A Review of Cooking Systems and Energy Efficiencies

Hesborn Rasugu Ayub; Willis Jakanyango Ambusso; Franklin Muriuki Manene; Daudi Mongeri Nyaanga

doi:doi:10.11648/j.ajee.20210901.11

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A Review of Cooking Systems and Energy Efficiencies

Hesborn Rasugu Ayub, Willis Jakanyango Ambusso, Franklin Muriuki Manene, Daudi Mongeri Nyaanga

Published in American Journal of Energy Engineering (Volume 9, Issue 1)

Received: 23 February 2021 Accepted: 16 March 2021 Published: 22 March 2021

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Abstract

Accessing affordable and reliable energy services for cooking is important in most developing countries. Improving access to affordable energy reduces effects on human health and environmental influences caused by burning of various biomasses. This review examines the energy resources available in the world and their use in cooking. It also looks at challenges and the ways these energy resources are used as well as possible solutions to such challenges. The major challenges facing the use of available fuels are low efficiencies, high cost, un-sustainability and indoor house pollution that affect many people. The paper has identified that the use of combustion-less cooking, the use of solar for cooking, hydrogen and electrical systems that improve cooking activities and therefore overcome indoor and environmental pollution. Research findings indicate that the pressure-cooking concept improves energy efficiencies in boiling operations. Other energy efficiency improvement techniques in cooking are insulation, containment of escaping steam while cooking and automating the cooking vessel with micro-controllers. The overall efficiencies for electrical induction heating, natural gas, traditional cooking stoves, fuel wood stoves and electrical resistive heating was found to be 90%, 45-60%, 10%, 23-40% and 75% respectively. Induction cooking is both faster and more efficient than gas cooking, while electrical energy systems as a whole were found to be the cleanest, offering ease of control and versatility. The combination of a micro-controller automated insulated pressure cooker and induction cooker can highly improve the cooking efficiency. This is done by cutting a power supply using a relay controlling an induction cooker and therefore preventing the exit of steam. It is therefore identified that zero emission release during cooking will reduce both indoor and environmental pollution significantly.

Published in	American Journal of Energy Engineering (Volume 9, Issue 1)
DOI	10.11648/j.ajee.20210901.11
Page(s)	1-7
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Clean Cooking, Cooking Efficiency, Indoor Pollution, Induction Cooker, Pressure Cooker

References

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APA Style

Hesborn Rasugu Ayub, Willis Jakanyango Ambusso, Franklin Muriuki Manene, Daudi Mongeri Nyaanga. (2021). A Review of Cooking Systems and Energy Efficiencies. American Journal of Energy Engineering, 9(1), 1-7. https://doi.org/10.11648/j.ajee.20210901.11

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ACS Style

Hesborn Rasugu Ayub; Willis Jakanyango Ambusso; Franklin Muriuki Manene; Daudi Mongeri Nyaanga. A Review of Cooking Systems and Energy Efficiencies. Am. J. Energy Eng. 2021, 9(1), 1-7. doi: 10.11648/j.ajee.20210901.11

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AMA Style

Hesborn Rasugu Ayub, Willis Jakanyango Ambusso, Franklin Muriuki Manene, Daudi Mongeri Nyaanga. A Review of Cooking Systems and Energy Efficiencies. Am J Energy Eng. 2021;9(1):1-7. doi: 10.11648/j.ajee.20210901.11

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@article{10.11648/j.ajee.20210901.11,
  author = {Hesborn Rasugu Ayub and Willis Jakanyango Ambusso and Franklin Muriuki Manene and Daudi Mongeri Nyaanga},
  title = {A Review of Cooking Systems and Energy Efficiencies},
  journal = {American Journal of Energy Engineering},
  volume = {9},
  number = {1},
  pages = {1-7},
  doi = {10.11648/j.ajee.20210901.11},
  url = {https://doi.org/10.11648/j.ajee.20210901.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajee.20210901.11},
  abstract = {Accessing affordable and reliable energy services for cooking is important in most developing countries. Improving access to affordable energy reduces effects on human health and environmental influences caused by burning of various biomasses. This review examines the energy resources available in the world and their use in cooking. It also looks at challenges and the ways these energy resources are used as well as possible solutions to such challenges. The major challenges facing the use of available fuels are low efficiencies, high cost, un-sustainability and indoor house pollution that affect many people. The paper has identified that the use of combustion-less cooking, the use of solar for cooking, hydrogen and electrical systems that improve cooking activities and therefore overcome indoor and environmental pollution. Research findings indicate that the pressure-cooking concept improves energy efficiencies in boiling operations. Other energy efficiency improvement techniques in cooking are insulation, containment of escaping steam while cooking and automating the cooking vessel with micro-controllers. The overall efficiencies for electrical induction heating, natural gas, traditional cooking stoves, fuel wood stoves and electrical resistive heating was found to be 90%, 45-60%, 10%, 23-40% and 75% respectively. Induction cooking is both faster and more efficient than gas cooking, while electrical energy systems as a whole were found to be the cleanest, offering ease of control and versatility. The combination of a micro-controller automated insulated pressure cooker and induction cooker can highly improve the cooking efficiency. This is done by cutting a power supply using a relay controlling an induction cooker and therefore preventing the exit of steam. It is therefore identified that zero emission release during cooking will reduce both indoor and environmental pollution significantly.},
 year = {2021}
}

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TY - JOUR
T1 - A Review of Cooking Systems and Energy Efficiencies
AU - Hesborn Rasugu Ayub
AU - Willis Jakanyango Ambusso
AU - Franklin Muriuki Manene
AU - Daudi Mongeri Nyaanga
Y1 - 2021/03/22
PY - 2021
N1 - https://doi.org/10.11648/j.ajee.20210901.11
DO - 10.11648/j.ajee.20210901.11
T2 - American Journal of Energy Engineering
JF - American Journal of Energy Engineering
JO - American Journal of Energy Engineering
SP - 1
EP - 7
PB - Science Publishing Group
SN - 2329-163X
UR - https://doi.org/10.11648/j.ajee.20210901.11
AB - Accessing affordable and reliable energy services for cooking is important in most developing countries. Improving access to affordable energy reduces effects on human health and environmental influences caused by burning of various biomasses. This review examines the energy resources available in the world and their use in cooking. It also looks at challenges and the ways these energy resources are used as well as possible solutions to such challenges. The major challenges facing the use of available fuels are low efficiencies, high cost, un-sustainability and indoor house pollution that affect many people. The paper has identified that the use of combustion-less cooking, the use of solar for cooking, hydrogen and electrical systems that improve cooking activities and therefore overcome indoor and environmental pollution. Research findings indicate that the pressure-cooking concept improves energy efficiencies in boiling operations. Other energy efficiency improvement techniques in cooking are insulation, containment of escaping steam while cooking and automating the cooking vessel with micro-controllers. The overall efficiencies for electrical induction heating, natural gas, traditional cooking stoves, fuel wood stoves and electrical resistive heating was found to be 90%, 45-60%, 10%, 23-40% and 75% respectively. Induction cooking is both faster and more efficient than gas cooking, while electrical energy systems as a whole were found to be the cleanest, offering ease of control and versatility. The combination of a micro-controller automated insulated pressure cooker and induction cooker can highly improve the cooking efficiency. This is done by cutting a power supply using a relay controlling an induction cooker and therefore preventing the exit of steam. It is therefore identified that zero emission release during cooking will reduce both indoor and environmental pollution significantly.
VL - 9
IS - 1
ER -

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Author Information

Hesborn Rasugu Ayub

Department of Energy Engineering, Kenyatta University, Nairobi, Kenya
Willis Jakanyango Ambusso

Department of Energy Engineering, Kenyatta University, Nairobi, Kenya
Franklin Muriuki Manene

Department of Industrial and Energy Engineering, Egerton University, Nakuru, Kenya
Daudi Mongeri Nyaanga

Department of Industrial and Energy Engineering, Egerton University, Nakuru, Kenya

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APA Style

Hesborn Rasugu Ayub, Willis Jakanyango Ambusso, Franklin Muriuki Manene, Daudi Mongeri Nyaanga. (2021). A Review of Cooking Systems and Energy Efficiencies. American Journal of Energy Engineering, 9(1), 1-7. https://doi.org/10.11648/j.ajee.20210901.11

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ACS Style

Hesborn Rasugu Ayub; Willis Jakanyango Ambusso; Franklin Muriuki Manene; Daudi Mongeri Nyaanga. A Review of Cooking Systems and Energy Efficiencies. Am. J. Energy Eng. 2021, 9(1), 1-7. doi: 10.11648/j.ajee.20210901.11

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AMA Style

Hesborn Rasugu Ayub, Willis Jakanyango Ambusso, Franklin Muriuki Manene, Daudi Mongeri Nyaanga. A Review of Cooking Systems and Energy Efficiencies. Am J Energy Eng. 2021;9(1):1-7. doi: 10.11648/j.ajee.20210901.11

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@article{10.11648/j.ajee.20210901.11,
  author = {Hesborn Rasugu Ayub and Willis Jakanyango Ambusso and Franklin Muriuki Manene and Daudi Mongeri Nyaanga},
  title = {A Review of Cooking Systems and Energy Efficiencies},
  journal = {American Journal of Energy Engineering},
  volume = {9},
  number = {1},
  pages = {1-7},
  doi = {10.11648/j.ajee.20210901.11},
  url = {https://doi.org/10.11648/j.ajee.20210901.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajee.20210901.11},
  abstract = {Accessing affordable and reliable energy services for cooking is important in most developing countries. Improving access to affordable energy reduces effects on human health and environmental influences caused by burning of various biomasses. This review examines the energy resources available in the world and their use in cooking. It also looks at challenges and the ways these energy resources are used as well as possible solutions to such challenges. The major challenges facing the use of available fuels are low efficiencies, high cost, un-sustainability and indoor house pollution that affect many people. The paper has identified that the use of combustion-less cooking, the use of solar for cooking, hydrogen and electrical systems that improve cooking activities and therefore overcome indoor and environmental pollution. Research findings indicate that the pressure-cooking concept improves energy efficiencies in boiling operations. Other energy efficiency improvement techniques in cooking are insulation, containment of escaping steam while cooking and automating the cooking vessel with micro-controllers. The overall efficiencies for electrical induction heating, natural gas, traditional cooking stoves, fuel wood stoves and electrical resistive heating was found to be 90%, 45-60%, 10%, 23-40% and 75% respectively. Induction cooking is both faster and more efficient than gas cooking, while electrical energy systems as a whole were found to be the cleanest, offering ease of control and versatility. The combination of a micro-controller automated insulated pressure cooker and induction cooker can highly improve the cooking efficiency. This is done by cutting a power supply using a relay controlling an induction cooker and therefore preventing the exit of steam. It is therefore identified that zero emission release during cooking will reduce both indoor and environmental pollution significantly.},
 year = {2021}
}

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