Hydrogen for Cooking: A Review of Cooking Technologies, Renewable Hydrogen Systems and Techno-Economics
Mulako Dean Mukelabai, K. G. Upul Wijayantha, Richard E. Blanchard
Abstract
About 3 billion people use conventional carbon-based fuels such as wood, charcoal, and animal dung for their daily cooking needs. Cooking with biomass causes deforestation and habitat loss, emissions of greenhouse gases, and smoke pollution that affects people’s health and well-being. Hydrogen can play a role in enabling clean and safe cooking by reducing household air pollution and reducing greenhouse gas emissions. This first-of-a-kind review study on cooking with hydrogen assessed existing cooking technologies and hydrogen systems in developing country contexts. Our critical assessment also included the modelling and experimental studies on hydrogen. Renewable hydrogen systems and their adoptability in developing countries were analysed. Finally, we presented a scenario for hydrogen production pathways in developing countries. Our findings indicated that hydrogen is attractive and can be safely used as a cooking fuel. However, radical and disruptive models are necessary to transform the traditional cooking landscape. There is a need to develop global south-based hydrogen models that emphasize adoptability and capture the challenges in developing countries. In addition, the techno-economic assumptions of the models vary significantly, leading to a wide-ranging levelized cost of electricity. This finding underscored the necessity to use comprehensive techno-economic assumptions that can accurately predict hydrogen costs.