This study evaluates the feasibility of switching from liquefied petroleum gas (LPG) stoves to induction stoves in urban Indonesian households, focusing on cooking practices, energy demand, and cost. Using the Cooking Diaries approach, it highlights positive reception, energy efficiency, and cost-effectiveness. The research fills a gap in understanding the cultural and real-world implications of induction cooking and provides policy-makers with recommendations to ease the transition.
Authors
- Published in
- Canada
- Rights
- IISD, 2024
Table of Contents
- 1.0 Project Overview 6
- 1.1 Project Background 6
- 1.2 Project Goals and Objectives 7
- 2.0 Research Methodology 9
- 2.1 Participant Recruitment 11
- 2.2 Devices Used in the Study 12
- 3.0 Research Findings and Analysis 17
- 3.1 General Characteristics of Participants 17
- 3.2 Cooking Diary Study Results 19
- 3.3 Survey Results 35
- 4.0 Discussion 42
- 5.0 Conclusion 45
- References 48
- Figure 1. Load profile of cooking instances according to start time in Phase 1 25
- Figure 2. Load profile of cooking instances according to start time in Phase 2 25
- Figure 3. Load profile of LPG consumption in kcal according to start time in Phase 1 26
- Figure 4. Load profile of electricity consumption from induction stoves in kcal according to start time in Phase 2 27
- Figure 5. Load profile of electricity consumption according to the start times of cooking instances in Phase 2 28
- Figure 6. Share of all cooking instances in Phase 1 and Phase 2 for selected foods 29
- Figure 7. Share of total cooking duration in Phase 1 and Phase 2 for selected foods 30
- Figure 8. Perception about the difficulty of cooking with induction stoves 35
- Figure 9. The feasibility of learning to cook with induction stoves without additional support 36
- Figure 10. Attitudes toward specific aspects of induction stoves 38
- Figure 11. Taste satisfaction of dishes cooked with induction stoves 39
- Figure 12. Interest in continuing to use induction stoves after the study 40
- Figure 13. General interest in buying an induction stove 40
- Figure 15. Sufficiency in meeting all daily cooking purposes 41
- Table 1. Research cycle of the Indonesia cooking diaries study 10
- Table 2. Characteristics of study participants 18
- Table 3. Number of cooking instances per day during the study period 19
- Table 4. Total cooking duration and average duration per cooking instance in Phase 1 and Phase 2 20
- Table 5. Duration of cooking instances (in minutes) per day during the study period 21
- Table 6. Total energy consumption and average energy consumption per cooking instance in Phase 1 and Phase 2 22
- Table 7. Energy consumption of cooking instances (in kcal) per day during the study period 23
- Table 8. Energy consumption according to start time for induction stoves and rice cookers during selected 2-hour intervals 28
- Table 9. Energy consumption and time characteristics of selected dishes 31
- Table 10. Distribution of fresh cooking (by percentage and instance) 32
- Table 11. Popular cooking methods (by percentage and instance) 33
- Table 12. Distribution of finished foods 33
- Table 13. Distribution of cookware used (by percentage and instance) 34
- Table 14. Distribution of the use of lids (by percentage and instance) 34
