NATIONAL EFFICIENT COOKING PROGRAMME

Context

In October 2023, Energy Efficiency Services Limited (EESL) has launched the National Efficient Cooking Programme (NECP) and Energy Efficient Fans Programme (EEFP).

National Efficient Cooking Programme (NECP)

1. About: The Scheme is a subset of the Clean Cooking Scheme under Ministry of Power.
2. Objective: The goal is to revolutionize Indian cooking practices.
3. Target: The plan is to install 20 lakh induction-based cook stoves across India.
4. Focus: The Ministry of Power is promoting the use of non-solar/electricity-based induction cook stoves in line with their Go-electric initiative.

• The Go Electric Campaign aims to raise awareness about the benefits of electric cooking and the e-mobility ecosystem through Information, Communication, and Education (ICE) activities.

5. Similar Schemes:

• Pradhan Mantri Ujjwala Yojana (PMUY): The goal is to provide them with clean cooking fuel through LPG.
• National Biogas and Manure Management Programme (NBMMP): The aim is to establish family-type household biogas plants to meet the cooking energy requirements of rural and semi-urban areas.
• Unnat Chulha Abhiyan programme (2014): The promotion of improved biomass cookstoves in the country aims to reduce fuel wood consumption with higher efficiency and low emissions.

Relevance of initiative

1. Benefits of e-cooking: This text presents a cost-effective and secure alternative to traditional gas and electric stoves, offering portability, convenience, and safety.
2. Fulfilling rising demand for induction stoves: In 2021-22, over 10 million units of modular kitchens were sold due to rising LPG costs and the versatility of induction cooking.
3. Carbon footprint reduction: The initiatives aim to enhance energy efficiency in Indian households and contribute to carbon mitigation goals.
4. Economic savings: The method provides a cost advantage of 25-30% compared to traditional cooking methods.
5. Other benefits: The study suggests that there is no significant difference in the cooking methods of food cooked on flame versus induction cookers, thereby reducing dependence on imported energy sources.

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