A  Temperature Controlled Rice Hull Charcoal Stove and the Traditional Charcoal Stove: A Comparative Study

Anne A. Natividad

doi:10.55927/eajmr.v4i6.184

Authors

Anne A. Natividad Palawan State University

DOI:

https://doi.org/10.55927/eajmr.v4i6.184

Keywords:

Temperature-Controlled Stove, Traditional Charcoal Stove, Rice Hull Charcoal, Heat Output, Burning Time

Abstract

The main purpose was to find out if an innovative, green stove works well and is practical when using rice hull charcoal, a biomass that is readily available in the region. The researchers compared stove types and assessed stove performance through statistical analysis which used both descriptive and inferential statistics. According to the results, a mean heat output of 419.6°C which is rated “Very High,” was measured on the temperature-controlled oven, far higher than the traditional oven’s 353.2°C. At the same time, the average burning time on the original stove was 52.28 minutes which was much longer than the temperature-controlled model’s 40.44 minutes. The study points out that using temperature-controlled fuel can improve cooking, use less fuel and create cleaner energy in homes. Suggestions are offered for government agencies, academic institutions, local government units, entrepreneurs and inventors to help advance and use energy-efficient stove innovations that rely on renewable biomass resources.

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