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This paper aims to examine the compatibility of Giffen behaviour with residential demand for kerosene and cooking gas.

In total, 600 questionnaires were administered on selected households in Ondo State while 485 were retrieved. Both ordinary least square and instrumental variables (IVs) were estimated, while, the IV estimated result was preferred.

The result showed that Giffen behaviour is compatible with the demand for kerosene in Ondo State, but not for cooking gas. As regard to other factors, prices of the alternatives to kerosene and cooking gas have positive but insignificant impact on the demand for the respective products. Age of the household has a positive significant impact on the demand for kerosene and cooking gas. Household in which the heads has tertiary education demand for kerosene and cooking gas more than those without any form of education. Larger households consume more of both commodities than smaller households.

Based on these findings, the authors recommend that government should continue to subsidize either the production or consumption of household kerosene.

Consumers should not mind the initial expenditure in purchasing cylinder for cooking gas as subsequent expenditure would be lower than that of kerosene.

Regulators should brace to ensure that kerosene and cooking gas be made available at government-regulated prices, particularly by checkmating the activities of the “black-marketers.”

Two outstanding knowledge gaps that this paper filled are in the novelty of this paper regarding the application of Giffen behaviour to kerosene and cooking gas. Second, previous studies did not account for the potential endogeneity problem that is inherent in the joint demand for kerosene and cooking gas. This paper took care of this by estimating the model using IVs.

This study explores the economic and sociodemographic factors that influence households' decisions on the type of fuel used for cooking in urban areas in Uganda.

In total, two cross-section data surveyed by the Uganda Bureau of Statistics (UBOS) in 2012/13 and 2016/17 were used to analyze consumption of energy for cooking purposes in urban areas of Uganda. This paper employed a multinomial probit regression model and the corresponding marginal effects to analyze cooking fuel choices, which are biomass, electricity and gas and kerosene combined.

The results showed that household expenditure was statistically significant for the choice of cooking fuel chosen. Furthermore, kitchen type, dwelling type and apartment tenure type are found to be significantly influence the choice of household cooking fuel decisions.

This study takes into consideration the combined influence of the kitchen type, dwelling and tenure type as explanatory variables for the choice of cooking fuel for households in urban areas in Uganda. These factors have not been considered in previous studies done in Uganda, especially within the context of urban households when making choices for cooking fuel.

The primary purpose of this study is to assess the factors that influence households’ choice of cooking fuel in Bauchi State, Nigeria.

In total, 750 samples were selected using multistage area cluster sampling, of which 539 responses were analysed. Multinomial logit model was used to estimate the factors that determine a household’s main cooking fuel choice in Bauchi State, Nigeria.

The result has shown that income, location, price of firewood, hours of electricity supply and home ownership are among the factors that have a significant impact on influencing the type of cooking fuel to be adopted by households.

The study cannot offer any explanation about the influence of time dimension on the pattern of household cooking fuel choice in the study area.

Implementation of policies to increase the income of households, ensuring the availability of clean cooking fuel source and the increase in the price of firewood will encourage households to switch from using firewood to using cleaner fuel sources such as kerosene, electricity and gas.

This study has contributed to the existing literature on household energy choice by conducting a micro-level analysis of households’ cooking fuel choice in Bauchi State where a similar study has not been conducted. The study developed approximately 13 hypotheses (out of which two were found to be irrelevant) and added one new variable to test the impact of the neighbourhood’s source of cooking fuel on households’ cooking fuel choice.

This study aims to establish whether three technology-specific attributes – convenience, compatibility with cultural needs and social reputation – influence the sustained use of clean cooking technologies in Uganda’s households.

This study adopted a cross-sectional and correlational research design. A survey was conducted with 125 households. The data were analyzed using SPSS and Smart PLS.

The results indicate that, in contrast to convenience, social reputation and compatibility with cultural needs significantly influence the sustained use of clean cooking technologies in Uganda’s households.

This study focused on the Greater Kampala Metropolitan Area; hence, several households in other urban centers and rural communities were excluded from the study. In addition, technology-specific attributes only accounted for 34.4% of the variation in the sustained use of clean cooking technologies in Uganda, leaving 65.6 unexplained. Therefore, the authors recommend that future studies look at other technology-specific attributes that may influence the sustained use of clean cooking technologies in Uganda’s households.

This study provides initial evidence of technology-specific attributes and the sustained use of clean cooking technologies based on the expectation–confirmation model.

The purpose of this paper is to explore the nature of rural energy transition in cooking options in India. Although India is aiming to achieve a double-digit economic growth, a large share of rural households still rely on firewood for cooking which not only has serious repercussions of increasing indoor pollution but also has a concomitant adverse effect on women and child morbidity and mortality. However, transition to clean energy options like improved cookstoves for these households may not be necessarily linear. It is often driven or resisted by latent factors such as caste, trust, social capital, information flow, social positioning of clusters that are deeply embedded in the social and cultural norms and values specific to local rural contexts. This has been shown in the present case study that pertains to eight villages in the remote and deprived Purnea district of Bihar and the need for internalizing them in the macro energy policymaking has been established in the paper.

The paper applies a macro foundation research that is complemented by micro foundation tools of fuzzy cognitive mapping-based mental model framework to achieve the purpose of the study. Focused-group discussions and interviews are also conducted to establish the narrative of the paper.

Caste, socio-political position, asset structure, remoteness, culture and technology access affect rural households’ decision making capability that is related to shifting from using the traditionalmeans of firewood and biomass based traditional cookstoves for cooking to adopting improved clean cooking stoves which will enable the transition toward the use of clean rural energy in the eight villages in Bihar chosen for this study.

The findings of the paper have larger implications for the broader macro energy policymaking in the country by taking into account the non-linear, latent factors of village contexts.

The research will help energy policymakers in decision-making and will guide the implementation process of national- and state-level policies on rural energy transition in India.

The findings of the paper will help the smoother implementation of national- and state-level rural energy transition policies for cooking, creating developmental dividends for rural Indian households.

The research is new with regard to the application of non-deterministic fuzzy cognitive mapping-based mental model approach to contribute to the country’s national- and state-level rural energy transition policies.

The objective of this explorative study was to analyse the association of socio-economic factors and attitudes towards cooking with the time devoted to home meals cooking in the Czech Republic. Furthermore, the authors tested and analysed data to see if there is any relationship between the time devoted to cooking by respondents and obesity.

The sample data consisted of 1,006 inhabitants’ subjects selected using the quota sampling following the structure of the population structure. Ordinary least squares (OLS) regressions were estimated to analyse factors influencing the time spent in the preparation of meals at home. The correlation between time devoted to cooking by respondents and obesity was addressed using the Kruskal–Wallis test and one-way analysis of variance (ANOVA).

The results showed that female gender, higher age, smaller household size and presence of children increased the time spent by respondents in the preparation of home-cooked meals. Home cooking is perceived as a tastier option compared to, for example, chilled ready meals. The time devoted to cooking by respondents and her/his above average weight are correlated in our study.

To the authors’ knowledge, no recent study has comprehensively analysed cooking behaviour and time spent cooking in the post-Soviet countries, including the Czech Republic. The authors’ quota-representative study provided relevant insights into eating behaviour, as the Czech Republic has faced a high increase in the obesity rates in the last decade.

This paper aims to analyse the extent to which households are deprived (or otherwise) of clean energy sources in Ghana.

It engages the Ghana Demographic and Health Survey data. Three different energy deprivation indicators were estimated: cooking fuel deprivation, lighting deprivation and indoor air pollution. The empirical evidence is based on logit regressions that explain whether households are deprived or not.

The results show that energy deprivation or access is contingent on the area of residence. Energy access and deprivation in Ghana show some regional disparities, even though across every region, the majority of households use three fuel types: liquefied petroleum gas, charcoal and wood cut. Increases in wealth and education lead to reduction in the likelihood of being energy deprived. Thus, efforts should be geared towards policies that will ensure households having access to clean fuels to reduce the attendant deprivations and corresponding effects of using dangerous or dirty fuels.

This study complements the extant literature by analysing the extent to which households are deprived (or otherwise) of clean energy sources in Ghana.

This paper aims to present a systematic scoping review of the influences of some situational factors on the energy consumption behaviour of households. Household’s energy choice and manner of utilization define its energy consumption behaviour; it is a key factor in determining the energy efficiency of households. Despite the energy-efficient technological innovations and awareness on environmental/health implications of using certain energy sources and technologies, households still use inefficient, traditional energy sources and technologies. Some researchers have attempted to use economic and psychological theories to explain the situation with the hope of achieving a change in behaviour towards sustainable energy utilization but to no avail. This is because the theories fail to consider situations beyond individuals or households. A clear understanding of situational factors and how they influence household energy behaviour will provide information that will aid deeper research and policy formulation towards sustainable energy behaviour of households.

A scoping systematic review of available literature regarding real-life cases in both developed and developing countries was carried out to determine the possibility of situational factors affecting household energy choices and utilization.

The result of the review showed that situational factors have a significant influence on household’s energy consumption. The main policy implications observed are the need for laws that will encourage energy-saving renovations in houses, make compulsory the provision of recreational facilities in residential areas to reduce in-home energy consumption. The need for increased access to electricity and other efficient energy sources and cooking technologies has also been observed. Intensive awareness campaigns are required to disabuse the minds of people about cultural issues that mitigate improved cook stove adoption.

The paper provides information on the influence of some of the factors, which affect energy consumption in households, which fluctuate depending on the current situation of the consumer and are time-bound (situational factors). The information will help policymakers and regulators to understand the influence of situational factors on household energy consumption, thereby enabling them to make policies that will enhance sustainable energy consumption.

This article uses data from the 1993 Health and Lifestyles Survey of England to present findings on how, why and when people use cooking skills; where and from whom people learn these skills. The implications for policy are explored. The survey data suggests that socio‐economic status and education are associated with the sources of people’s knowledge about cooking. The first or prime source of learning about cooking skills was reported to be mothers; cooking classes in school were cited as the next most important by the majority of correspondents, with some class and educational variations. The importance of mothers as sources of information on cooking skills is observed in all social classes. What emerges is a population unsure of specific cooking techniques and lacking in confidence to apply techniques and cook certain foods. Women still bear the burden of cooking for the household, with four out of every five women respondents cooking on most or every day, compared with one in five men. This may be related to the large number of men who claim to have no cooking skills (one in five).