As Uganda’s cities continue to grow, so do the challenges that come with urbanization — among them, heat stress. For many urban households, institutional kitchens, and restaurants that still rely on biomass fuels like charcoal and firewood, cooking is not only about food; it’s also about enduring sweltering, unhealthy indoor environments.

On August 11, 2025, the Centre for Research in Energy and Energy Conservation (CREEC), in partnership with UKAID and Modern Energy Cooking Services (MECS), launched an ambitious pilot study: “Mitigating Heat Stress through E-Cooking in Urban Uganda.”

Running until January 21, 2026, the study explores how transitioning from traditional cooking methods to electric cooking can transform lives — making kitchens cooler, households healthier, and cities more resilient.

“Uganda’s cities are heating up not just outside, but inside our homes, restaurants and institutions. Through this project, we will generate critical insights on how electric cooking can make our cities more livable, resilient, and sustainable,”
— Mr. Charles Kayemba, Project Lead, CREEC

This initiative is more than research. It is a step toward evidence-based urban planning and energy policy, ensuring that Uganda’s clean cooking transition also addresses public health and climate resilience.

By testing real-world solutions and collecting data, CREEC and partners aim to show that electric cooking is not only about cutting emissions — it’s about improving daily life and protecting communities from rising urban heat risks.

CREEC calls on policymakers, institutions, innovators, and communities to join hands in shaping a sustainable, heat-resilient future for Uganda.