Women in Nepal who cook with wood and other solid fuels spend hours in kitchens that get dangerously hot—hotter than what’s considered safe for workers in other jobs. Researchers call this “thermal labor” and say it’s a hidden health problem that mostly affects poor women. The extreme heat can make women lose their appetite, eat less healthy food, and work longer hours. This study suggests that switching to electric cooking could help protect women’s health while also fighting climate change and reducing inequality.

The Quick Take

  • What they studied: How the extreme heat in kitchens where women cook with wood and biomass fuels affects their health, especially in Nepal’s Madhesh Province
  • Who participated: This wasn’t a traditional study with participants. Instead, researchers reviewed existing data about temperature records, census information, kitchen measurements, and previous studies from Nepal and other South Asian countries
  • Key finding: Women cooking with solid fuels are exposed to indoor temperatures that regularly exceed safe workplace heat limits, and this exposure appears to reduce their appetite, decrease diet quality, and increase their workload—with the poorest women facing the greatest risk
  • What it means for you: If you or someone you know cooks with wood or biomass fuels in a hot climate, switching to electric cooking could improve health and reduce time spent in dangerous heat. However, this requires access to electricity and affordable stoves, which isn’t available everywhere

The Research Details

This was a perspective article and evidence synthesis, not a traditional experiment. Researchers gathered information from multiple sources: official temperature records from Nepal, census data broken down by caste (social group), actual kitchen temperature measurements taken by health researchers, and studies about cooking interventions from South Asia and Africa. They also reviewed Nepal’s climate and energy policies to understand the bigger picture.

The researchers looked at how these pieces of information fit together to tell a story about women’s health. They examined why some groups of women—particularly those from lower castes and poorer communities—are more affected by kitchen heat. They also reviewed what policies and programs already exist in Nepal that could help solve this problem.

This approach is important because it connects several different pieces of evidence that usually aren’t studied together. Most research focuses on smoke from cooking fires, but this study highlights that the heat itself is a serious health problem. By bringing together temperature data, health information, and policy documents, the researchers show that this is not just a health issue—it’s also a problem of fairness and inequality

This is a perspective article that synthesizes existing evidence rather than conducting new experiments. The strength comes from combining multiple reliable sources (government records, health council measurements, published studies). However, because it’s not a new study with direct measurements of all women affected, the findings are suggestive rather than definitive. The research identifies an important problem and proposes solutions, but more direct studies would be needed to confirm all the health effects described

What the Results Show

The research shows that women cooking with solid fuels in Nepal’s lowlands experience kitchen temperatures that regularly exceed international safety standards for workers. These temperatures are similar to what would be considered dangerous in factories or other workplaces, yet women endure them daily while preparing meals.

The extreme heat appears to affect women’s health in several ways. Studies suggest that prolonged heat exposure reduces appetite, making women eat less food overall. When women eat less, they tend to eat less variety of healthy foods like fruits and vegetables. Additionally, the heat forces women to spend more time on cooking tasks, reducing time available for other activities like rest, education, or income-earning work.

The research indicates that these problems are worst for women in the poorest households and those from lower castes, who are most likely to rely on biomass fuels and least likely to have access to electric cooking. This creates a cycle where the most vulnerable women face the greatest health risks from kitchen heat.

The research also found that Nepal’s climate is getting warmer, which makes the kitchen heat problem worse over time. The study notes that existing policies in Nepal aim to increase electric cooking adoption, which could address multiple problems at once: reducing heat exposure, improving air quality, and supporting climate goals. The research suggests that if Nepal achieves its goal of getting 31.5% of households using electric cooking by 2035, it could significantly reduce thermal labor and its health effects

Most previous research on cooking and health has focused on smoke and air pollution from solid fuel burning. This study adds an important new perspective by highlighting that the heat itself—separate from smoke—is a major health problem that has been largely overlooked. The findings build on existing knowledge about how heat affects appetite and nutrition, but apply this knowledge specifically to the context of household cooking in developing countries. The study suggests that clean cooking programs should address both smoke reduction and heat mitigation, not just one or the other

This research synthesizes existing data rather than conducting new measurements of all affected women, so some findings are based on smaller or older studies. The research focuses specifically on Nepal’s Madhesh Province, so results may not apply equally to other regions with different climates or cooking practices. The study doesn’t include direct measurement of health outcomes in a large group of women, so while the proposed health effects are plausible based on existing evidence, they haven’t all been directly proven in this population. Additionally, the research doesn’t address all possible solutions or barriers to switching to electric cooking, such as cost, reliability of electricity supply, or cultural preferences

The Bottom Line

Strong recommendation: Policymakers should prioritize electric cooking adoption as part of climate and health strategies, with special attention to reaching the poorest households. Moderate recommendation: Households with access and means should consider switching to electric cooking to reduce heat exposure. Moderate recommendation: Health programs should begin tracking kitchen temperatures and heat-related health effects as part of routine health monitoring. The evidence suggests these changes could improve health, but implementation depends on factors like electricity availability and affordability

This research is most relevant to women in South Asia and other developing regions who cook with solid fuels. It should matter to policymakers working on climate change, energy access, and women’s health. Health workers and public health programs should care about this because it identifies a hidden health risk. Women’s rights organizations should care because it highlights how gender inequality intersects with health risks. People in developed countries should care because it shows how climate change and energy poverty create health inequities globally. This research is less immediately relevant to people with access to modern cooking appliances, though it provides important context for understanding global health disparities

If women switch to electric cooking, some benefits like reduced heat exposure and improved appetite could happen relatively quickly—within weeks to months. Other benefits like improved nutrition and reduced workload would likely develop over several months to a year as eating patterns and daily routines adjust. The broader health improvements and reduced inequality would take years to become fully visible in population health data. However, the timeline depends heavily on how quickly electric cooking adoption actually happens, which requires policy support, infrastructure investment, and affordability

Want to Apply This Research?

  • If you cook with solid fuels, track daily kitchen temperature using a simple thermometer (if available) and note how it affects your appetite and energy levels. Record: (1) approximate kitchen temperature during cooking, (2) meals eaten that day and portion sizes, (3) hours spent on cooking tasks. This creates a personal record of how heat affects your health
  • If you have access to electric cooking options, use the app to set a goal to transition to electric cooking over a specific timeframe. Break this into steps: research local options, compare costs, identify financing options, and set a target switch date. Track progress toward this goal. If electric cooking isn’t available, use the app to document current cooking conditions and share this information with local health or energy programs
  • Long-term, track seasonal changes in appetite, energy levels, and time spent cooking to see if patterns emerge. If you switch to electric cooking, use the app to monitor changes in these same measures over 3-6 months to document personal health improvements. Share aggregated data with community health workers to help identify whether kitchen heat is affecting others in your community

This research is a perspective article and evidence synthesis, not a clinical study. It identifies thermal labor as a health concern based on existing evidence, but individual health effects may vary. If you experience heat-related symptoms like persistent appetite loss, fatigue, or nutritional deficiencies, consult a healthcare provider. This article should not replace professional medical advice. The recommendations about switching to electric cooking are based on potential health benefits, but the feasibility and appropriateness depend on your individual circumstances, local electricity availability, and financial situation. Always consult with local health authorities and energy experts about cooking options suitable for your region