 This study found that traditional cooking methods in Powal district, Haryana, India produce high levels of particulate matter, PM, and carbon monoxide, CO. Additionally, the study showed that the philip stove was used more often and for longer periods of time than the aurya stove. The study also revealed that the philip stove was preferred over the aurya due to its ease of use and ability to meet local criteria for usability. This article was authored by Rupak Sankar Sambandham, Ajay Pillarizeti, and others.