Worldwide, about 3 billion people, mainly located in rural areas, do not have access to clean cooking, due to lack of electricity access, low availability and affordability of clean cooking technologies. Most clean cookstoves are claimed to be energy-efficient and cost-effective, but there is a lack of independent comparative analysis with different food types and different cookstoves. This paper assesses the energy consumption, energy costs, efficiency, energy outputs/inputs, Net Present Values (NPV), and heat transfer behaviors of two electric resistance cookstoves (one locally manufactured in Ethiopia and a single hot plate), induction stoves and pressure cookers. Additionally, the temperature and energy consumption were monitored throughout the cooking process for each of the technologies and foods considered. The investigation assessed Ethiopian traditional foods, such as shiro, rice cooking and water boiling. The results indicate that pressure cookers provide a lower energy difference between the output and input, higher water boiling efficiency and lower energy costs, whereas locally manufactured products resulted in higher energy difference, lower water boiling efficiency, and higher energy costs. Concerning NPVs, the Single Hot Plate presents a better cost-benefit ratio compared with the other cookstoves options. Additionally, this paper highlights the policy and strategies that should be followed for the promotion of electric clean cooking technologies.