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Modelling the Costs and Benefits of Modern Energy Cooking Services—Methods and Case Studies

Author

Listed:
  • Matthew Leach

    (Gamos Ltd., 231 Kings Rd, Reading RG1 4LS, UK)

  • Chris Mullen

    (School of Engineering, Merz Court, Newcastle University, Newcastle upon Tyne NE1 7RU, UK)

  • Jacquetta Lee

    (Gamos Ltd., 231 Kings Rd, Reading RG1 4LS, UK)

  • Bartosz Soltowski

    (Department of Electronic and Electrical Engineering, Institute for Energy and Environment, Royal College Building, University of Strathclyde, 204 George Street, Glasgow G1 1XW, UK)

  • Neal Wade

    (School of Engineering, Merz Court, Newcastle University, Newcastle upon Tyne NE1 7RU, UK)

  • Stuart Galloway

    (Department of Electronic and Electrical Engineering, Institute for Energy and Environment, Royal College Building, University of Strathclyde, 204 George Street, Glasgow G1 1XW, UK)

  • William Coley

    (Department of Electronic and Electrical Engineering, Institute for Energy and Environment, Royal College Building, University of Strathclyde, 204 George Street, Glasgow G1 1XW, UK)

  • Shafiqa Keddar

    (Department of Electronic and Electrical Engineering, Institute for Energy and Environment, Royal College Building, University of Strathclyde, 204 George Street, Glasgow G1 1XW, UK)

  • Nigel Scott

    (Gamos Ltd., 231 Kings Rd, Reading RG1 4LS, UK)

  • Simon Batchelor

    (Gamos Ltd., 231 Kings Rd, Reading RG1 4LS, UK)

Abstract
Globally, 2.8 billion people still cook with biomass, resulting in health, environmental, and social challenges; electric cooking is a key option for a transition to modern energy cooking services. However, electric cooking is assumed to be too expensive, grids can be unreliable and the connection capacity of mini-grids and solar home systems is widely assumed to be insufficient. Developments in higher performance and lower cost batteries and solar photovoltaics can help, but they raise questions of affordability and environmental impacts. The range of issues is wide, and existing studies do not capture them coherently. A new suite of models is outlined that represents the technical, economic, human, and environmental benefits and impacts of delivering electric cooking services, with a life-cycle perspective. This paper represents the first time this diverse range of approaches has been brought together. The paper illustrates their use through combined application to case studies for transitions of households from traditional fuels to electric cooking: for urban grid-connected households in Zambia; for mini-grid connected households in Tanzania; and for off-grid households in Kenya. The results show that electric cooking can be cost-effective, and they demonstrate overall reductions in human and ecological impacts but point out potential impact ‘hotspots’. The network analysis shows that electric cooking can be accommodated to a significant extent on existing grids, due partly to diversity effects in the nature and timing of cooking practices.

Suggested Citation

  • Matthew Leach & Chris Mullen & Jacquetta Lee & Bartosz Soltowski & Neal Wade & Stuart Galloway & William Coley & Shafiqa Keddar & Nigel Scott & Simon Batchelor, 2021. "Modelling the Costs and Benefits of Modern Energy Cooking Services—Methods and Case Studies," Energies, MDPI, vol. 14(12), pages 1-28, June.
    • Handle: RePEc:gam:jeners:v:14:y:2021:i:12:p:3371-:d:571032
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    References listed on IDEAS

    as
    1. Lombardi, Francesco & Balderrama, Sergio & Quoilin, Sylvain & Colombo, Emanuela, 2019. "Generating high-resolution multi-energy load profiles for remote areas with an open-source stochastic model," Energy, Elsevier, vol. 177(C), pages 433-444.
    2. Elisabeth Dresen & Ben DeVries & Martin Herold & Louis Verchot & Robert Müller, 2014. "Fuelwood Savings and Carbon Emission Reductions by the Use of Improved Cooking Stoves in an Afromontane Forest, Ethiopia," Land, MDPI, vol. 3(3), pages 1-21, September.
    3. Luis Miguel Fonseca & José Pedro Domingues & Alina Mihaela Dima, 2020. "Mapping the Sustainable Development Goals Relationships," Sustainability, MDPI, vol. 12(8), pages 1-15, April.
    4. Shupler, Matthew & O'Keefe, Mark & Puzzolo, Elisa & Nix, Emily & Anderson de Cuevas, Rachel & Mwitari, James & Gohole, Arthur & Sang, Edna & Čukić, Iva & Menya, Diana & Pope, Daniel, 2021. "Pay-as-you-go liquefied petroleum gas supports sustainable clean cooking in Kenyan informal urban settlement during COVID-19 lockdown," Applied Energy, Elsevier, vol. 292(C).
    5. Simon Batchelor & Ed Brown & Nigel Scott & Jon Leary, 2019. "Two Birds, One Stone—Reframing Cooking Energy Policies in Africa and Asia," Energies, MDPI, vol. 12(9), pages 1-18, April.
    Full references (including those not matched with items on IDEAS)

    Citations

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    Cited by:

    1. Jacquetta Lee, 2021. "Environmental Hotspot Assessment for a PV Mini-Grid Design: A Case Study for Malawi," Energies, MDPI, vol. 14(14), pages 1-19, July.
    2. Nigel Scott & William Coley, 2021. "Understanding Load Profiles of Mini-Grid Customers in Tanzania," Energies, MDPI, vol. 14(14), pages 1-17, July.
    3. Nikolas Schöne & Raluca Dumitrescu & Boris Heinz, 2023. "Techno-Economic Evaluation of Hydrogen-Based Cooking Solutions in Remote African Communities—The Case of Kenya," Energies, MDPI, vol. 16(7), pages 1-33, April.
    4. Susann Stritzke & Malcolm Bricknell & Matthew Leach & Samir Thapa & Yesmeen Khalifa & Ed Brown, 2023. "Impact Financing for Clean Cooking Energy Transitions: Reviews and Prospects," Energies, MDPI, vol. 16(16), pages 1-26, August.
    5. Shafiqa Keddar & Scott Strachan & Bartosz Soltowski & Stuart Galloway, 2021. "An Overview of the Technical Challenges Facing the Deployment of Electric Cooking on Hybrid PV/Diesel Mini-Grid in Rural Tanzania—A Case Study Simulation," Energies, MDPI, vol. 14(13), pages 1-18, June.
    6. Simon Batchelor & Ed Brown & Nigel Scott & Matthew Leach & Anna Clements & Jon Leary, 2022. "Mutual Support—Modern Energy Planning Inclusive of Cooking—A Review of Research into Action in Africa and Asia since 2018," Energies, MDPI, vol. 15(16), pages 1-29, August.
    7. Nigel Scott & Melinda Barnard-Tallier & Simon Batchelor, 2021. "Losing the Energy to Cook: An Exploration of Modern Food Systems and Energy Consumption in Domestic Kitchens," Energies, MDPI, vol. 14(13), pages 1-17, July.

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