Many people in South Africa still use open fires for cooking. There is a\rlarge amount of wasted heat lost by four methods of heat transfer:-\rradiation, convection, conduction and evaporation.\rI constructed a vessel that would reduce heat loss, and focus the heat\remitted from a fire onto the bottom of a pot. I used materials that were\rcheap and easy to obtain, so that those using open fires would be able to\rconstruct similar vessels to save energy and reduce pollution.\rThe vessels were made up of a standard wire mesh frame that was\rsurround by trial coverings, namely tin foil, asbestos rope, industrial foil,\rpapier mache, ceramic, and 2 ceiling insulators.\r5 mls of methylated spirits was burned in each vessel. The temperature\rgain of 100mls of water in a standard pot was recorded. 5 trials on each\rvessel were performed. 2 groups of vessel were found. Those that\rproduced high temperature gains, burned quickly, and produced a large\ramount of soot deposits on the pot, and a second group that did the\ropposite.\rI compared the rate of heating from my best vessel to that of a stove as\rwell as a microwave oven. Heating from the vessel was faster than that of\rthe stove, and slightly slower than the microwave.\rI measured the heat emitted from a fire in a three-dimensional pattern and\rfound that the maximal heat was some distance above the flame.\rFrom these results I devised 12 guidelines that would minimize the\renergy need, and pollution produced, when cooking on an open fire
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