Every morning and evening, millions of women in India spend an hour or two cooking their rice, dal, curry, and roti or other flat bread. Most will prepare their meals over a smoky, 3-stone open fire or a traditional clay or brick cook stove called a chulha. The stoves burn a mix of wood, hay, or cow dung that the women collect from around their homes or, at times, far from the safety of their villages. The old-fashioned chulhas cook slowly. But everyone