eCooking Training and Demonstration – Khalsa College, Patiala
On February 25, 2025, a hands-on training and demonstration session on electric cooking (eCooking) was conducted at Khalsa College, Patiala, under the Modern Energy Cooking Services (MECS) programme. This initiative was organized in collaboration with Finovista, MECS’ in-country partner, and the Punjab Energy Development Agency (PEDA), the State Designated Agency (SDA) of the Bureau of Energy Efficiency (BEE) in Punjab. The training session was attended by 40 first-year undergraduate students from various disciplines, including Fashion Designing, Home Science, and Bachelor of Arts (BA).
Training Overview
The session commenced with an informative presentation highlighting the benefits of eCooking and the necessity of transitioning from traditional to modern energy-based cooking solutions. To assess the students’ pre-existing knowledge, a baseline survey was conducted before the training. The presentation elaborated on key policy frameworks, government schemes, and interventions designed to promote the adoption of eCooking technologies across India. An interactive approach was adopted, integrating quizzes and Q&A sessions to actively engage the participants.
Following the presentation, the Finovista team introduced students to various eCooking technologies, including Electric Pressure Cookers (EPCs), Induction Cooktops, and Infrared Cookstoves. The session covered essential aspects such as operational guidance, safety measures, maintenance protocols, and overall benefits of these technologies. Students were encouraged to explore the appliances firsthand, allowing them to understand their functionality and efficiency through practical experience.
Hands-On Cooking Demonstration
The training was divided into two key segments. The first segment involved familiarizing students with the appliances, while the second focused on practical application. Participants were grouped and assigned different cooking tasks using modern eCooking devices. The menu for the session included Rice, Dal, Matar Paneer, and Potato Shots, prepared using various technologies:
1.) Electric Pressure Cookers (EPCs): Used to prepare rice.
2.) Infrared Cookstoves: Utilized for deep-frying potato shots.
3.) Induction Cooktops: Used for cooking Matar Paneer.
Students rotated between different cooking stations to gain experience with multiple technologies. Upon completion of the cooking activities, participants tasted the food and compared its texture and flavor with traditional cooking methods. The response was overwhelmingly positive, with students recognizing the efficiency, reliability, and taste retention of modern energy-based cooking solutions.
Feedback and Certification
To evaluate the impact of the training, all participants were required to complete a feedback form assessing their understanding before and after the session. The responses indicated a significant improvement in their awareness of eCooking technologies and their potential benefits. To acknowledge their active participation, each student was awarded a participation certificate from MECS.
The training sessio successfully demonstrated the practicality and advantages of eCooking technologies, fostering greater awareness and interest among students in adopting modern, energy-efficient cooking solutions.