INDIA

ECOOKBOOK

Electrifying Indian Kitchens

 The India eCookBook was developed by Finovista, the country partner
for the Modern Energy Cooking Services (MECS) Programme in India. It
is part of a series of MECS eCookBooks that seek to highlight the
compatibility of modern energy-efficient appliances with local cuisines.

Published: February 2022

Lead authors: Sheetal Rastogi, Neh Satsangi & Tulika Singh

Contributing authors: Vimbai Chapungu, Jacob Fodio Todd, Jon Leary,

Vimal Kumar & Nick Rousseau

Photos: Finovista

Design: Vimbai Chapungu, Jacob Fodio Todd, Jon Leary,

Sheetal Rastogi, Neh Satsangi & Tulika Singh

www.MECS.org.uk | www.MECSplus.org

This material has been funded by UK aid from the UK government; however,
the views expressed do not necessarily reflect the UK government’s official policies.
 TABLE OF CONTENTS

Introduction Rice dishes

Overview 5 Introduction to Rice dishes 34
Key findings 6 EPC Efficiency with cooking Rice 35
Steamed Rice Recipe 36
Steamed Rice Energy Comparison 37
Indian Cooking Scenario
Regional Cooking Culture 8 Steamed/boiled dishes
Cooking Fuel Scenario 9 Introduction to Steamed/Boiled dishes 38
Cooking Patterns 11 EPC Efficiency with Steamed/Boiled dishes 39
Steamed/Boiled dishes Recipe 40
eCooking In India Steamed/Boiled dishes energy readings 41

Why Should India Shift to Electric Cooking? 13

Vegetable dishes
Cost Comparison (Typical Upfront Costs) 15
42
Typical Costs of Cooking 16 Introduction to Vegetable dishes
43
Why an Electric Pressure Cooker (EPC) 17 EPC Efficiency with cooking Vegetables
44
The Evolution of Pressure Cooking in India 18 Boiled White Peas recipe
What Proportion of a typical menu can be 19 Boiled White Peas energy readings
cooked with an EPC
Khichri dishes
Kitchen lab Introduction to Khichri dishes 46
Efficiency of EPC on cooking Khichri 47
Introduction to Kitchen Lab 22
Boiled White Peas recipe 48
Opportunities of Efficiency Gains 24
Boiled White Peas energy readings 49
Opportunities of Efficiency Gains 25
Electric Pressure Cooker 26
Induction Stove
Conclusion
Kitchen Lab menu
Induction v EPC Time Comparison 51
Induction v EPC Energy/Cost Comparison 52
Dal dishes eCooking v LPG Rajma Masala Time 53
30
Introduction to Dal dishes eCooking v LPG Rajma Masala Energy/Cost 54
EPC Efficiency with Dals 31 55
Conclusion
Rajma Masala Recipe 32
Rajma Masala Energy Comparison 33
INTRODUCTION
 OVERVIEW

India is now an electricity surplus nation with almost universal

access to an increasingly reliable supply of electricity, however,
there is still negligible use of electricity for cooking.

As a result, the Government of India recently launched the Go

Electric campaign to catalyse the electrification of transportation
and cooking.

This eCookBook will take you on a culinary journey across India,

exploring the role that energy-efficient eCooking appliances
could play in modernising Indian kitchens.

It presents the findings from a study of Indian cooking culture and

a set of kitchen laboratory experiments.

It explores the feasibility of cooking popular Indian dishes with an

Electric Pressure Cooker (EPC) and compares the cooking
experience to the two most popular modern alternatives in India
today: induction and LPG.

The results are presented as a series of eRecipes that compare

the energy consumption, time and cost required to cook each
dish.

5
 KEY FINDINGS

The Kitchen Laboratory experiments in this eCookBook compared

Electric Pressure Cookers (EPCs) to induction with a conventional
pressure cooker and showed that:

around

Most everyday Indian dishes

85%
can be cooked using an EPC of typical weekly menu can be
cooked with an EPC

savings on pressure cooked, steamed

Indian households could make & boiled dishes of up to:

substantial cost savings 40% 60%

vs. subsidised LPG + vs. induction +
pressure cooker pressure cooker

EPCs are extremely convenient fully automated

allowing multi-tasking pre-set menus

can be left unattended

"Rajma Masala
EPCs can achieve superior texture flavours blended well
and flavour blends with dal and the gravy had a
thick consistent
texture"

The evidence in this eCookBook shows that an EPC can be a valuable

complement to an Indian kitchen. An EPC can very efficiently replace
conventional pressure cookers, idli makers, steamers and rice cookers and
other utensils partially and thus, it is likely to be a valuable tool for the
electrification of Indian kitchens.

6
INDIA'S COOKING
SCENARIO
 Regional cooking culture

Central India
Northern India (Uttar Pradesh, Bihar, Jharkhand, Madhya
(Punjab, Haryana, Himachal Pradesh, Jammu Pradesh, Chhattisgarh and Orissa)
& Kashmir and Uttarakhand)
Vast majority of the states are
Dairy and an assortment of bread vegetarian and prefer dal (cereal),
have a huge presence in this roti, lentils, rice and vegetables.
region. Dal, dry vegetables, Wheat and meat are common in
Tandoori roti and naans form a the north and west; rice and fish
major part of food eaten. In are common in south and east.
Himachal and Jammu & Kashmir
non-vegetarian food is preferred.

Western India
(Rajasthan, Gujarat,
Maharashtra and Goa)

Corn, lentils, and gram

North Eastern India
flour, as well as nuts,
(Assam; Meghalaya; Tripura, Manipur;
are staple foods in Mizoram; Nagaland; Arunachal
Gujarat and Rajasthan. Pradesh)
Fish, rice, coconut, and
peanuts are staples in Blend of Chinese and north
Maharashtra cuisine, Indian cuisines. Staple foods
and fish, pork, and rice are rice, fish, pork meat,
are the staples of Goa bamboo vegetables and leafy
cuisine. vegetables.

Southern India Eastern India

(Andhra Pradesh, Tamil Nadu, (West Bengal; Bihar; Jharkhand; Sikkim;
Karnataka, Kerala) Orisaa )

In spite of variations across the Contains significant amount of sweets,

states, the food is known for its fish and other seafood. Use high
spicy curries with rice as the amounts of spice. Staple foods are:
major staple food. Seafood, rice, fish, vegetables and lentils.
spices and coconut products Various ethnic groups have their own
have a significant presence. distinct cuisines.
8
 Cooking Fuel Scenario

The latest comprehensive national-level survey was conducted by National Sample

Survey Office (NSSO) in 2011/12, showing that nearly two-thirds of rural households
in India use firewood and cow dung as their primary cooking fuel and two-thirds of
urban households primarily cook with LPG.

Firewood No Arrangements
Firewood
6.9%
Dung Cakes 14%
1%
Kerosene
5.7%
kerosene

Urban
Households

LPG

LPG
68.4%
Others
Dung Cakes 6%
Dung Cakes
10%

other (inc. electricity)

LPG
15% Rural
Households
Firewood
60%

No Arrangements Kerosene
for cooking 9%

Under the Pradhan Mantri Ujjwala Yojana (PMUY) initiative, India has reportedly
achieved 99.8% LPG coverage in April 2021. However, issues such as refilling,
distribution, and consumer adaptation mean that fuel stacking persists and as a result,
biomass and kerosene are still widely used in households across India as both primary
and secondary cooking devices.
9
 Cooking patterns

Breakfast Lunch Dinner

6 10 12 4 6 10
AM AM PM PM PM PM

7 AM - 9 AM 1 PM - 3 PM 7 PM - 9 PM

Eggs Dal Dal

Indian Bread Rice Rice
Cereal Indian Bread Indian Bread
Curries Curries
Porridge
Dry/Gravy Vegetables Dishes Dry/Gravy Vegetable/Non
Batter Cake
Vegetable Dishes

Tea Curd Soup

Coffee Buttermilk Curd
Milk Buttermilk

11
ECOOKING
IN INDIA
Why should India shift to electric cooking?

Reduced reliance on imports

With 99.8% LPG penetration in 2021, India pays a huge cost for importing LPG.
India is an electricity surplus nation, replacing LPG with electricity would reduce
import costs drastically and help India move towards being self-reliant, aligning
with its "Make in India" & "Atmanirbhar Bharat" vision.

Improved Electricity Access

99.99% of households in India are electrified, with quality
electricity supply increasing in more communities, electric
cooking has become viable.

greener regime for cooking

India generates 40% of electricity through renewable sources and this contribution is
increasing every year. Replacing LPG with electricity would help India move towards
a greener energy regime and towards its commitment to net zero emission by 2070.

13
Why should India shift to electric cooking?

WIDELY AVAILABLE ELECTRIC COOKING

APPLIANCES

A wide variety of energy efficient electric

cooking appliances are available in
physical stores and online markets.
Increased consumer demand is clearly
evident with the launch of In-house
labels by Leading retailers eg Re-connect
by Reliance Digital and Amazon Basics by
Amazon, Croma by TATA.

100% of Indian cooking possible

This cookbook evidences that all types of multi-ethnic Indian
dishes can be cooked using a combination of Induction
Cookstoves and efficient devices like Electric Pressure Cookers
(EPCs).

CHEAPER & CONVENIENT FOR CONSUMERS

To make LPG cooking viable, a high subsidy
brunt is borne by the Government. This
cookbook evidences that by going electric,
cooking can be much more convenient and
both households and government can make
substantial savings (Please refer to page
no. 54)

14
 Cost Comparison
Typical upfront costs

ELECTRICITY VS. LPG

eCooking with induction the cost of induction cooking is

has a lower upfront cost lower than unsubsidised LPG,
WHILE
than LPG, it is higher than subsidised LPG.
4600 INR

Induction Stove Cylinder + Regulator

INR 1600 INR 1450 (Refundable)

5250 INR
9600 INR

Steel Cooking Cooking Utensils

Utensils INR 2100
INR 3000

EPC Gas Stove

INR 5000 INR 1700

eCooking with induction + EPC has HOWEVER the cost of cooking with induction +
a higher upfront cost than LPG, EPC is comparable to subsidised
LPG.
NOTE
The affordability of electric cooking devices can be increased dramatically through demand
aggregation, carbon financing and digital financing

15
 Typical costs of cooking
VS. LPG
ELECTRICITY

NITI Aayog: 1,022 kWh/yr for family of 4 NITI Aayog: 8 refills per year for
to cook all food with induction.
1
family of 4 to cook all food with LPG.

@ 5 INR/kWh @ 899 INR/refill unsubsidised price

Induction: 5110 INR/yr Unsubsidised LPG: 7192 INR/yr

@ 5 INR/kWh @ 450 INR/refill subsidised price

4
Induction + EPC : 3832 INR/yr Subsidised LPG: 3600 INR/yr

Unsubsidised LPG prices are steadily increasing 2

INR 899
1,000 INR 800.4
5 INR 4.50 INR 4.50 INR 4.50 INR 4.50 750 INR 665.7 INR 659.2
4
3 500
2
1 250
0
0
2019 2020 2021 2022 2019 2020 2021 2022
Prices for 200-400 units3

NOTE
NOTE

In this document we use the standard tariff cost of a unit of electricity, but some Indian states like Delhi offer first 200
units as free electricity to all households. If households are not fully using their allowance of free electricity, then
cooking can be even cheaper than quoted here.

1.NITI Aayog (n.d.) “User guide for India’s 2047 energy calculator cooking sector,” NITI Aayog
2. https://iocl.com/indane-14.2Kg-nonsubsid-previous-price

16
3.http://www.derc.gov.in/sites/default/files/Press%20Release%202022%20Eng%2030.09.2021.pdf
4. The evidence in this eCookBook shows that the EPC reduces the cost of each dish by ~50%. If the EPC cooks 50% of the weekly menu, the total cost of
cooking would reduce by 25%.
 WHY AN ELECTRIC PRESSURE COOKER?

Delicious Food Pollution Free

Food cooked on an EPC tastes Cooking with electricity is safe
good and flavours blend well due and causes no harmful effect on
to even heating of the cooking health and environment due to
device emissionless cooking.

Safe Efficient
EPCs have multiple safety EPC is most efficient at
mechanisms which includes cooking heavy dishes by
a pressure release valve, greatly reducing energy
pressure sensor, thermal consumption.
fuse, locking pin, and
temperature sensor.

Multi-functional Convenient
EPC can easily replace many EPC has multiple pre set menus for cooking
devices like saucepan, kadhai, idli various types of Indian dishes using processes
maker, wok, etc. like steaming, boiling, sautéing, baking, etc.
Automated cooking process leads to easy
handling and minimum intervention.

17
 The Evolution of Pressure Cooking in India

Past Present The Future

heavy pot on biomass stove pressure cooker electric pressure cooker

Cooking Time
Very fast compared to Efficient in cooking slow-
Takes 2-3 hours to cook
traditional pots, can cook in cooked dishes, dals and rice
pulses and rice.
15 to 40 minutes can be prepared b/w 20-30
mins (including pre-heating)

Safety
Causes respiratory diseases Pressure cooker may burst
sometimes and steam Multi-layered safety
due to household air pollution
released while device mechanism.
& may lead to severe burns
whistles can be harmful

Versatility
Faster, more efficient and
Require different utensils to Potential to replace multiple
can perform multiple
prepare the meal. cooking utensils in Indian
functions i.e. steaming,
Kitchen
sautéing, boiling, etc.
Convenience
Constant monitoring is Discomfort due to steam & Automated and multiple pre-
required to prevent burning & whistle noises & requires set menus for cooking a
overcooking. constant intervention variety of dishes enable
multi-tasking

19
WHAT PROPORTION OF A TYPICAL INDIAN MENU
COULD BE COOKED WITH AN EPC?

In an average week, a typical vegetarian household in North India might cook:

Porridges Indian Steamed/boiled

1x per week breads dishes
10x per 10x per
week week
fried snacks
5x per week Rice
9x per week
Hot drinks
7x per week
khichiri
Dals & soups 2x per week
vegetables
(boiled/fried) 11x per week
12x per week

= EPC is best choice for these dishes

= EPC likely to be used sometimes for dishes in these categories

= not possible to cook with an EPC

The
he EPC
EP
PC
C is llikely
ik ly to
t be
r

+ = 85% =
of dishes on this menu
can be cooked
using an EPC
20
KITCHEN LAB
 KITCHEN LAB

A detailed cooking culture study was conducted for India, including the study
of fuel and cooking utensils usage across the country. The study highlighted
that in India, the choice of dishes, ingredients, seasoning, and flavors
changes from one region to another and at times within the region too.
Broadly, the country has 5 clear regional divides based on climate,
geographic and cultural differences (see Regional Cooking Culture page
above).

For this study, a total of 24 dishes from staple and popular dishes across
regions were selected, reflecting the larger Indian palate. Dishes were
prepared for a family size of 4 people, using 3 liter - 750 watts EPC, and 1300
Watt Induction. Detailed recipes with ingredients and cooking processes
were captured along with energy & time consumed for all the dishes on EPCs.
Additionally, observations for convenience, taste, safety, and feasibility were
captured. Also, a comparison of EPC vs induction and LPG (with a stove-top
pressure cooker) was carried out during the study, and energy, time, and cost
analysis were conducted.

The per-unit (kWh) cost of electricity used to calculate the cost of cooking is
assumed as ~INR 5*. For LPG, per unit (kg) costs of INR 63 (unsubsidised)
and INR 32 (subsidised) were used.

http://www.derc.gov.in/sites/default/files/Press%20Release%202022%20Eng%2030.09.2021.pdf 22
 Opportunities for Efficiency Gains

Conventional cooking techniques waste energy through a

variety of mechanisms, creating opportunities for modern
appliances to reduce energy consumption.

Lower energy consumption = cheaper cooking.

Heat loss by evaporation if

lid not used
Slow cooking times
with unpressurised
pot
Heat loss via
radiation out the
sides of the pan

Heat loss via

convection up the
sides of the pan

Heat levels manually

controlled by user

24
 Opportunities for Efficiency Gains

Induction stoves and pressure cookers can substantially

reduce energy losses during the cooking process.

Induction + Pressure Cooker

Electro-magnetic
heat transfer
Pressurised lid
reduces heat lost by
convection up the sides
reduces cooking
of the pan, but does not
mitigate heat lost by
radiation from the sides
of the pan
+ time & reduces
evaporation

Electric Pressure Cooker

Pressurised lid
Insulation reduces cooking time &
reduces evaporation
reduces heat lost by
convection up the sides of
the pan & reduces Automation
radiation from the sides of
the pan turns off heating element
as soon as operating
pressure reached

Electric Pressure Cookers combine insulation, pressurisation

and automation to deliver an extremely energy-efficient
cooking service. 25
 Electric Pressure Cooker

Performance
Selected
Can deep fry?
models only

Selected
Adjustable temperature
models only

Easy to clean? Yes

Typical capacity 3-8L

Typical upfront cost 5000 INR

Additional utensil cost N/a

Versatility
Excels at boiling & steaming, but
can also sauté. Some models can
also deep fry and bake. Capable of
cooking up to 85% of a typical
Indian household's weekly menu.
Pressurisation process can be
efficiently carried out.

Cost-effective

Big energy savings on boiling. No

extra utensils are needed.
26
 Induction Stove

Performance
Can deep fry? Yes

Adjustable temperature Yes

Easy to clean? Yes

Capacity N/A

Typical upfront cost 1600 INR

Typical additional utensil cost 3000 INR

Versatile
Able to cook all dishes on a
typical Indian household's
weekly menu, but requires steel
utensils. Capable of boiling,
sautéing, deep-frying, roasting,
chapati making and puffing.

Compatible
utensils
Cooking with induction requires flat-
bottomed steel utensils like tawa, wok,
pan and pressure cooker.
27
recipes
 KITCHEN LAB MENU
These dishes were slected for testing in the Kitchen Lab as they all require boiling/steaming,
which is what the EPC does best.

Dal dishes Steamed/Boiled Dishes Vegetables

Masoor Dal Boiled Aloo Aloo Beans (dry)

Tuar Dal Boiled White Aloo Gobi Matar

Peas
Yellow Moong Dal Aloo Gobi Sabji (dry)
Rava Idli
Chana Dal Aloo Soya Matar
Boiled Rajma
Dal Makhni Palak Paneer
Boiled Chole
Rajma Masala Pao Bhaji
Momos
Vegetable Jalfrezi
Boiled
Vegetables

pressure

saute

Khichri Rice

Mixed Dal Khichri Steamed Rice

Vegetable Dalia Khichri Jeera Rice

Vegetable Briyani

Peas Pulav

29
DAL DISHES

Indians enjoy their favorite dals every day with, either Rice
or Chapati/other bread-like Naan, Missi Roti, Bati, etc.

A typical Indian household might consume dals for lunch

and/or dinner most days of the week. In urban households,
they are usually prepared in a pressure cooker and in rural
households using either metal pots cum handi or thick
bottom metal topes.

Choice, preparation and flavour of dals change from one

region to another.

Dal is the largest source of protein, especially for the

vegetarian population.

30
 EPC Efficiency with Dals

Time Findings
Commonly consumed dals like tuar dal, masoor dal, yellow moong dal, and chana dal can be
easily prepared between 20-25 minutes in an EPC. Other slow-cooked and occasional dal
dishes like rajma, chole, and dal makhani can also be efficiently cooked within 60-75 minutes.

75
OCCASIONAL
50
Time (Mins)

DISHES
25

REGULAR 0
DISHES
al
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Energy & Cost Findings

Dals are consumed on a daily basis and can be cooked efficiently using an EPC. Regular dals
can be cooked at a cost of INR 0.80 per serving for 4 members as it consumes 0.16kWh energy
on an average. Heavy dals require the most energy (0.41kWh). The maximum cost of preparing
heavy pulse is INR 2.05.
2.5 0.5
2.05
2 0.4
1.4
Energy (kWh)
Cost (INR)

1.4
1.5 0.3
0.95 0.9 0.9
1 0.2 0.8

0.5 0.1

0 0
al

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31
 Rajma Masala
ingredients
200 Grams Rajma, ½ tsp turmeric
4 cups water 1 tsp chili powder
½ Cup tomatoes chopped, 1 tsp coriander powder
½ cup onions chopped, 1 tsp cumin powder
1 tablespoon ginger garlic ½ tsp garam masala
paste Salt to taste

process procedure

Soak Rajma Beans overnight and pressure cooked for

01 PRESSURE
30 Minutes in an EPC (14 mins pre-heating and 30
mins pressure cook) and 30 mins on Induction cooktop.

Pre-heat (3 mins), add 1tbsp oil, fry spices (1 min), and

02 SAUTE saute onion, tomatoes with powder spices (up to 5
mins) using "saute" mode on an EPC and manually set
the wattage between 500-800 and saute for 15 mins on
Induction cooktop.

Add steamed Rajma and water and salt to taste. Close

03 PRESSURE
the lid & set to pressure cook for 12 mins in an EPC (7
mins pre-heating & 5 mins pressure cook) and 5 mins
on Induction cooktop.

32
 Rajma Masala
energy comparison
We tested cooking a Rajma Masala on an electric pressure cooker (EPC) and on
an induction stove with a pressure cooker. The results showed the EPC was
more energy-efficient and 60% cheaper than the induction stove and pressure
cooker. The induction stove, however, cooked the meal in less time than the EPC.

Device/Appliance Time Energy Cost

EPC 64mins 0.29kwh INR 1.45

Induction Stove
55mins 0.72kwh INR 3.60
pressure cooker

0.75

60%
cheaper using an EPC
0.5
Energy (kWh)

0.25

PRESSURE

Saute 0
EPC Induction+Pressure Cooker

appliance
Rajma grains - Soft and cooked well
NOTES
Gravy - Thick consistent texture
Flavors - Blended well 33
Rice DISHES

Rice is a staple food of India and is cooked daily in most

households. It plays a crucial role in Indian cuisine and certain
states in India like West Bengal, Tamil Nadu, Assam, Kerala,
Bihar have a very high consumption of Rice.

Choice of cooking vessel also changes with the type of recipe

being prepared and ranges from Pressure Cooker, Topes,
Handis to Wok.

Rice in India comes in multiple varieties and differs from one

region to another and so does its uses and recipes. Thus
Retailers and wholesalers in India stock multiple varieties.

Choice of rice also depends on the dish that is being prepared

with long grain rice also known as basmati rice is preferred when
preparing delicacies like Biryani or Pulav and regular variety
when being used for boiled or steamed rice dishes.
34
 Efficiency of EPC with Rice

Time Findings
A variety of rice dishes such as steamed rice, jeera rice, Pulav and Biryani can be
cooked between 10-35 minutes. Rice cooked using an EPC was fluffy and non-sticky.
Even un-soaked rice can be efficiently cooked in a shorter time span.

OCCASIONAL 40
DISHES
30
Time (Mins)

REGULAR 20
DISHES
10

0
i

v
ce

ce

an

la
Ri

Ri

Pu
ry
Bi
ed

as
er

e
m

Je

Pe
bl
ea

ta
St

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Ve

Energy & Cost Findings

The cost of preparing rice ranged between INR 0.5- 1.1. The energy required for
preparing the rice ranged between 0.10-0.22 kWh.

0.25 1.1
1 0.9
0.2

0.15 0.65
Cost (INR)

Energy (kWh)

0.5
0.5 0.1

0.05

0 0
ce

ce

av
an

l
Ri

Ri

Pu
ry
Bi
ed

as
er

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am

Je

Pe
bl
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35
Ve
 steamed rice
ingredients
100 Grams Rice, soaked for 15 mins
300ml water
Salt to taste

process procedure
Add rice to the cooker, add water (300ml). Close the lid &
01 PRESSURE
set to pressure cook for 20 mins in an EPC (13 mins
preheating and 7 minutes pressure cook) and 12 minutes
on Induction Cooktop

EPC takes more overall time than the Induction cooktop, but the actual
OBSERVATION pressure cook time is less. More time and energy consumption is required
for pre-heating the device.

36
 steamed rice
energy comparison
We tested cooking steamed rice on an electric pressure cooker (EPC) and on an
induction stove with a pressure cooker. The results showed the EPC was more
energy-efficient and 30% cheaper than the induction stove and pressure
cooker. The induction stove, however, cooked the meal in less time than the EPC.

Device/Appliance Time Energy Cost

EPC 20 mins 0.13 kwh INR 0.65

Induction Stove +
12 mins 0.18 kwh INR 0.90
Pressure cooker

0.2

30%
cheaper using an EPC
0.15
Energy (kWh)

0.1

0.05

PRESSURE 0
EPC Induction + PC

appliance

37
steamed/boiled DISHES

Steaming or boiling of foods is very common in an Indian

Kitchen.

Pressure Cookers, Pots, Pans with Lids, Steamers and topes

are being used traditionally for steaming of food.

Steaming or boiling process may be either used to prepare the

final recipe eg Idli, Dhokla, Momos, Peetha, boiled corn, eggs,
etc. or for preparing ingredients for a dishes eg Boiled
vegetables, potatoes, Rajma, Chola etc

38
 Efficiency of EPC on
Steamed/Boiled Dishes
Time Findings
Fast cook dishes and vegetables can be cooked as fast as 8 to 15 minutes while boiling of raw
pulses takes a bit longer i.e., 20 to 40 minutes. The actual time taken for steaming or boiling is
less but pre-heating takes more time.

50

40

30
Time (Mins)

20

10

es
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Bo

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ea
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Energy & Cost Findings

Food can be very efficiently boiled and steamed in an EPC device. Steaming a batch of Idlis or
momos can happen very efficiently at a lost cost, while the cost for boiling pulses or large
quantities of vegetables can be slightly higher.

1 1
1 0.2 0.9

0.15 0.6 0.5 0.6

Energy (kWh)
Cost (INR)

0.5 0.4
0.1

0.05

0 0
os

es
to

li

le

a
Id

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39
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St
 boiled white peas
ingredients
300 Grams White Peas, pre-soaked for 5
hours
600ml water

process procedure

Add 300 grams of white peas to EPC with 600 ml of

01 PRESSURE
water and pressure cook for 25 minutes in an EPC (7
mins preheating and 25 minutes pressure cook) and 30
minutes on Induction Cooktop

White peas cooked on EPC cooked well and the grain was soft, however,
OBSERVATION
it was slightly par-cooked.

40
 Boiled White
energy comparison
Peas
We tested cooking boiled white peas on an electric pressure cooker (EPC) and
on an induction stove with a pressure cooker. The results showed the dish
took the same amount of time to cook in the two devices yet the EPC was more
efficient and over 60% cheaper than the induction stove and pressure cooker.

Device/Appliance Time Energy Cost

EPC 32 mins 0.20kwh INR 1.0

Induction + 30 mins 0.48kwh INR 2.4

pressure cooker

0.5

60% 0.4
cheaper using an EPC

0.3
Energy (kWh)

0.2

0.1

PRESSURE

0
EPC Induction + PC

appliance
41
vegetable DISHES

Vegetable dishes are typically prepared once or twice a day

and served with either Indian bread, dal, rice, or khichdi.

The preparation can be dry or in gravy, the spices and,

ingredients of which vary from one region to another.
Choice of vegetables also differs basis regions and seasons

Preparation involves mostly sautéing, followed by steaming

or boiling the vegetables with whole and powdered spices.
The gravy vegetables require the preparation of gravy and
then sauteing or boiling the vegetables in that gravy.
Typically cooked in Kadhai, thick bottom pans, tawas and in
pressure cookers.

42
 Efficiency of EPC on
Vegetable Dishes
Time Findings
Regular vegetable dishes have a simple preparation process and can be cooked in a short
time of 15 to 25 minutes using EPC. Occasional vegetables have a complex and time-
consuming gravy preparation method and preparation time can go up to 40 to 50 minutes.

40

REGULAR
DISHES
30
Time (Mins)

OCCASIONAL
DISHES 20

10

i
ar

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ry

ji
ry

ya

ez
a
D
D

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ne
So

Bh

lfr
iM

ji
ns

Pa

Ja
ab

oo

o
a

Pa
ob
Be

e
iS

Al

la

bl
G

ob

Pa
oo

ta
oo

ge
G
Al

Al

oo

Ve
Al

Energy & Cost Findings

Regular vegetable dishes with simple sauté and pressure cook process can be cost-effectively
cooked with an EPC device at cost as low as INR 0.65, however complex vegetables require,
multiple processes and more time for sauteing leading to higher costs.

2 0.4 1.9

1.6
1.5
Energy(kWh)

1.5 0.3
Cost (INR)

1 0.2 0.9
0.8
0.75
0.65

0.5 0.1

0 0
i
ar

er
ry

i
ry

ez
aj
y
D
D

at

ne
So

Bh

lfr
iM

ji
ns

Pa

Ja
ab

oo

o
a

Pa
ob
Be

e
iS

Al

la

bl
G

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Pa
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ta
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43
G
Al

Al

oo

Ve
Al
 aloo beans dry
ingredients
500 grams Aloo and Beans 1tsp ginger and garlic paste
1tsp Red Chilli Powder ½ tsp coriander powder
1tsp Cumin 1tsp finely chopped green chili
1 Onion Salt to taste
1 Tomato

process procedure

Heat oil for 2 minutes, then add spices, onions, ginger

01 SAUTE
and garlic and fry for a further 5 mins on and EPC. For
Induction cooktop heat oil for 30 secs at 1300W and
saute spices for 2 mins at 500W

02 SAUTE Add beans and potatoes and saute for a further 2

minutes on an EPC. On Induction cooktop saute for 1
min at 500W

Close lid and set pressure cooker to cook for 5 minutes

03 PRESSURE
in an EPC (3 mins preheating and 5 minutes pressure
cook) and 5 minutes on Induction Cooktop

NOTES

Indians mostly use a thick bottom wok for preparing vegetable dishes. We observed that
vegetables can be cooked equally well with an EPC. In fact, the flavours blended better
in an EPC.

44
 Aloo Beans
energy comparison
Dry
Despite taking 3 minutes longer using an EPC, the device was more energy-
efficient and 50% cheaper on our tests comparing cooking Aloo Beans on an
electric pressure cooker (EPC) and on an induction stove with a pressure
cooker. The EPC consumed significantly more energy during the sautéing process.

Device/Appliance Time Energy Cost

EPC 17 mins 0.15 kwh INR 0.75

Induction Stove +
14 mins 0.30 kwh INR 1.50
Pressure cooker

0.3

50%
cheaper using an EPC 0.2
Energy (kWh)

0.1

PRESSURE

Saute 0
EPC Induction+PC

appliance

45
khichri DISHES

Khichri is a popular staple dish in Indian cuisine made of

rice and lentils (dal). It is often prepared once or twice a
week on an average.

The choice of Dal and the seasoning changes

significantly from one region to another. In some cases
the rice is also replaced with other grains like daliya,
bajra

It is a meal in a whole and often consumed with either

curd, pickles, chutneys or some vegetables

46
 Efficiency of EPC on
Khichri Dishes

Time Findings
The perfect consistency of this wholesome meal can be achieved in a short span of 20 to 30
minutes when this meal is cooked in an EPC device.

40

30
Time (Mins)

20

10

0
Mixed Dal Khichri Vegetable Dalia Khichri

Energy & Cost Findings

Khichri has been traditionally a slow-cooked recipe, with EPC the dish can be prepared cost-
effectively in less than a rupee.

1.4
2 0.3

0.95
Energy (kWh)

1 0.2
Cost (INR)

0.1

0 0
Mixed Dal Khichri Vegetable Dalia Khichri

47
 yellow moong, split
masoor dal & rice khichri
ingredients
½ bowl mixed dal 5 cloves garlic
½ bowl rice 1tsp cumin
1 onion 3 chilies
1 tomato Water
1inch ginger Salt to taste

process procedure

Heat oil and fry dried spices for 3 mins, then add onions
01 SAUTE
and tomatoes and fry for a further 3 mins in an EPC. For
Induction cooktop heat oil for 30 sec and saute
tomatoes and onions with dry spices for 2 min at 1300W.

02 SAUTE Add dal, chawal and add water and sauté for 1 minute
in an EPC. On the Induction cooktop add dal, chawal
and water and sauté for 1.5 mins.

Close lid and set pressure cooker to cook for 18

03 PRESSURE
minutes in an EPC (4 mins preheating and 18 minutes
pressure cook) and 8 minutes on Induction Cooktop

A thick even consistency can be achieved when cooked on EPC.

OBSERVATION
Flavors get blended well.

48
yellow moong, split masoor
dal & rice khichri
energy comparison

The EPC took significantly longer to cook this dish, however, it works out far
cheaper to prepare. A regular pressure cooker on the induction stove is
able to achieve higher pressure, therefore, can cook dishes faster, although it
consumes far more energy.

Device/Appliance Time Energy Cost

EPC 29 mins 0.19 kwh INR 0.95

Induction Stove + 17 mins 0.43 kwh INR 2.15

Pressure Cooker

0.5

55%
cheaper using an EPC
0.4

0.3
Energy (kWh)

0.2

0.1

PRESSURE

Saute 0
EPC Induction+PC

appliance
49
conclusion
 Induction vs EPC
Time
The induction stove and pressure cooker combination is quicker
than the EPC because:

the induction stove has a higher power rating than the EPC, so it's
able to bring the contents of the pot above boiling point more
quickly

a stove-top pressure cooker has a higher operating pressure than

an EPC, so it cooks faster.

75
Time (mins)

50

25

0
dal Rice steamed dishes vegetables khichri
rajma masala steamed rice boiled white aloo beans dry yellow
peas moong,split
masoor & rice
khichri
INDUCTION +
PRESSURE COOKER

EPC
Best performer

25%
induction + presure cooker

+ Average time saving

with induction + PC

51
 Induction vs EPC

Energy & Cost

The EPC is more energy-efficient and therefore more cost-effective

than the induction stove and pressure cooker combination for the
dish types we tested because:

the EPC is insulated, so less heat escapes

the EPC is fully automated, so it turns the heating element off as

soon as it reaches pressure

3.75 0.75
Energy (kWh)
Cost (INR)

2.5 0.5

1.25 0.25

0 0
dal Rice steamed dishes vegetables khichri
rajma masala steamed rice boiled white aloo beans dry yellow moong,
peas split masoor &
INDUCTION + rice khichri
PRESSURE COOKER

EPC

Best performer
EPC

50%
Average cost saving
with EPC

52
 eCooking vs LPG

Time - Rajma Masala

We compared the cooking time and cost for LPG, induction, and the EPC. The
specific results for Rajma Masala are presented below, however, the other dish
types are shown previously follow similar trends.

The results show that LPG is the fastest way to cook. Using a pressure cooker can
further reduce cooking times, but only by a small amount. The induction stove with
an unpressurised pot is the slowest way to cook, however, using a pressure
cooker makes induction faster than the EPC. The LPG and pressure cooker
combination is quickest because:

it has higher firepower than a stove-top pressure cooker has

either induction or the EPC, so a higher operating pressure
it is able to bring the contents than an EPC, so it cooks faster.
of the pot above boiling point
more quickly

75

50
Time (mins)

25

0
LPG LPG+PC INDUCTION INDUCTION+ EPC
PC

Best performer
LPG +pressure cooker
14%
+ Average time saving with
presure cooker for either
induction or LPG
53
 eCooking vs LPG

Cost & Energy - Rajma Masala

The EPC is the cheapest way to cook Rajma Masala. Unsubsidised LPG is
the most expensive, however, using a pressure cooker can reduce the
cost by around 25%. Induction is approximately 25% cheaper than LPG
and similar savings are possible with the pressure cooker. Subsidised
LPG is cheaper than induction, however, the EPC is the most energy-
efficient and therefore more cost-effective because:

the EPC is insulated so less heat escapes

the EPC is fully automated, so it turns the heating element off as soon
as it reaches pressure

40%
Cost saving with EPC vs LPG with pressure cooker
8
7
6 unsubsidised
5
COST (INR)

4 unsubsidised
3 subsidised
2 subsidised
1
0

LPG LPG+PC* INDUCTION INDUCTION+PC* EPC

Best performer
EPC
60%
Cost saving with EPC vs induction with
pressure cooker

*PC = Pressure Cooker

54
 Conclusion
The Kitchen Laboratory experiments in this eCookBook have shown that:

COST-SAVINGS

Indian households could make substantial cost savings on dishes

that require pressure cooking, steaming, or boiling (~50%) by
complementing their induction stoves or LPG with an EPC

MODERN ALTERNATIVE CONVENIENCE

An EPC offers a modern alternative to Using a conventional pressure cooker
the pressure cooker, saucepan, with an induction stove or LPG is slightly
kadhai, idli maker, rice cooker, wok, faster (~30%), however, the EPC is more
etc. It is capable of cooking most convenient as it has multiple preset
(~85%) of a typical Indian weekly menus & is fully automated so can be left
menu and is likely to be the first unattended, allowing the cook to multi-
choice for almost half (~48%) of the task
menu

The texture of cooked dal was better in an EPC than induction + conventional
pressure cooker.

The flavors blended better in an EPC versus induction + conventional pressure

cooker.

The evidence in this eCookBook shows that an EPC can be a valuable complement to
an induction stove, as each has its own strengths and weaknesses. An EPC can very
efficiently replace the conventional pressure cookers, Idli makers, steamers, and rice
cookers 100% and other utensils partially, and thus, it is likely to be a valuable tool for
the electrification of Indian kitchens.