How ecooking is saving forests, promoting cleaner kitchens

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As clean energy access expands across Uganda and other parts of Africa, electric cooking (eCooking) is rapidly emerging as a clean, efficient, and modern alternative to traditional biomass fuel.

Jimmy Agaba, a clean cooking specialist from Makerere University-based Centre for Research in Energy and Energy Conservation (CREEC), says eCooking appliances such as electric pressure cookers, induction cookers and air fryers are becoming increasingly common in both urban and rural households.

“This shift offers immense potential for improving health, reducing environmental degradation, and modernising kitchens,” he said.

Agaba made the remarks on Friday, June 20, 2025, at CREEC’s workshop in Makerere University, Kampala, during a demonstration to show the benefits of clean cooking over traditional methods, such as charcoal, that have led to the depletion of Uganda’s forests.

Technical training programmes on eCooking appliance repair, embedded with safety protocols, diagnosis techniques, handling and storage of e-waste components, are the key interventions being implemented by the Centre for Research in Energy and Energy Conservation (CREEC) with support from the energy ministry and Modern Energy Cooking Services.

Energy target

Uganda set a target to have 20% of meals cooked using electric cookers by 2030. This shift aims to improve public health by reducing indoor air pollution, promote environmental sustainability by reducing deforestation, and potentially offer economic benefits through reduced energy costs.

However, Agaba believes that the success and sustainability of this transition go beyond simply distributing appliances. It requires ensuring that devices are reliable, safe, well-maintained and responsibly disposed of.

“For technicians, this growing market presents new opportunities but also introduces technical and systemic challenges,” he points out.

According to Moden Energy Cooking Services (MECS), Uganda has a supportive policy and regulatory framework for e-cooking, including a cooking electricity tariff and a target to achieve 80% electrification by 2040.

MECS, in their recent study on differing opportunities for ecooking transitions among commercial cooking segments, notes that high-end restaurants and hotels were identified as the most likely segments for shifts to ecooking due to typically having the requisite electricity infrastructure.

Strong ecosystem needed

Among his recommendations, Agaba believes that establishing a strong ecosystem around eCooking involves raising awareness, equipping local technicians, promoting responsible repair and maintenance, managing electronic waste (e-waste), and protecting consumers through standards and services.

“Equally important is the availability of consumable spare parts like thermostats, temperature sensors, pressure sensors, gaskets, control knobs, etc. Additionally, users need to be empowered with basic knowledge on proper handling and routine maintenance to prevent avoidable damage and ensure appliances remain functional and safe over time,” Agaba told New Vision Online.

A thriving eCooking ecosystem depends on skilled technicians and accessible repair infrastructure. Currently, many local repair professionals lack training specific to modern cooking devices, especially those with smart sensors or advanced heating systems.

Repair and maintenance of eCooking appliances offer numerous benefits, including extending appliance lifespan, reducing household costs, and enhancing user safety. They minimise electronic waste, support environmental sustainability, and foster a culture of responsible use. By promoting reliability, affordability, and sustainability, repair and maintenance play a vital role in strengthening the overall adoption and long-term impact of eCooking technologies.

“As eCooking adoption grows, so will electronic waste (e-waste) from damaged or obsolete appliances. Without proper systems, this waste poses serious risks to health, safety, and the environment,” Agaba told this publication.

 The ongoing training is looking at promoting repair over replacement to extend appliance lifespan and reduce waste.

In addition, it is encouraging technicians to work with e-waste collection and recycling partnerships with local recyclers or formal waste handlers. This practice, coupled with safe handling of hazardous components (e.g., capacitors, batteries, circuit boards) and reuse of components that are safe and practical, helps in minimising the negative impacts of e-waste on the environment.

Repair and maintenance are not peripheral to the eCooking transition; they are central to consumer confidence, sustainability, and local economic development.

Agaba noted that technicians have a role to play in creating an ecosystem that not only provides the safety of the appliances but also ensures that they are reliable and long-lasting. By prioritising local capacity, consumer safety, and environmental stewardship, we can unlock the full benefits of eCooking—not just cleaner kitchens, but cleaner communities and a healthier planet.