{"query_echo":{"q":"","filters":{"geography":["Haryana State"]},"warnings":[{"code":"facet_value_not_in_vocabulary","message":"Value 'Haryana State' for facet 'geography' is not in the controlled vocabulary."}]},"total":{"value":2,"relation":"eq"},"page":1,"page_size":20,"self":"https://climateinsightsdirectory.org/api/v1/search?geography=Haryana+State","stability":"beta","ai_marking":{"digital_source_type":{"uri":"http://cv.iptc.org/newscodes/digitalsourcetype/trainedAlgorithmicMedia","name":"Created using Generative AI"},"notice":"Summary and key insights are generated using artificial intelligence."},"results":[{"id":"sei-001876","url":"https://climateinsightsdirectory.org/document/sei-001876","title":"Putting the Cook Before the Stove: a User-Centred Approach to Understanding Household Energy Decision-Making","publisher":{"name":"Stockholm Environment Institute","organization":"stockholm-environment-institute"},"document_type":"research paper","language":"en","date_published":"2012-05","source_url":"https://www.sei.org/mediamanager/documents/Publications/Atmospheric/sei-wp-2012-03-cookstoves.pdf","generator":"Climate Insights Directory","generated_fields":["summary","key_insights","climate_tags","geography_discussed","analysis_type"],"summary":{"text":"The study uses a qualitative generative research methodology in four villages of Haryana State to understand why traditional biomass stoves (chulhas) persist despite health and environmental risks. Findings reveal that users value the ability to regulate heat by combining fuelwood and cow dung, the specific taste of food cooked with biomass, and the low cost of self-made clay stoves. While users desire reduced smoke and fuel savings, advanced stoves approved by the National Biomass Cookstove Initiative (NBCI) often fail to meet practical needs, such as the ability to bake roti or use dung. The authors argue that technical efficiency standards must be balanced with real-world usability to ensure the adoption of cleaner cooking technologies.","ai_generated":true,"unit":"sei-001876#summary","date_modified":"2026-10-23"},"key_insights":[{"text":"Households in Haryana State rely on a strategic combination of fuelwood and cow dung cakes to regulate cooking temperatures; fuelwood is used for high-heat tasks like boiling water, while cow dung is used for slower simmering.","ai_generated":true,"unit":"sei-001876#insight-1","date_modified":"2026-10-23"},{"text":"The traditional clay chulha is highly valued because it is free to produce, easy to maintain, and aesthetically pleasing to the women who build them.","ai_generated":true,"unit":"sei-001876#insight-2","date_modified":"2026-10-23"},{"text":"Cultural preferences, specifically the taste of food and the specific method of baking roti (which requires an open flame), act as significant barriers to the adoption of LPG and advanced stoves.","ai_generated":true,"unit":"sei-001876#insight-3","date_modified":"2026-10-23"},{"text":"While users express a desire for reduced smoke and fuel savings, they are deterred by the perceived risks of metal stoves (burns) and electric stoves (fear/lack of familiarity).","ai_generated":true,"unit":"sei-001876#insight-4","date_modified":"2026-10-23"},{"text":"Rural households demonstrate a capacity to pay for improved stoves (suggesting a range of 100 to 250 rupees) and can access financing through local lenders for larger assets like buffalo.","ai_generated":true,"unit":"sei-001876#insight-5","date_modified":"2026-10-23"},{"text":"Advanced stoves approved under the National Biomass Cookstove Initiative (NBCI), such as the Oorja and Philips models, may fail in this context because they cannot burn dung, cannot be used to bake roti, and require electrical charging.","ai_generated":true,"unit":"sei-001876#insight-6","date_modified":"2026-10-23"},{"text":"The study concludes that technical efficiency and emission standards alone are insufficient for success; the NBCI should include 'usability' parameters to ensure stoves meet actual user needs.","ai_generated":true,"unit":"sei-001876#insight-7","date_modified":"2026-10-23"}],"climate_tags":["biomass","household air pollution","energy transition","residential energy","energy efficiency"],"geography_discussed":["India","Delhi","Ethiopia","Tanzania","Mozambique","Zambia"],"frame_perspective":[],"analysis_type":["case study","qualitative research","ethnographic research"]},{"id":"sei-001664","url":"https://climateinsightsdirectory.org/document/sei-001664","title":"Learning from Cooks: a User-Centred Approach to Help Transform Household Energy Use","publisher":{"name":"Stockholm Environment Institute","organization":"stockholm-environment-institute"},"document_type":"briefing","language":"en","date_published":"2012","source_url":"https://www.sei.org/mediamanager/documents/Publications/Climate/SEI-DB-2012-Cookstoves.pdf","generator":"Climate Insights Directory","generated_fields":["summary","key_insights","climate_tags","geography_discussed","analysis_type"],"summary":{"text":"The briefing highlights the failure of many clean cookstove programmes to achieve long-term uptake because they prioritise technical parameters over user needs. Using research from Ethiopia, Tanzania, Mozambique, Zambia, and India, the Stockholm Environment Institute (SEI) advocates for combining quantitative economic models with qualitative ethnographic research to understand the trade-offs and cultural preferences of households. A case study in Haryana, India, demonstrates that factors such as the ability to use dung cakes, the need for an open flame for roti, and aesthetic appeal are critical to user acceptance. The document recommends that global policies and standards for cookstoves incorporate 'usability' parameters and local user-focused research to successfully transform household energy markets.","ai_generated":true,"unit":"sei-001664#summary","date_modified":"2026-10-23"},"key_insights":[{"text":"Traditional biomass cooking is linked to severe health and environmental issues, contributing to an estimated 1.6 million deaths annually from acute respiratory infections and producing black carbon, which is the second-largest contributor to global warming after carbon dioxide.","ai_generated":true,"unit":"sei-001664#insight-1","date_modified":"2026-10-23"},{"text":"The primary reason for the failure of many clean cookstove programmes to transform markets is a neglect of the users' specific needs, preferences, and constraints within their unique contexts.","ai_generated":true,"unit":"sei-001664#insight-2","date_modified":"2026-10-23"},{"text":"SEI employs a dual research methodology: the Household Energy Economic Analysis (HHEA) uses stated-preference surveys to model economic trade-offs regarding cost and safety, while qualitative 'generative' research captures ethnographic data on social norms, habits, and emotional relations to technology.","ai_generated":true,"unit":"sei-001664#insight-3","date_modified":"2026-10-23"},{"text":"A 2011 assessment in Haryana State, India, revealed that while women dislike the smoke of traditional clay chulhas, they value them because they are free to make, allow for the use of dung cakes to regulate heat, provide an open flame for roti, and possess aesthetic appeal that metal stoves lack.","ai_generated":true,"unit":"sei-001664#insight-4","date_modified":"2026-10-23"},{"text":"To improve the success of cookstove interventions, evaluation protocols must move beyond technical parameters (like fuel savings and pollution reduction) to include 'usability' parameters and local user-focused research.","ai_generated":true,"unit":"sei-001664#insight-5","date_modified":"2026-10-23"}],"climate_tags":["bioenergy","household air pollution","deforestation"],"geography_discussed":["Ethiopia","Tanzania","Mozambique","Zambia","India","Haryana State"],"frame_perspective":[],"analysis_type":["case study","policy recommendation","methodological review"]}]}