Utilization of infrared photography to assess heat losses in a Peruvian cookstove

Biomass cookstoves are used extensively throughout the developing world. Many improved cookstoves are being developed to minimize health hazards, maximize efficiency, and reduce fuel consumption. Commonly, cookstoves have been assessed using the Water Boiling Test (WBT), the Controlled Cooking Test (CCT), the Kitchen Performance Test (KTP), and combustion/particulate analysis. However, there is also an opportunity to expand traditional testing to assess heat loss from the cookstove using infrared thermography. Accurate mappings of the temperature field on the surface of the cookstove provide information that would enable optimization of the thermal efficiency of cookstove designs. This paper presents the results of a preliminary study designed to map the time-dependent surface temperatures of a traditional Peruvian cookstove. The time-dependent analysis of the temperature field provides new insights regarding heat losses. In addition to IR analysis, the WBT and combustion/particulate analysis were performed. Key results showed a negative correlation between burning rate and thermal efficiency, thermal efficiencies increase between phases of the water boiling test, and large thermal gradients between the center of the cookstove and the sides. Infrared thermography is instrumental in identifying areas of heat loss that are not made apparent with traditional cookstove testing methods. Thus, including infrared thermography in cookstove testing protocols provides significant information to improve cookstove designs.