Adoption of electricity for clean cooking in Cameroon: A mixed-methods field evaluation of current cooking practices and scale-up potential

Abstract

Over 61 % of Cameroonians continue to rely on polluting fuels for cooking with negative consequences for health and the environment. To understand current and potential use of electricity as a clean energy source for cooking (eCooking), we conducted a mixed-methods study among households from three major urban/peri-urban centres in Cameroon: Douala, Yaoundé and Mbalmayo. Survey data from 1509 households, followed by an intensive one week “cooking diary” with 25 primary cooks and 10 semi-structured qualitative interviews, provided detailed information on cooking behaviours and fuel choices. Liquefied petroleum gas (LPG) was preferred for daily cooking, with firewood or charcoal used for traditional dishes. Electricity was used only as secondary or tertiary fuel by 20 % (n = 311) of survey respondents and only used once a week or less, mainly to cook rice and pasta or boiling water. For those households using eCooking, the most common appliances were rice cookers and hobs; smart-meters attached to the eCooking appliances showed high voltage fluctuation (<160 V to 250 + V) which are suboptimal for sustained eCooking use. To scale up adoption of electricity for clean cooking policies for (i) subsidising cost, (ii) strengthening reliability of service provision and (iii) addressing safety concerns are needed in addition to awareness-raising of the benefits and practicalities of using eCooking appliances for everyday meals.