Energy for cooking remains a major concern of consumers and policy makers in India. Yet there have been few systematic studies of available options. Given the diversity of diet and cooking practices, a regional approach is necessary. In this paper options in a part of south India are examined. Twelve fuel-device combinations were subjected to thermal efficiency and controlled cooking tests to determine their viability. A correlation of −0.926 was obtained between percentage heat utilization and specific fuel consumption in these experiments. The health, environmental and economic aspects of potential options are discussed. Similar studies in other regions of India are necessary to inform policy decisions.