Indian company presents a cooking system with PEM electrolysis that generates hydrogen on demand and reduces electricity consumption.

• Cook with water → electrolysis + hydrogen.
• Low apparent power consumption → up to 1 kWh / 6 h.
• Very little water needed → about 100 ml.
• Clean flame → water vapor as residue.
•  Very low power → long cooking times.
• Interesting in specific uses → collective or hybrid kitchens.
•  Compatible with renewables → production in solar hours.

 

Cooking with water: GreenVize's proposal

The idea sounds almost provocative: cooking using water as an energy base. The Indian startup GreenVize proposes a domestic system that converts water into hydrogen to use as fuel in a kitchen. There are no cylinders, there is no fossil gas, there is no conventional combustion. Just electricity, water, and finely tuned chemistry.

 

The approach fits in with a clear trend: electrify everything... even that which has historically depended on gas. And here an interesting twist appears. Instead of directly using electricity for heating (as in induction), it is first converted into hydrogen. Then it burns. It looks like a rodeo. And it is. But it has nuances.

 

How it works: PEM electrolysis applied to cooking

The system is based on proton exchange membrane (PEM) electrolysis, a well-known technology in the field of green hydrogen. Through electricity, water is separated into hydrogen (H₂) and oxygen (O₂).

 

That hydrogen is immediately used as fuel. It burns on the stove itself and generates heat. The only residue is water vapour, with no CO₂ emissions or local pollutants.

 

Here's an important detail: the system can work in real time, without storage. This reduces risks and simplifies installation. However, it also allows hydrogen to be stored if it is to be produced at times of lower energy costs, for example during peak solar generation.

 

Power consumption and real performance

GreenVize claims that its system needs approximately 1 kWh of electricity for 6 hours of cooking. At first glance, it seems revolutionary. But it is worth looking with a magnifying glass.

 

PEM electrolysis has an efficiency of 65-75%. Then there are additional losses in combustion. In practice, around 0.5 to 0.6 kWh useful in the form of heat is obtained from that initial 1 kWh.

 

Translated to power: about 100 W per burner. A far cry from the usual 1,500–2,000 W in an induction cooker.

 

This completely changes the user experience. Boiling water, for example, can take more than an hour. Cooking a simple dish takes longer... a lot. It is not a system designed for speed, but rather for sustained consumption and low energy intensity.

 

Where does this technology make sense?

In a standard European household, accustomed to cooking quickly, this system can be impractical. But in other contexts it begins to make sense.

 

For example, in community kitchens, where food is prepared for many hours at low power. Also in areas with limited access to gas, or in environments where any type of fossil combustion is to be avoided.

 

Another interesting scenario: integration with photovoltaic solar energy. Produce hydrogen during the day and use it for cooking at night. It is not the most efficient option from a pure energy point of view, but it does provide flexibility and decentralized energy storage.

 

In addition, in countries where the cost of gas is high or unstable, this type of solution can offer some domestic energy independence.

 

Cost and Barriers to Adoption

The system is around €1,130 for one burner and around €1,600 for two. It's not cheap. Especially when compared to already established and much more powerful induction cookers.

 

Added to this is a less visible barrier: user perception. Cooking slower doesn't fit well with current habits. And change habits... It is difficult.

 

There are also regulatory issues. In Europe, for example, domestic hydrogen use is still under regulatory development. Security, certification and standardization will play a key role in its deployment.

 

Potential

This technology is not going to replace current kitchens in the short term. But it does open an interesting door.

 

It can become one more piece within distributed energy systems, where energy is produced, transformed and consumed locally. Especially in combination with solar self-consumption.

 

It can also play a role in regions with no gas infrastructure or unstable power grids, offering a cleaner and more adaptable alternative.

 

And there is another key point: experimentation. This type of solution pushes us to rethink how energy is used in the home. Not everything has to be immediate. Sometimes, lowering the power means changing the way you cook, adapting to more efficient, even more conscious rhythms.

 

It's not perfect. It has clear limitations. But like many emerging technologies, its value lies in what it anticipates: an energy system that is more flexible, less dependent on fossil fuels and more integrated with renewables.

 

And that, even if it is little by little, already sets direction.

 

Source:  Fuel Cells Works