Abstract
Enjera baking is the most energy-intensive activity in Ethiopia which causes an economic problem, forest degradation and CO(2) emission. This research aims to quantify fuel cost reduction, forest preservation, carbon dioxide emission reduction potential of advanced stoves and influencing factor of their adoption in Werabe University, Ethiopia. To attain its objectives: firstly, Control cooking test on traditional cooking stoves and both single clay and double clay electric stoves was conducted to quantify their fuel use efficiency. Secondly, document analysis was used to investigate forest reservation, fuel cost reduction and carbon dioxide emission reduction. Thirdly, focus group discussion with bakers used to identify the health impact of the traditional cookstove. Fourthly, an interview was also conducted to identify factors determining the adoption of electric cookstoves. The results show, substituting traditional cookstoves by single clay electric stoves or double clay electric stoves can reduce fuel cost by 159% and 148% y(-1). Electric cookstoves can preserve 4.76 and 9.77 ha of dense and open forest cover. The finding also reveals that single clay electric stoves and double clay electric stoves reduce CO(2) emission by 99.08% and 98.87% y(-1). The study also indicates switching traditional cookstove to cleaner stoves avoids IAP; consequently, it improves cooks health. Finally in Werabe University adoption of cleaner stoves is influenced by transmission failure of electricity and lack of attention about the benefit of the clean cookstove. To conclude the study may have economic, environmental and social implication.