Heat Storage for Cooking: A Discussion on Requirements and Concepts

Ole Jørgen Nydal ()
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Ole Jørgen Nydal: Department of Energy and Process Engineering, Norwegian University of Science and Technology, 7034 Trondheim, Norway

Energies, 2023, vol. 16, issue 18, 1-27

Abstract: Methodologies for direct and indirect solar energy for cooking are discussed. Clean and renewable energy solutions for cooking are, in particular, in demand in the sub-Saharan region where fuel wood is the main source of energy for a large part of the population, in particular in off-grid communities. As solar radiation is intermittent, energy storage solutions are required to provide cooking power during off-sun hours. Electrical batteries can be feasible for low-power applications (lights, electronics, and chargers) but tend to be costly and short-lived solutions for high-power cooking requirements. Heat battery concepts are discussed here together with prototype examples of latent and sensible heat storage solutions which have been laboratory tested for cooking and frying. Simplified computational comparisons between latent and sensible heat storage options show that oil and rock bed sensible heat systems, with a natural convection heat transfer, can be designed to provide variable cooking power levels. Oversized sensible heat storage systems can approach the near constant temperature and heat storage properties of a latent heat system. Latent heat storage systems can be more suitable for frying than for cooking applications.

Keywords: solar heat storage; PV cooking; PV to heat; solar cooking; solar thermal (search for similar items in EconPapers)
JEL-codes: Q Q0 Q4 Q40 Q41 Q42 Q43 Q47 Q48 Q49 (search for similar items in EconPapers)
Date: 2023
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