Solar cooking innovations, their appropriateness, and viability.

Abstract

The successful use of solar energy for cooking requires the systems adopted not only to have technical attributes that conveniently address specific cooking requirements but also are socially and economically acceptable to its end-users. When displacing cooking fuels used in developing countries, solar cooking can lead to (i) improved health in children and women, (ii) less local forest degradation, (iii) less local pollution, and (iv) lower contributions to global greenhouse gas emissions. The diverse range of thermal and photovoltaic solar cooking systems available, or under development, in different regions of the world is discussed in the present work. Particular attention is given to the social, cultural, and economic factors that have limited adoption of solar cookers. Technical developments that address these limitations are shown to only be effective when they facilitate traditional ways of cooking particular foods in and at desired times in specific climates.