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eCooking: Challenges and Opportunities from a Consumer Behaviour Perspective

Author

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  • Jon Leary

    (Gamos Ltd., 231 King’s Rd, Reading RG1 4LS, UK
    Geography and Environment, School of Social Sciences and Humanities, Loughborough University, Loughborough LE11 3TU, UK)

  • Bridget Menyeh

    (Geography and Environment, School of Social Sciences and Humanities, Loughborough University, Loughborough LE11 3TU, UK)

  • Vimbai Chapungu

    (Gamos Ltd., 231 King’s Rd, Reading RG1 4LS, UK)

  • Karin Troncoso

    (Geography and Environment, School of Social Sciences and Humanities, Loughborough University, Loughborough LE11 3TU, UK)

Abstract

New opportunities are opening for electric cooking (eCooking) as a cost-effective, practical and desirable solution to the twin global challenges of clean cooking and electrification. Globally, momentum is building behind the transformative potential of eCooking to achieve a range of environmental and social impacts. However, cooking is a complex, culturally embedded practice, that results in an array of behavioural change challenges that must be understood and overcome for these new opportunities to translate into impact at scale. The Modern Energy Cooking Services (MECS) programme was designed to explore this space and pilot innovative new eCooking services with the potential to rapidly scale. This paper reflects upon the programme’s key learnings to date on the behavioural change dimension of eCooking. It consolidates what we now know on the subject and highlights the gaps that remain, where further investigation is needed. The evidence shows that the uptake of eCooking can be hindered by (often false) perceptions around cost, taste and safety, the high cost and steep learning curve for new appliances, the lack of awareness/availability/after-sales service for energy-efficient appliances and the reluctance of male decision-makers to authorise appliance purchases. However, it also shows that the convenience and potential cost savings offered by energy-efficient appliances can offer an aspirational cooking experience and that uptake could be driven forward rapidly by urbanisation and changing lifestyles.

Suggested Citation

  • Jon Leary & Bridget Menyeh & Vimbai Chapungu & Karin Troncoso, 2021. "eCooking: Challenges and Opportunities from a Consumer Behaviour Perspective," Energies, MDPI, vol. 14(14), pages 1-27, July.
    • Handle: RePEc:gam:jeners:v:14:y:2021:i:14:p:4345-:d:596946
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    Cited by:

    1. Keiner, Dominik & Salcedo-Puerto, Orlando & Immonen, Ekaterina & van Sark, Wilfried G.J.H.M. & Nizam, Yoosuf & Shadiya, Fathmath & Duval, Justine & Delahaye, Timur & Gulagi, Ashish & Breyer, Christian, 2022. "Powering an island energy system by offshore floating technologies towards 100% renewables: A case for the Maldives," Applied Energy, Elsevier, vol. 308(C).
    2. Simon Batchelor & Ed Brown & Nigel Scott & Matthew Leach & Anna Clements & Jon Leary, 2022. "Mutual Support—Modern Energy Planning Inclusive of Cooking—A Review of Research into Action in Africa and Asia since 2018," Energies, MDPI, vol. 15(16), pages 1-29, August.
    3. Avijit Saha & Md. Abdur Razzak & M. Rezwan Khan, 2021. "Electric Cooking Diary in Bangladesh: Energy Requirement, Cost of Cooking Fuel, Prospects, and Challenges," Energies, MDPI, vol. 14(21), pages 1-15, October.

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