Kerosene stoves are quietly resurrecting from their graves amid LPG Crisis; How to safely use the old ones at home

The Union government on Thursday authorized the emergency reintroduction of kerosene, coal, and biomass for commercial cooking, marking a dramatic shift in energy policy as the closure of the Strait of Hormuz enters its second week. In a bid to "calm frayed nerves" and protect the domestic household supply of 50 lakh cylinders distributed daily, the Ministry of Petroleum and Natural Gas has restricted hotels to just a fraction of their usual gas consumption.

While Petroleum Minister Hardeep Singh Puri maintained in Parliament that India’s crude position is secure through diversified imports from North America and Europe, the move to re-legalize coal and kerosene for the hospitality sector underscores the severity of the logistics bottleneck in West Asia.

Also Read: LPG shortage fears grow: Why kerosene, once pushed out, may return to Indian kitchens

Government Allocates Extra Kerosene and Alternate Fuels

Petroleum ministry officials confirmed that the government has allocated 48,000 kilolitres of additional kerosene to states, supplementing the regular monthly quota of one lakh kilolitres to serve as an emergency cooking fuel. To further alleviate the demand for gas, state pollution control boards have been directed to temporarily permit the use of biomass, RDF pellets, and coal within the restaurant and hospitality segments for a period of one month. "It's a difficult situation, but the government is making all efforts to ensure that the supply to domestic consumers is maintained," Sujata Sharma, joint secretary at the ministry, told TOI, noting that states will now be responsible for identifying beneficiaries for the kerosene distribution.

Kerosene Pressure Stoves for Commercial Cooking

Kerosene stoves, once a staple of Indian kitchens, operate on a principle of pressurized vaporization. The process begins with a manual pump that increases air pressure inside a fuel tank, forcing liquid kerosene up through a pre-heated burner tube. As the liquid passes through these hot tubes, it converts into a pressurized gas before escaping through a tiny nozzle. This gas then mixes with air and ignites, producing a high-intensity blue flame that is significantly more powerful than a traditional wick lamp, making it suitable for the large-scale cooking requirements of the restaurant industry during the current LPG shortage.

Also Read: Indane Gas booking not working? Why LPG booking apps, IVRS missed call numbers, are failing across India

How to use a Kerosene Pressure Stove: Step-by-step guide

To make a pressure stove work effectively, the user must first ensure the "spirit cup" below the burner is filled with a small amount of methylated spirit or kerosene and ignited to pre-heat the burner assembly. Once the burner is sufficiently hot, the air vent on the fuel tank is closed, and the pump is used to build pressure. As the fuel begins to hiss and vaporize, a match is held to the burner to start the flame. For optimal performance, the burner holes must be kept clean using a thin wire "pin" to prevent soot buildup, which can cause an inefficient yellow flame or dangerous flare-ups.