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The Franklin stove : an unintended American revolution
Assembled from iron plates like a piece of flat-pack furniture, the Franklin stove became one of the most famous consumer products of its era, spreading from Pennsylvania to England, Italy, and beyond. It was more than just a material object, however - it was also a hypothesis. Benjamin Franklin was proposing that, armed with science, he could invent his way out of a climate crisis: a period of global cooling known as the Little Ice Age, when unusually bitter winters brought life to a standstill. And he conceived of his invention as equal parts appliance and scientific instrument - one that, by modifying how heat and air moved through indoor spaces, might be able to reveal the workings of the atmosphere outside and explain why it seemed to be changing. 'The Franklin Stove' is the story of this singular invention, and a revelatory new look at the Founding Father we thought we knew.
BOOK
From the wood-fired oven : new and traditional techniques for cooking and baking with fire
\"In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers--from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first--pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: Making pizza and other live-fire flatbreads; Roasting fish and meats; Grilling, steaming, braising, and frying; Baking pastry and other recipes beyond breads; Rendering animal fats and clarifying butter; Food dehydration and infusing oils; and myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times\"-- Provided by publisher.
Book
Adoption of improved biomass stoves in Kenya: a transect-based approach in Kiambu and Muranga counties
There is a wide consensus within policy, practice, and academic circles that the adoption of modern cooking options can benefit sub-Saharan Africa. Numerous studies have examined the various demographic, socioeconomic and institutional factors affecting the adoption of clean cooking options. However, most such studies did not properly consider how geographic and environmental factors and fuel availability can affect stove adoption. In this study we use a transect-based approach, from an area of high fuelwood abundance (a state forest) to an area of high fuelwood scarcity (the semi-arid interior of Muranga county) and a peri-urban area with many fuel options (the peri-urban area of Kiambu county). We survey 400 randomly selected households along the two transects from enumeration areas used in the Kenyan national census to understand how factors intersect to affect the adoption of improved biomass stoves as primary stoves. A probit analysis suggests that stove adoption depends not only on demographic and socioeconomic factors (e.g., income, education), but also on geographical and environmental factors that reflect biomass availability and accessibility, and market access. Female-headed households tend to have lower rates of improved biomass stove adoption, largely due to lower income and related enabling factors (e.g., education, land size). Through path analysis we identify that such households can improve their opportunities to adopt improved biomass stoves through better access to credit services and participation in social groups. Overall, this study suggests the need for non-uniform and spatially explicit stove promotion strategies informed by fuelwood availability and accessibility, and market access considerations. Such strategies that are conscious of local contexts could catalyze the large-scale adoption of clean cooking options in Kenya, and elsewhere on the continent.
Journal Article
Exposure to Nitrogen Dioxide and Fine Particulate Matter When Cooking with Electricity Compared to Gas, a Randomized Crossover Study in Quito, Ecuador
The contribution of gas cooking to indoor air pollution and health risk is poorly quantified. Although switching to gas cooking could reduce air pollution exposure for those relying on bio-mass, electric stoves, which produce no in-use emissions, may be a promising \"leapfrog\" technology. Elevated nitrogen dioxide (NO2), associated with poor respiratory outcomes,3 is a main concern with gas cooking. In this study of households with both electric induction and gas stoves, we assessed NO2 exposures when the same individual used each stove type. Participants served as their own controls, eliminating time-invariant confounders like kitchen characteristics and other factors that drive both pollution differences and stove choice. Participants also were familiar with both stoves, alleviating the concern that households must adapt to new technologies.
Journal Article
Environmental health and traditional fuel use in Guatemala
Recognition of the problem of \"indoor air pollution\" (IAP) and its deleterious effects of health is growing worldwide as efforts increase to understand and articulate the complex health-air pollution linkages. Recent WHO estimates indicate that indoor smoke for solid fuels causes 1.6 million deaths annually and accounts for 2.7 percent of the global burden of disease. In Guatemala, adverse health impacts of IAP disproportionately affect children in poor, rural households of which 97 percent use fuelwood as the dominant cooking fuel. Based on data from two recent household surveys and the results of worldwide IAP health studies, this book examines the relationship between fuel use and health in Guatemala. The main purpose of the book is to draw attention to a major problem by highlighting the effects of IAP on the health of children in rural households in Guatemala and to identify appropriate options to mitigate those effects.
eBook
Low demand for nontraditional cookstove technologies
Biomass combustion with traditional cookstoves causes substantial environmental and health harm. Nontraditional cookstove technologies can be efficacious in reducing this adverse impact, but they are adopted and used at puzzlingly low rates. This study analyzes the determinants of low demand for nontraditional cookstoves in rural Bangladesh by using both stated preference (from a nationally representative survey of rural women) and revealed preference (assessed by conducting a cluster-randomized trial of cookstove prices) approaches. We find consistent evidence across both analyses suggesting that the women in rural Bangladesh do not perceive indoor air pollution as a significant health hazard, prioritize other basic developmental needs over nontraditional cookstoves, and overwhelmingly rely on a free traditional cookstove technology and are therefore not willing to pay much for a new nontraditional cookstove. Efforts to improve health and abate environmental harm by promoting nontraditional cookstoves may be more successful by designing and disseminating nontraditional cookstoves with features valued more highly by users, such as reduction of operating costs, even when those features are not directly related to the cookstoves’ health and environmental impacts.
Journal Article
Efficacy of interventions targeting household air pollution from residential wood stoves
Wood is commonly used for residential heating, but there are limited evidence-based interventions for reducing wood smoke exposures in the indoor environment. The Asthma Randomized Trial of Indoor Wood Smoke (ARTIS) study was designed to assess the efficacy of residential interventions to reduce indoor PM exposure from wood stoves. As part of a three-arm randomized placebo-controlled trial, two household-level interventions were evaluated: wood stove changeouts and air filtration units. Exposure outcomes included indoor measures such as continuous PM
2.5
, particle counts, and carbon monoxide. Median indoor PM
2.5
concentration was 17.5
μ
g/m
3
in wood-burning homes prior to interventions. No significant reductions in PM
2.5
concentrations were observed in the 40 homes receiving the placebo filter intervention. Sixteen homes received the wood stove changeout and showed no significant changes in PM
2.5
or particle counts. PM
2.5
concentrations were reduced by 68% in the filter intervention homes. Relative to placebo, air filtration unit homes had an overall PM
2.5
reduction of 63% (95% CI: 47–75%). Relative to the wood stove changeout, the filtration unit intervention was more efficacious and less expensive, yet compliance issues indicated a need for the evaluation of additional strategies for improving indoor air quality in homes using wood stoves.
Journal Article
Indoor Air Pollution from Residential Stoves: Examining the Flooding of Particulate Matter into Homes during Real-World Use
This study concerns the levels of particulate matter (PM2.5 and PM1) released by residential stoves inside the home during ‘real world’ use. Focusing on stoves that were certified by the UK’s Department of Environment, Food, and Rural Affairs (DEFRA), PM sensors were placed in the vicinity of 20 different stoves over four weeks, recording 260 uses. The participants completed a research diary in order to provide information on time lit, amount and type of fuel used, and duration of use, among other details. Multivariate statistical tools were used in order to analyse indoor PM concentrations, averages, intensities, and their relationship to aspects of stove management. The study has four core findings. First, the daily average indoor PM concentrations when a stove was used were higher for PM2.5 by 196.23% and PM1 by 227.80% than those of the non-use control group. Second, hourly peak averages are higher for PM2.5 by 123.91% and for PM1 by 133.09% than daily averages, showing that PM is ‘flooding’ into indoor areas through normal use. Third, the peaks that are derived from these ’flooding’ incidents are associated with the number of fuel pieces used and length of the burn period. This points to the opening of the stove door as a primary mechanism for introducing PM into the home. Finally, it demonstrates that the indoor air pollution being witnessed is not originating from outside the home. Taken together, the study demonstrates that people inside homes with a residential stove are at risk of exposure to high intensities of PM2.5 and PM1 within a short period of time through normal use. It is recommended that this risk be reflected in the testing and regulation of residential stoves.
Journal Article
3D thermodynamics and parameters analysis of the external combustion hot blast stove
The external combustion hot blast stove is widely used in the steelmaking industry due to the advantage of providing a large amount of high-temperature and stable hot blast for blast furnaces. To research the thermal efficiency and stability of external combustion hot blast stoves, the non-equilibrium porous medium model coupled with transient thermal analysis is used to discuss the characteristics of two types of external combustion hot blast stoves during the cyclic operation process. In this paper, a comparison of the numerical data and in situ data during one cycle to ensure the accuracy of the calculation, which of the results showed that the temperature maximum relative error value is within 3%. The numerical results displayed that the velocity and temperature distribution of fluid are mainly affected by pressure, flow rate, cycle time, and geometric structure, where the hot blast temperature is affected by the cycle time but the distribution of velocity and relative pressure are affected by the height of hot blast branch. It can be concluded that the flow field and the structure of type A hot blast stove are more stable than that of type B by comparing the results of two types of hot blast stoves.
Journal Article