(v) Cooking equipment to improve efficiency

(a)A thermal insulation box and skirt
As soon as the food in a pot reached boiling point, the pot was removed into a thermal insulation box made of polystyrene in our Japanese laboratory. In the Experimental House a box insulated with wool fleece was used. After 30 minutes, rice or a stew was well cooked. The temperature change in the pot during rice cooking is shown in the figure on the right and for the stew in Fig.3 of the previous section using a dotted line.
This method can be applied for some food which is boiled, in this way saving energy. A pot surrounded by a metal skirt also increases the efficiency.

(b)Cooking range
When the wind blew strongly, we could cook Sukiyaki for four persons using an electric pan. However, usually we can not expect that much windmill power to be available. We always try to change disadvantages into advantages in our experiments. For example, a lot of rain falls in winter at the site. We can collect and store two tons of rainwater per day on the hillock. If this water can be dropped 6m to the bottom of the hillock, we could use 1kw-heater for 140 seconds. A cooking range may be designed to utilize these energies in a kitchen.