What constitutes a clean cookstove? What about a safe cookstove? And what about efficiency?
Unless you can improve on the 3-stone fire, you may as well not get started. Your stove needs to be more efficient than an open fire, for a host of reasons. Ideally, it'll be as efficient as is humanly possible, while preserving adequate simplicity and utility and ease of use.
Clean means; no smoke, and low emissions. Safe means; fire separated from skin, and pots are stable, not prone to tipping
People cook in very different styles, with different staples, throughout the world. They have different traditions, different mythology and different motivations where it comes to cooking and fuel energy.
One size definitely will not fit all. Where one can gain a foothold, regardless of local customs, is in institutional cooking. The requirements associated with institutional cooking are similar the world over.
Efficiency is determine by testing; both lab and field testing. safety hasn't been fully defined, but a simple rule is "can you touch it without being burned'. Tip-ability doesn't have a definition that everyone agrees on yet. Safety is also about emissions. Safety means low exposure to particulate smoke and less non-infectious respiratory disease.
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