A critical analysis of paradigm shifts from domestic solar cooking to institutional solar cooking technologies

Abstract

Solar cooking technologies have evolved into well-established and widely accepted solutions across domestic and institutional applications. Over the past five decades, technological advancements and cost-effectiveness have facilitated the transformation of simple box-type solar cookers into large-scale community cooking systems. However, selecting an optimal solar cooking technology remains challenging due to the absence of a single dominant factor. Users must evaluate energy, economic, and environmental (EEE) considerations for long-term adoption. This study introduces a Selection Index (SI) based on Life Cycle Assessment (LCA) to guide users in making informed decisions about solar cooking technologies. A comparative energy analysis over 25 years reveals that box solar, panel box solar, and PCM-based box cookers exhibit net energy balances of 19.33, 23.90, and 29.62 GJ, respectively. While Fresnel lens, SK-14, SK-30, Scheffler, and institutional solar cooking systems achieve significantly higher values of 188.24, 216.23, 1154.52, 3111.67, and 72411.17 GJ, respectively. The economic analysis highlights net balances from ₹10,662.47 for box solar to ₹171.73 million for institutional solar cooking, demonstrating long-term cost-effectiveness. Environmental benefits include substantial CO 2 reductions, with box cookers preventing up to 1.70 metric tons, while institutional solar cookers reduce emissions by 4.36 million metric tons. The SI values range from 0.64 to 1.81, confirming the superior sustainability of institutional solar cooking. The findings emphasize the viability of institutional solar cooking as the most efficient, economical, and environmentally sustainable alternative, reinforcing its role in achieving global sustainability goals. • First-ever Selection Index (SI) for solar cooking based on Life Cycle Assessment. • Institutional solar cookers outperform individual in all EEE aspects. • Long-term energy savings reach up to 72,411.17 GJ in institutional cooking. • CO₂ emissions cut by 4.36 million tons; potential economic savings of ₹171.73 million. • The SI values range from 0.64 to 1.81.