These short-lived pollutants not only affect the persons in the immediate area but also contribute much harmful gases more potent than carbon dioxide and methane. For the people in the immediate area, their health is severely hampered as this indoor or domestic air pollution results in significantly higher risks of pneumonia and chronic bronchitis.

To remedy the indoor air pollution (IAP) and health-related issues as well as the environmental pollution in the developing world, clean cookstoves are the way to advance. But to empower rural users to embrace the advanced cookstoves, and achieve sustainable success requires a level of socio-cultural and economic awareness that is related directly to this marginalized group. The solution needs to be appropriate for the style of cooking of the group which means one stove model will not suit or meet the needs and requirements of all developing nation people groups.

Consideration for such issues as stove top and front loading stove cooking, single pot and double pot cooking, size of the typical cooking vessel and the style of cooking are all pieces of information needed to complete the picture.

Historically, natural draft systems were devised to aid the combustion or burning of the fuels, however, forced draft stoves tend to burn cleaner with better health and environmental benefits. Regardless of cookstove design, the components need to be either made locally or at least available locally so that the long term life of the stove is maintainable and so sustainable.

Now, if the cookstove unit can by powered by  simple solar or biomass system, this will change the whole nature of the life style and domestic duties of the chief cook and the young siblings who are typically charged with collecting the natural firewood to meet the cooking requirement.

Therefore the cookstoves need to be designed and adapted for the people group and their traditional cooking habits, and not in the reverse order. To assess the overall performance of the green cooking stoves requires simple but effective measures of the air quality.

The two elements that need to be measured are the black carbon emissions and the temperature of the cooking device.  This can be achieved by miniature aerosol samplers and temperature sensors. The data collected needs to be transmitted in real-time via mobile phones for verification of performance rates.  This is to provide verifiable data in a cost effective monitoring process.

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