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close this bookAppropriate Community Technology - A Training Manual (Peace Corps; 1982; 685 pages)
View the documentThe Farallones Institute Rural Center
View the documentCHP International, INC.
View the documentPreface
View the documentAcknowledgments
View the documentIntroduction
Open this folder and view contentsPhase I: Introduction to training
close this folderPhase II: Earthen construction and fuel-saving cookstoves
View the documentPhase II Calendar
View the documentSession 1. Environmental health and sanitation
View the documentSession 2. Traditional methods of cooking: an introduction to cookstove technologies
View the documentSession 3. Fuel-saying cookstoves: gathering information
View the documentSession 4. Cookstove design and innovations
View the documentSession 5. Thinking in pictures: introduction to design drawing
View the documentSession 6. Introduction to independent study
View the documentSession 7. Cookstove operation function and design principles
View the documentSession 8. Understanding the cookstove design process and soil mixes
View the documentSession 9. Insolation meter construction
View the documentSession 10. Cookstove construction
View the documentSession 11. Nature of volunteerism: expectations beyond training
View the documentSession 12. Food issues
View the documentSession 13. The role of the volunteer in development: definition of appropriate technology
View the documentSession 14. Stove promotion and dissemination
View the documentSession 15. Explaining completed cookstoves
View the documentSession 16. Evaluating cookstove efficiency
View the documentSession 17. Diagnosing and repairing malfunctioning cookstoves
View the documentSession 18. Other responses to fuel scarcity
View the documentSession 19. Charcoal production and stoves
View the documentSession 20. Custom and food
View the documentSession 21. Design and construction of the second stove part one: stove base
View the documentSession 22. Alternative cookstoves: presentations
View the documentSession 23. Basic nutrition
View the documentSession 24. Cookstove operation
View the documentSession 25. Cookstove development and innovation
View the documentSession 26. Cookstove information and resources/ evaluation of cookstove training
Open this folder and view contentsPhase III: Pedal/treadle power
Open this folder and view contentsPhase IV: Solar water heaters
Open this folder and view contentsPhase V: Solar agricultural dryers
Open this folder and view contentsPhase VI: Concluding the program: The energy fair
Open this folder and view contentsAppendices
 

Session 16. Evaluating cookstove efficiency

Total time:

2 hours

Objectives:

* To design a methodology for testing wood consumption in a cookstove
* To evaluate wood consumption in a cookstove
* To identify and discuss rules and variables that influence the evaluation procedure
* To discuss the major points of a survey

Resources:

* Evans and Boutette, Lorena Stoves, pp. 84-106
* Aprovecho Institute, Guidelines for Evaluating the Fuel Consumption of Improved Cookstoves
* Aprovecho Institute, Helping People in Poor Countries, pp. 86-95
* Dutt, Field Evaluation of Wood Stoves
* Friesan, "Papers on Cooking Simulation Tests"

Materials:

Cookstoves, fuel, pots, water, thermometers, newsprint and felt-tip pens

Procedures:

Step 1. (5 minutes)
Review the session objectives and outline the activities.

Trainer Notes

Mention the following points during the introduction:

* As PCVs, you may find yourselves in a region in which stoves have already been introduced.

* Your job may involve more follow-up and evaluation of different designs than the promotion of stoves.

* Design modifications of existing stoves can be identified through testing and evaluation.

Step 2. (5 minutes)
Explain the procedures to be followed in evaluating and testing the amount of wood used by cookstoves.

Trainer Notes

Have the participants form small groups to design and use a method for testing and evaluating the amount of wood necessary to boil water on their cookstoves.

Ask each group to record general rules and specific variables during their tests.

Mention that they will have SO minutes to design and carry out their evaluations.

Refer them to Lorena Stoves, for background information.

Step 3. (50 minutes)
Have the participants form small groups and design and carry out their tests and evaluations.

Step 4. (25 minutes)
Reconvene the groups and discuss the general rules and specific variables that they recorded.

Trainer Notes

Have participants name and discuss the rules and variables that they noted. Record these responses on newsprint in two columns, one entitled, "Rules," and the other, "Variables." The following lists include some of the responses that should be discussed:

Rules

Variables

* Define objective

* Temperature and quantity of water Weather conditions

* Establish realistic, representative cooking conditions

* Altitude

* Change only one variable during tests

* Wood (type, moisture content, size, rate of burning)

* Repeat each test using the same stove operator

* Stove operator

 

* Type and size of cooking vessels (clay, aluminum, iron with/without lids)

For a more complete list of variables, see Helping People in Poor Countries.

Stress that the stove operator is often the most significant variable.

Mention the difficulties of gathering reliable data for testing fuel consumption in cookstoves.

Ask the group about data interpretation:

How do you use data to optimize design of cookstoves, within the limits of local cooking customs?

The ideal would be to use the results of the consumption tests to design a stove that will bring water to a boil quickly in one pot and allow a second pot to simmer.

Step 5. (20 minutes)
Have participants identify and discuss criteria, other than wood consumption, that could be used to evaluate a stove.

Trainer Notes

List the participants' responses on newsprint. If necessary, stimulate the discussion by suggesting such criteria as: health, hygiene, convenience, suitability to local cooking needs, etc.

Explain that the most widely accepted method for testing and evaluating these other criteria is through the use of a "survey."

Step 6. (10 minutes)
Have the participants identify and discuss the major points of an effective survey.

Trainer Notes

Major points of a survey include:

* An unbiased sample
* A large sample
* An accurate recording of observations

Refer participants to Dutt, Field Evaluation of Cookstoves, for further information.

Step 7. (5 minutes)
Conclude the session by having a participant summarize the major points that were discussed.

Trainer Notes

Ask him/her to comment on the kinds of information one could expect to obtain through surveys, cooking simulation tests and actual field measurements.

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