The heavy dependence and inefficient utilization of biomass resources have contributed to the depletion offorest resources in Ethiopia, while the use of traditional cooking technology has also been linked to indoorair pollution and poor health. In response, the government and other institutions have pushed for the adoptionof new cooking technologies, with limited success. This research examines the reasons underpinning thelack of widespread adoption, via duration analysis, correlating the speed of adoption of Mirte and Lakechcook stoves – two examples of new cooking technologies – in urban Ethiopia to socioeconomic factors.According to the duration analysis, adoption rates have steadily increased over time, while economic factors,such as product price, household income and household wealth, are, for the most part, important determinantsof adoption behavior. There is also evidence that the availability of substitute technologies tends to hinderadoption, and that there are large regional differences in adoption rates, suggesting the need for a moredetailed regional analysis of adoption decisions.
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