boiling test (%)
compared to metal cookstove made of stainless steel. A total Uc useful energy during cold start high power phase (MJ)
number of 11 factors were identified to minimize the variations and hc thermal efficiency during cold start high power phase (%)
to enhance the reliability of the test results. Uh useful energy during hot start high power phase (MJ)
hh thermal efficiency during hot start high power phase (%)
Acknowledgment Us useful energy during the simmering phase (MJ)
hs thermal efficiency during the simmering phase (%)
We are grateful to Dr. R K Pachauri, Director General, TERI for his Fpc firepower during cold start high power phase (kW)
continuous encouragement and support. We would also like to Fph firepower during cold start high power phase (kW)
thank Mr. Amit Kumar, Director, Energy Environment Technology Fps firepower during cold start high power phase (kW)
Development Division of TERI for providing valuable support to sr turn down ratio of the stove
conduct the study. Rte recoverable residual thermal energy (MJ)
Wr mass of the water used during the residual heat recovery
Nomenclatures (kg)
T1 initial temperature of the water used during the residual
Q thermal energy transferred by convection (MJ) heat recovery ( C)
h coefficient of heat transfer by convection (W m2 K1) T2 final temperature of the water used during the residual
A area of heat transfer (m2) heat recovery ( C)
Tft flame temperature ( C) dr ratio of the residual heat recovery
Tv surface temperature of the vessel ( C) Rhr residual heat recovery rate (kW)
P thermal energy transferred by radiation (MJ) t3 starting time of the heat recovery phase (min)
ε emissivity coefficient t4 closing time of the heat recovery phase, when the T5
s StefaneBoltzmann constant (W m2 K4) reaches to the maximum (min)
Ue useful energy transferred into the vessel (MJ)
Wc mass of the water used during cold start high power Abbreviations
phase (kg) BIS Bureau of Indian Standard
Wh mass of the water used during hot start high power phase ER Equivalence Ratio
(kg) MNRE Ministry of New and Renewable Energy
Mv mass of the vessel used for water boiling test (kg) NBCP National Biomass Cookstoves Program
Cpv specific heat of the material used for vessel (J kg1 K1) NPIC National Program on Improved Cookstoves
T1 initial temperature of water during the high power KPT Kitchen Performance Test
phases ( C) QA & QC quality assurance and quality control
T3 finaltemperatureofwaterduringthehighpowerphases( C) SR Stoichiometric Ratio
t0 starting time of the cold start high power phase (min) TPM Total Particulate Matters
t1 closing time of the cold start high power phase and TSP Total Suspended Particles
starting time of the hot start high power phase (min) WBT water boiling test
t2 closing time of the cold start high power phase and WHO World Health Organization
starting time of the simmering phase (min)
t3 closing time of the simmering phase and starting time of
References
the residual heat recovery phase (min)
WEch mass of water evaporated during cold start high power [1] World Health Organization. Fuel for life: household energy and health, fuel for
phase (kg) life; 2006.
494 P. Raman et al. / Energy 71 (2014) 479e495
[2] Organization for Economic Co-operation and Development. World energy
outlook; 2006.
[3] Venkataraman C, Sagar AD, Habib G, Lam N, Smith KR. The Indian national
initiative for advanced biomass cookstoves: the benefits of clean combustion.
Energy Sustain Dev 2010;14:63e72.
[4] Priyanka K, Khare M. Indoor exploratory analysis of gaseous pollutants and
respirable particulate matter at residential homes of Delhi, India. Atmos Pollut
Res 2011;2:337e50.
[5] Sinha B. The Indian stove programme: an insider’s view e the role of society,
politics, economics and education. Boil Point 2002;48:23e6.
[6] Ruiz-Mercado I, Masera O, Zamora H, Smith KR. Adoption and sustained use of
improved cookstoves. Energy Policy 2011;39:7557e66.
[7] Mc Carty N, Still D, Ogle D. Fuel use and emissions performance of fifty
cooking stoves in the laboratory and related benchmarks of performance.
Energ Sustain Dev 2010;14(3):161e71.
[8] Smith KR. What’s cooking? A brief update. Energ Sustain Dev 2010;14:251e2.
[9] Edwards RD, Smith KR, Zhang J, Ma Y. Implications of changes in household
stoves and fuel use in China. Energy Policy 2004;32:395e411.
[10] Raman P, Murali J, Sakthivadivel D, Vigneswaran VS. Performance evaluation
of three types of forced draft cookstoves using fuel wood and coconut shell.
Biomass Bioenergy 2013;49:333e40.
[11] Partnership for Clean Indoor Air. Test results of cook stove performance. US:
EPA; 2011p128. Available from: http://my.ewb-usa.org/theme/library/
myewb-usa/project-resources/technical/TestResultsCookstovePerformance.
pdf [cited 2013 Jul 24].
[12] Roth Christa. Micro gasification: cooking with gas from biomass. 1st ed. GIZ
HERA e Poverty-Oriented Basic Energy Service; 2011. p. 97.
[13] Bryden M, United States. Design principles for wood burning cook stoves. U. S
Environmental Protection Agency, Office of Air and Radiation; 2005.
[14] Houck JE, Tiegs PE, McCrillis RC. Residential wood combustion technology
review, vol. 1; 1998. Technical Report. Available from: http://www.epa.gov/
ttnchie1/ap42/ch01/related/woodstove.pdf [cited 2014 May 16].
[15] Barnes DF, Openshaw K, Smith KR, Plas R. What makes people cook with
improved biomass stoves? A comparative international review of stove pro-
grams, vol. 242. World Bank Technical Paper; 1994. p. 60.
[16] Garrett SL, Hopke PK, Behn WH. A research road map: improved cook stove
development and deployment for climate change mitigation and women’s
and children’s health. A report to the U.S. state department from the Asean-
U.S. Next-generation cook stove workshop, Thailand; 2009. p. 48. Available
from: http://www.pciaonline.org/files/CookStoveResearchRoadMap.pdf [cited
2014 May 16].
[17] Rehfuess EA, Puzzolo E, Stanistreet D, Pope D, Bruce NG. Enablers and barriers
to large-scale uptake of improved solid fuel stoves: a systematic review. En-
viron Health Perspect 2014;122(2):120e30.
[18] Berruetaa VM, Edwards RD, Maserac OR. Energy performance of wood-
burning cookstoves in Michoacan, Mexico. Renew Energy 2008;33:859e70.
[19] Shen G, Xue M, Wei S, Chen Y, Wang B, Wang R, et al. Influence of fuel mass
load, oxygen supply and burning rate on emission factor and size distribution
of carbonaceous particulate matter from indoor corn straw burning. J Environ
Sci 2013;25(3):511e9.
[20] Taylor RP. The uses of laboratory testing of biomass cookstoves and the
shortcomings of the dominant U.S. protocol. Graduate Theses and Disserta-
tions. Iowa State University; 2009. p. 96. Paper 10550.
[21] Kshirsagar MP, Kalamkar VR. A comprehensive review on biomass cookstoves
and a systematic approach for modern cookstove design. Renew Sustain En-
ergy Rev 2014;30:580e603.
[22] Burwen J, Levine DI. A rapid assessment randomized-controlled trial of
improved cookstoves in rural Ghana. Energy Sustain Dev 2012;16:328e38.
[23] Jetter J, Kariher P. Solid-fuel household cook stoves: characterization of per-
formance and emissions. Biomass Bioenergy 2009;33:294e305.
[24] Igniting change: a strategy for universal adoption of clean cookstoves and
fuels. US: Global Alliance for Clean Cookstoves; 2011. Available from: http://
www.cleancookstoves.org/resources/fact-sheets/igniting-change.pdf [cited
2013 Jul 24].
[25] Chaney J. A holistic approach to cookstove design. Our Global Future. In: EWB-
UK National Research & Education Conference 2011. Available from: http://
www.ewb-uk.org/filestore/Joel%20Chaney_A%20holistic%20approach%20to%
20cookstove%20design.pdf [cited 2013 Jul 25].
[26] Doyle V. Socio-cultural acceptability of improved cook stoves in Balaka, Dedza
and Mulanje 2012. Malawi: Concern Universal Malawi; 2012p70.
[27] Technology fact sheet: gasifier stoves. Available from: http://www.
gvepinternational.org/sites/default/files/factsheet_gasifier_web_final.pdf
[cited 2013 Jul 22].
[28] Fact sheet: improved cook-stoves production. Available from: http://www.
gvepinternational.org/sites/default/files/factsheet_ics_web_final.pdf [cited
2013 Jul 23].
[29] Hanbar RD, Karve P. National Programme on Improved Chulha (NPIC) of the
Government of India: an overview. Energy Sustain Dev 2002;6(21):49e55.
[30] Bailis R, Berrueta V, Chengappa C, Dutta K, Dutta R, Masera O, et al. Perfor-
mance testing for monitoring improved biomass stove interventions: expe-
riences of the household energy and health project. Energy Sustain Dev
2007;11(2):57e70.
[31] Kumar M, Kumar S, Tyagi SK. Design, development and technological
advancement in the biomass cookstoves: a review. Renew Sustain Energy Rev
2013;26:265e85.
[32] VITA. Testing the efficiency of wood-burning cookstoves: Provisional Inter-
national Standards. Arlington, VA. USA: Volunteers in Technical Assistance;
198576.0.
[33] Indian Standard Institute. Solid biomass chulha specifications. India: Bureau of
Indian Standards, IS13152; 1991.
[34] Chinese fuel saving stoves: testing method for the heat properties of civil
firewood stoves. Thailand: FAO Regional Wood Energy Development Program
in Asia; 1993. p. 57.
[35] Efficiency test for a biomass cooking stove. Available from: http://www.
betuco.be/stoves/Efficiency%20test%20for%20a%20biomass%20cooking%
20stove.pdf [cited 2013 Oct 06].
[36] Bailis R, Ogle D, Mac Carty N, Still D, Edwards R, Smith KR. The water boiling
test version 3.0: cook-stove emissions and efficiency in a controlled labora-
tory. Technical Report. Berkeley: University of California; 2007. Available
from:, http://ehs.sph.berkeley.edu/hem/content/WBT_Version_3.0_Jan2007a.
pdf [Cited 2014 March 08].
[37] Morgan De Foort, Christian L’Orange, Kreutzer C, Lorenz N, Kamping W, Alders
J. Stove manufacturer’s emissions and performance test protocol: a protocol
for testing stove fuel efficiency and emissions and a standard for improved
stoves. Available from: http://www.cleancookstoves.org/our-work/standards-
and-testing/learn-about-testing-protocols/protocols/downloads/eptp-
protocol.pdf [Cited 2014 March 08].
[38] The Water Boiling Test Version 4.1.2 Cook stove emissions and efficiency in a
controlled laboratory setting. Available from:, http://www.pciaonline.org/
files/WBT4.1.2_0_0.pdf; 2009 [cited 2013 Jul 28].
[39] Makonese T, Robinson R, Pemberton-Pigott C, Molapo V, Annegarn H.
A heterogeneous testing protocol for certifying stove thermal and emissions
performance for GHG and air quality management accounting purposes. In:
A&WMA Conference, 10-14, Xi’an, China; 2010.
[40] ISO-IWA. Guidelines for evaluating cookstove performance. Available from:
http://community.cleancookstoves.org/files/172 [cited 2013 Oct 02].
[41] The Water Boiling Test, Version 4.2.2. Available from: The Water Boiling Teste
Aprovecho Research Center [cited 2013 Sep 01].
[42] BIS. Indian standard: portable biomass cookstove (chulha)-specification, first
revision. IS 13152 (Part 1). New Delhi, India: Bureau of Indian Standard;
August-2013. p. 22.
[43] National Biomass Cookstoves Programme. Available from: http://www.mnre.
gov.in/schemes/decentralized-systems/national-biomass-cookstoves-
initiative/ [cited 2013 Oct 06].
[44] Ding HY, Liu JX, Zhang YX, Dong RJ, Pang CL. Key factors of thermal efficiency
test protocols for household biomass cookstoves. In: Second International
Conference on Energy and Environmental Protection, ICEEP 2013; Guilin;
China; 19-21 April 2013; Code 99790. pp. 268e73.
[45] Rajendra Prasad. Biomass cookstove testing protocols and standards experi-
ences from India. Available from: http://events.energetics.com/CookStoves/
pdfs/presentations/Prasad.pdf [cited 2013 Jul 28].
[46] Johnson M, Edwards R, Berrueta V, Masera O. New approaches to performance
testing of improved cookstoves. Environ Sci Technol 2010;44:368e74.
[47] Walter Kipruto. A review of the cook stove test methods and their applica-
bility in small scale CDM cook stove projects. Available from: https://
energypedia.info/images/a/a7/Review_of_cook_stove_test_methods_29_Mar_
11.pdf [cited 2013 Jul 28].
[48] International Workshop Agreement IWA 10. Organized by the International
Organization for Standardization. February 12, Netherlands. 2012. p. 11.
[49] Proposed benchmarks for wood burning cooking stoves. USA: Aprovecho
Research Center; 2008. Available from: https://www.google.co.in/?gfe_
rd¼cr&ei¼PgcbU5H7I4WBuATeIHQCg#q¼%5B50%5D%
09ProposedþBenchmarksþforþWoodþBurningþCookingþStoves.
þAprovechoþresearchþcenter [Cited 2014 March 08].
[50] L’Orange C, DeFoort M, Willson B. Influence of testing parameters on biomass
stove performance and development of an improved testing protocol. Energy
Sustain Dev 2012;16:3e12.
[51] Visser P. The testing of cookstoves: data of water-boiling tests as a basis to
calculate fuel consumption. Energy Sustain Dev 2005;9(1):16e24.
[52] Mc Carty N, Bryden KM. A heat transfer model for conceptual design of
biomass cookstoves. Available from: http://www.vrac.iastate.edu/ethos/files/
ethos2013/Room%201/Saturday%20AM/Conceptual%20Stove%20Model.1.26.
pdf [cited 2013 Oct 02].
[53] Zube DJ. Heat transfer efficiency of biomass cookstoves. A Thesis from Colo-
rado State University. Available from: http://digitool.library.colostate.edu///
exlibris/dtl/d3_1/apache_media/
L2V4bGlicmlzL2R0bC9kM18xL2FwYWNoZV9tZWRpYS84ODY5OA¼¼.pdf
[cited 2013 Oct 02].
[54] Performance estimation of stoves. Available from: http://www.cookstove.net/
others/fuel-economy.html [cited 2013 Oct 02].
[55] Salinity of water. Available from: http://www.engineeringtoolbox.com/water-
salinity-d_1251.html [cited 2013 Sep 26].
[56] Kokya AT, Pejman AH, Abdollahzadeh ME, Kokya AB, Nazariha M. Evaluation
of salt effects on some thermodynamic properties of Urmia lake water. Int J
Environ Res 2011;5(2):343e8.
[57] Marco Peter. Efficiency test for a biomass cooking stove. Germany: University
of Oldenburg. Available from: http://betuco.be/stoves/Efficiency/test for a
biomass cooking stove.pdf [cited 2013 Jul 28].
[58] Reddy BS, Srinivas T. Energy use in Indian household sector e an actor-
oriented approach. Energy 2009;34:992e1002.
 P. Raman et al. / Energy 71 (2014) 479e495
[59] The World Bank. Household cookstoves, environment, health, and climate
change. Available from: http://climatechange.worldbank.org/sites/default/
files/documents/Household%20Cookstoves-web.pdf [cited 2013 Oct 06].
[60] Cleaner Hearths. Better homes. Available from: https://www.esmap.org/sites/
esmap.org/files/Cleaner%20Hearths,%20Better%20Homes_Book_Small.pdf
[cited 2013 Oct 06].
[61] India Cookstoves and Fuels Market Assessment. Available from: http://www.
dalberg.com/documents/Dalberg-india-cookstove-and-fuels-market-
assessment.pdf [cited 2013 Oct 02].
[62] Lewis JJ, Pattanayak SK. Who adopts improved fuels and cookstoves? A sys-
tematic review. Environ Health Perspect 2012;120(5):637e45.
[63] Biswas WK, Lucas NJD. Energy consumption in the domestic sector in a
Bangladesh village. Energy 1997;22(8):771e6.
495
[64] Johnson NG, Bryden KM. Factors affecting fuel wood consumption in household
cookstoves in an isolated rural West African village. Energy 2012;46:310e21.
[65] Bhattacharya SC, Salam AP, Sharma M. Emissions from biomass energy use in
some selected Asian countries. Energy 2000;25:169e88.
[66] San V, Spoann V, Ly D, Chheng NV. Fuel wood consumption patterns in
Chumriey Mountain, Kampong Chhnang Province, Cambodia. Energy
2012;44:335e46.
[67] Pokharel S. Energy economics of cooking in households in Nepal. Energy
2004;29:547e59.
[68] Spalding-Fecher R, Clark A, Davis M, Simmonds G. The economics of energy
efficiency for the poor e a South African case study. Energy 2002;27:1099e
117.