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Abstract

Wood and charcoal used for cooking accounts for nearly 50% of the energy consumption in Thailand. Deforestation has become a problem and the continuing population growth puts ever increasing demands on the wood and fuel supply. This report looks at the performance of a typical Thai charcoal stove used under 18 different operating conditions and identifies the major heat losses. When used in the most economic mode, the major losses are to the stove wall and in generating steam. Heat transfer to the pan is primarily by radiation, convective heat transfer is poor and the heat in the flue gas is mainly wasted. By controlling the air input a saving of about 30% in the charcoal can be made.

The Thai stove as developed over the past 200 years is probably not far from the best that can be achieved using local low-cost materials.

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References

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Dunn, P.D., Samootsakorn, P. & Joyce, N. The performance of Thai charcoal stove. Proc. Indian Acad. Sci. (Engg. Sci.) 5, 361–372 (1982). https://doi.org/10.1007/BF02904586

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  • DOI: https://doi.org/10.1007/BF02904586

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