Electric cooking now cost-competitive
Cooking with renewable electricity is now well within the range of cost-competitiveness with cooking on traditional biomass or biogas. This is concluded in a new report called Beyond fire: how to achieve electric cooking by Hivos and World Future Council. The results show a significant improvement compared to three years ago, when the two organizations studied the cost-competitiveness for the first time.
In many parts of Southeast Asia, Latin America and Africa cooking with charcoal and firewood sources is still widespread and accounts for 4 million premature deaths due to indoor air pollution. In addition, it puts significant strain on already stressed forest resources.
Cost reduction in electric cooking
Two causes are indicated for the cost reduction in electric cooking. First, both solar modules and batteries are between 30-50% cheaper since 2016 and costs are still declining. The second cause, which is perhaps even more significant, is the use of high-efficiency cooking appliances like slow and pressure cookers. These appliances help to reduce the electricity consumption and therefore also reduce the required size of the solar PV and battery systems. Adopting high-efficiency cooking appliances has the potential to mirror the transformative effects that low-cost LED lighting has had in the off-grid solar sector.
Cost ranges of various cooking technologies (Per Person, Per Day, in EUR)
Source: Beyond fire: how to achieve electric cooking by Hivos and World Future Council