Alanna Shaikh, Lillian Gu, Healthy Cooking Starts with the Stove, The Solutions Journal, Volume 3, Issue 6, November 2012, Pages 16-19 ( Abstract: Improved cookstoves ought to be one of the easy wins in global health. Inefficient, old-fashioned cookstoves do real damage to human health and family incomes. Traditional cookstoves are generally open fires in the middle of three stones, which hold the pot. The fuel is biomass (wood, animal dung, and crop waste) and coal, and the smoke and fumes cause health problems that range from burns to respiratory infections to cancer. Since most of the heat is lost to the surrounding air, they need a lot of fuel. Improved stoves, which come in all shapes and forms, direct the heat to the pot and cleaner fuels can reduce environmental and health impacts. Yet three billion people—that’s nearly half of the world’s population—still use traditional stoves. Why? It’s about human nature. The impacts of improved cookstoves appear over time, and they’re not obviously connected to the cookstoves, while the negatives of upgrading are obvious and immediate. Most users of traditional … Topics: Agriculture & Food; Technology