Availability of cooking energy sources was an important predator of traditional cooking energy utilization.
On the other hand, availability of cooking energy sources showed statistically significant association with traditional cooking energy utilization as it had no significant association in other previous studies [ 12, 16].
The major driving forces for this high utilization were wrong perception about cost of cooking energy sources, insufficient knowledge about the consequences of biomass utilization, limited household income, and wrong perception about the of availability of cooking energy sources.
Multivariable analysis based on backward stepwise logistic regression also showed that knowledge about the effects of firewood smoke on health, knowledge about the effects of firewood smoke on the environment, income, availability of cooking energy sources, and effect of cost on fuel choice (expense perception) had an association with traditional cooking energy utilization.
Moreover, living in a student residence, where the availability of cooking supplies is often limited, can influence meal choices as well: "Not all student residences have a fully equipped kitchen" "Since I don't have a fryer (in the student residence) I can't prepare anything fried, so I mostly eat more healthy foods".
In bivariate analysis, income group, knowledge about effects of firewood smoke on health, knowledge about effects of wood, charcoal, dung, and leaves' smoke on the environment, effect of cost on fuel choice, and availability of cooking energy sources were found to be associated with traditional cooking energy utilization.
Summary of the experts' opinion revealed misinterpretation of the question as 13 experts interpreted availability of constant electricity in relation to supply of cooking fuel for preparing formula feeds and suggested other local means of cooking fuel.
The challenges that they will want eliminated from the conventional cooking systems are ranked from the highest to the lowest as: smoke and heat (35.80%), difficulty in use (21.8%), cost of cooking systems (6.8%), faulty parts (3.1%), and fuel availability (2.90%).
Mageirocophobia- Fear of cooking.
