For mother of two Mary Kavutha, cooking inside her own kitchen was a luxury she didn’t have until recently.
Two years ago, the Nairobi businesswoman still relied on charcoal, taking the stove outside because the smoke made indoor cooking difficult.
Now breakfast starts with an induction cooker, switched on at the wall and controlled with the turn of a dial.
The change wasn’t driven by climate policy, but by the daily calculations that shape household life here. Things like cost, speed, safety and whether she can cook near her children without filling the home with smoke.
She says: "When I compare it with the charcoal (stove) it is the best. For one, induction (stove) is very fast, it is very safe while using it. For me now, I have babies, it is very safe with the children."
