Life-Cycle-Assessment for Stoves and Ovens - ESU-services Ltd.
Life-Cycle-Assessment for Stoves and Ovens - ESU-services Ltd.
Life-Cycle-Assessment for Stoves and Ovens - ESU-services Ltd.
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Goal <strong>and</strong> Scope Definition<br />
ter?“. But until now there is no st<strong>and</strong>ardized measurement <strong>for</strong> a comparison of the energy use<br />
due to the use of various cook stoves. The functional unit should be useful heat expressed in<br />
TJ as a value that gives the amount of heat energy efficient <strong>for</strong> the cooking process. This<br />
value should consider the efficiency differences between various types of cookstoves. Further<br />
details can be found in chapters 2.2.2. <strong>and</strong> 2.2.3. The only difference between the outcome <strong>for</strong><br />
the two functional units is the inclusion of the efficiency. Thus the results <strong>for</strong> energy throughput<br />
to the stove divided through the efficiency gives the result <strong>for</strong> useful heat.<br />
1.4 Investigated Alternatives<br />
The aim of the study is to show the environmental impacts of cooking alternatives as they exist<br />
in Switzerl<strong>and</strong> today. Most of the inventory data are from 1996. The following commonly<br />
used alternatives <strong>for</strong> the preparation of meals are investigated in this study:<br />
• Gas stove <strong>and</strong> oven using natural gas or liquefied gas<br />
• Electric range <strong>and</strong> oven<br />
• Microwave oven<br />
• Wood stove<br />
To see the impact of an electricity production structured in a different way, cooking with<br />
electricity is also investigated <strong>for</strong> the situation in Germany. Further on data <strong>for</strong> cooking with<br />
kerosene <strong>and</strong> wood mainly based on prior investigations are elaborated <strong>for</strong>:<br />
• Kerosene stove<br />
• 3-stone-fire (Cooking on an open wood fire)<br />
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