Tag Archives: electric cooking

Thermal Energy Services and Technology Neutrality

Dr Binu Parthan from Sustainable Energy Associates writes on technology neutrality in thermal energy services, and how this can approach can be used to further access to clean thermal energy.

When the STEPs project was conceived in late 2012 and early 2013, one of the key aspects we emphasised was the principle of technology neutrality. We thought it important to include all possible energy conversion and end-use technologies that can provide thermal energy for cooking, space heating and other household, commercial and industrial uses. We were always clear about the role of LPG as a thermal energy fuel and technology to be included. This was also one of the arguments we used to encourage a technology neutral approach to thermal energy to the projects eventual funders DfID and EPSRC. Once the research project started in early 2014 the role of electric cooking also emerged slowly as an option worth considering. During the global survey we carried out during 2014-15 it emerged that electricity was already being used for thermal purposes by some practitioners in several operating contexts. In early 2015, I visited the Mekar Sari cooperative at the Cinta Mekar 5P project in Indonesia to understand the workings of the 5P model – a blog about this visit available here. During this visit I came across the extensive use of electric rice cookers which were being used alongside LPG. Almost all houses in Cinta Mekar was using efficient rice cookers to prepare rice and keep it warm.

A Household at Cinta Mekar, Indonesia Cooking with an Electric Rice Cooker (Credits: Sustainable Energy Associates)

The questions around electric cooking started recurring again during 2015. In mid-2015, at the Asia Clean Energy Forum at ADB in Manila where we presented the STEPs model, there were some interesting discussions about the need to include all possible technologies for cooking, including LPG and electricity. Later in 2015, DfID and Evidence on Demand published three interesting reports on electric cooking using solar photovoltaics and batteries in the African context. One of these publications (Leach and Oduro, 2015) also highlighted that majority of cooking is being using electricity in advanced African countries such as South Africa. Later in 2015 while I was in Nepal I realised that electric cooking option was already promoted by Intermediate Technology (Now renamed Practical Action) over 25 years ago in the 1990s with micro-hydro projects in a village called Ghandruk. The project used electric storage cookers – Bijuli Dekhchis for electric cooking in Ghandruk. The experience with electric cooking in Nepal did not turn out to be a success and perhaps was an idea ahead of time. My efforts to contact the people who ran the project to learn from their experience with the technology wasn’t successful as many of them had moved on or retired.

Rice Cooker and Electric Kettle being used by Households at Barpak in Nepal (Credits: Bir Bahadur Ghale)

There has also been questions raised regarding the health benefits of efficient cookstoves such as the reduction of pulmonary diseases due to reduced indoor emissions from improved cookstoves. LPG based cooking offers significant indoor emission reductions and electric cooking produces no indoor pollution at all. A publication in the Lancet in late 2016, which was highlighted by the BBC seemed to indicate no significant health benefits as a result of efficient biomass stoves (Mortimer. 2017).  I also see a renewed interest in electric cooking again especially with the availability of electromagnetic induction cookers which are available at lower prices of about US$ 20 in many locations in the developing world. Efficiency of rice cookers have also improved and many of the efficient rice cookers now use electro-magnetic induction. Induction cookers are about 14% more efficient than ordinary electric cookers and are increasingly available globally at competitive prices.

In this context, I heard about Bir Bahadur Ghale, owner of Barpak Rural Electrification Pvt. Ltd in Nepal – a community owned mini-grid operated by micro-hydro. After several efforts and with support from Dipti Vaghela at the Micro-Hydro Power Network, I was able to meet with Bir in December 2016.  The experience of Barpak Micro Hydro with electric cooking has been quite impressive. The mini-grid powered by hydro has offered a lower off-peak tariff from 8 AM to 5 PM encouraging households to cook with electricity during this period. These efforts resulted in about 2/3rd of the 1200 households served by the 133 kW hydro system now using electric cooking during the day. In addition the Barpak hydro also offers lower tariffs to industries during the day time, to encourage the use of electricity for productive uses. These efforts have resulted in the utilisation levels in the Barpak hydro to increase to 47% or 0.47 Plant Load Factor (PLF) which is almost 3 times the levels seen in similar hydro powered mini-grid systems in Nepal and elsewhere. Bir believes that the convenience of electric cooking, low-cost of cookers, reduction in drudgery of collecting firewood and the low off-peak tariffs offered by the Barpak hydro has been the reason behind the uptake of electric cooking. I believe this is a good approach which is valid in many locations around the world which addresses indoor air pollution, deforestation, provide a convenient and modern cooking alternative to households, especially women and improve the business viability of mini-grid operations. I am also beginning to notice more and more electric cooking appliances as I travel and recently in Laos I even see a shop which is specialising in electric cooking. So this market segment is getting quite interesting indeed with more product offerings that are affordable.

Electric Cooking Appliances for sale in Vientiane, Laos (Credits: Sustainable Energy Associates)

Also in a recent visit in summer of 207 to a village in the Ayeyarwady delta in Myanmar electrified by a gasifier powered mini-grid, I was able to see the widespread use of electric rice cookers and electric frying pans on a regular basis in homes. What was interesting was that despite the high local electricity tariffs at $ 0.44/kWh, the households preferring electric cooking to biomass based cooking.

Electric Cooking in rural Myanmar (Credits: Sustainable Energy Associates)

As more un-electrified areas get electrified and as cost of cooking with firewood and charcoal increases, we would expect LPG and electricity to increasingly displace biomass stoves. Where conditions for promotion of LPG exist such as local availability of natural gas, existence of LPG distribution networks, government programmes that offset the cost of access (like in Indonesia) etc. we are likely to see increased uptake of LPG. However many countries to do have domestic natural gas reserves and establishing a nation-wide LPG distribution network is capital intensive and government finances are often stretched. Therefore there is a tendency for LPG distribution networks to be limited to urban areas where there is a high concentration of users. Electric induction cooking can be an alternative in rural and decentralised areas which are electrified where products such as induction cooktops and electric rice cookers are available in the markets. With the right regulatory instruments that ensure tariffs that encourage electric cooking and electric space heating and with efficient and low-cost induction cooking devices, the share of electric cooking in developing countries will increase. While this does not call for shifting the focus away from efficient biomass cookstoves, the option of electric cooking needs to be in the menu of options for practitioners, development agencies and enterprises active in the energy access space. We will also need to think in terms of programme frameworks, financing, policy & regulation that promotes efficient electric cooking alongside LPG, efficient biomass stoves and other options.

Dr. Binu Parthan

References

Matthew Leach and Richard Oduro 2015, Preliminary design and analysis of a proposed solar and battery electric cooking concept: costs and pricing, Evidence on Demand, DOI: http://dx.doi.org/10.12774/eod_cr.november2015.leachm

Mortimer, K et al, 2017, A cleaner burning biomass-fuelled cookstove intervention toprevent pneumonia in children under 5 years old in rural Malawi (the Cooking and Pneumonia Study): a cluster randomised controlled trial, Lancet, 389: 167–75

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Kitonyoni Solar Mini-grid and Integration of Thermal Energy Services

Binu Parthan from SEA writes on his recent visit to the Kitonyoni Solar Mini-Grid project, part of the University of Southampton’s efforts for the Energy for Development (E4D) project they lead.

The solar mini-grid at Kitonyoni near Machakos in Makueni County was financed by the UK government and commissioned in 2012 by the STEPs partner The Sustainable Energy Research Group at University of Southampton. The Kitonyoni Solar mini-grid is managed by Makueni County Solar Energy Co-op Society Ltd which is owned and managed by the community.

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Management of the Solar Electric Cooperative and manager of the mini-grid business. Image: Sustainable Energy Associates

In July 2016, I travelled to Kitonyoni to visit the solar min-grid and meet with the community. While at Kitonyoni, I met with Joseph, Monicah, William and Shadrack from the management Makueni County Solar Energy Co-op Society Ltd and also with Stephen, the manager of the mini-grid and energy service business. With the community leaders and the manager of the mini-grid, I visited several businesses and households that were consuming electricity from the cooperative to understand the business model. The solar electric cooperative seems to be professionally managed and financially sustainable. They operate on a for-profit business basis and the financial accounts reveal that the operation is financially sustainable. The electricity cooperative uses a pre-paid card system for electricity sales and payments which seems to be working well. The electricity consumers are more conscious of energy use and payments and the cooperative is also happy with the upfront collections. The number of shops in the Kitonyoni market has significantly increased since the solar mini-grid was commissioned and the value of the land in the area has also almost tripled. However, the tariff charged by the solar electric cooperative is considerably higher than the public electricity utility but the community has been willing to pay a higher tariff due to better availability and reliability.

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One of the new businesses established in the Kitonyoni market powered by the solar mini-grid. Image: Sustainable Energy Associates/span>

STEPs project team at University of Southampton had carried out a survey to examine the possibility of integrating thermal energy services into the existing electrical energy service business model. The results showed that 90% of the households in Kitonyoni use firewood for cooking which is available without cost to the community (Bahaj and Kanani, 2016). While the households spends over 5 hours to gather firewood, there is limited interest in switching to cleaner cooking options such as LPG which involve additional financial expenditure. The opportunity to integrate a solar thermal energy service along with the electricity service seems rather limited due to limited scope and demand for commercial fuels. The firewood is available freely in the area and LPG distribution networks are not available in the village.  Therefore currently, there does not seem to be a business case for introduction of an LPG franchise model and integrate the model into the solar electricity business. However some thoughts that I shared with the community were:

Since households and restaurants are cooking in separate rooms than their houses and as there is a preference for community schemes, will a community electric cooking scheme succeed? This may be relevant as on most days the battery bank of the solar mini-grid seems to be fully charged in the early afternoon and this could provide an opportunity for a central cluster of electric induction cookers which people can use to cook on a pay per use basis(similar to battery charging) to the cooperative.

It is possible that people may opt for efficient Cookstoves/Jikos if available on a hire-purchase/PAYG basis and reduce the amount of firewood to be collected resulting in time savings. An efficient Jiko will cost 45 $ which could be offered on a loan basis with daily/weekly/monthly payments to people by the cooperative for 6 months to 1 year tenure. These funds could be revolved over the time period to reach other members.

A differential tariff with a lower tier-tariff for the shops and establishments that use electricity during the day will likely improve the revenue model of the cooperative and can increase the utilisation levels. Such a tariff regime could allow the use of induction electric cookers at households during the day. Such a development could result in increasing sales and revenue and improving the business viability.

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Cooking using firewood and a metallic stove in Kitonyoni. Image: Sustainable Energy Associates

Therefore the technology options for thermal energy and cooking in Kitonyoni is electric cooking or efficient Cookstoves with the possible business models of pay-per-use or hire-purchase respectively. A differential tariff with lower off-peak tariff could also allow electric cooking during the day time and improve the business model. These options are not entirely obvious and needs to be investigated and defined. This approach will certainly face stiff competition from free biomass availability and availability of free time for fire-wood collection.

Dr. Binu Parthan