▁personal ▁and ▁cultural ▁prefer ences ▁of ▁target ed ▁communities ▁of ▁improvement . ▁Sub st ant ial ▁variations ▁in ▁em issions ▁and ▁fuel ▁consumption ▁have ▁been ▁observed ▁across ▁ranges ▁of ▁cook st ove ▁designs ▁and ▁between ▁labor atory ▁and ▁field ▁test ▁conditions . ▁At ▁present , ▁a ▁standard ▁testing ▁mechanism ▁does ▁not ▁exist ▁to ▁establish ▁the ▁true ▁impact ▁of ▁alternative ▁cook st ove ▁designs ▁as ▁well ▁as ▁descript ive ▁language ▁for ▁expos ure . ▁Sto ve ▁testing ▁studies ▁is ▁not ▁always ▁consistent ▁depending ▁largely ▁on ▁the ▁discipline ▁of ▁investig ators ▁and ▁their ▁scientific ▁special ization . He alth ▁assess ments   ▁while ▁increasing ▁in ▁frequency ▁and ▁focus , ▁remain ▁too ▁limited ▁to ▁draw ▁many ▁connections ▁to ▁cook st ove ▁inter vent ions ▁and ▁significant ▁redu ctions ▁in ▁expos ures ▁to ▁I AP ▁and ▁associated ▁health ▁ris ks . ▁ ▁Be havior al ▁att itudes ▁and ▁prefer ences ▁in ▁cook ing ▁practices ▁ ▁There ▁is ▁not ▁a ▁one ▁size ▁fits ▁all ▁method ▁when ▁it ▁comes ▁to ▁cook st ov es ▁among ▁different ▁cult ures ▁which ▁tradition ally ▁have ▁different ▁methods ▁of ▁construction ▁when ▁it ▁comes ▁to ▁st ov es , ▁depending ▁on ▁what ▁materials ▁naturally ▁exist ▁around ▁them . ▁In ▁Peru , ▁st ov es ▁are ▁constructed ▁from ▁" two ▁or ▁three ▁mud s ▁and ▁cl ay ▁based ▁walls ▁surrounding ▁a ▁fire ▁pit ". ▁Where as ▁in ▁Nep al , ▁st ov es ▁are ▁constructed ▁from ▁" rice ▁hus ks ▁and ▁cl ay ". ▁Even ▁though ▁clean ▁cook st ov es ▁may ▁help ▁decrease ▁ind