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Kitchen Appliances Microwave Ovens, Conventional Ovens
from: Maureen & DaveOvens
Conventional ovens or ranges are inherently inefficient, because in order to heat up the food they must first heat up about 35 pounds of steel and a large amount of air: tests indicate that only about 6% of the energy output of a typical oven is actually absorbed by the food. When it comes to the oven, your best bet for saving energy is to use it only when cooking large dishes or batches, and to opt instead for a smaller appliance (such as a toaster oven or microwave) whenever possible.
Of electric ovens, convection ovens are the most efficient. By using a fan to circulate the hot air around the food, convection ovens allow a decrease in temperatures and cooking times. The convection function saves the most energy when the oven is filled with several dishes, which would otherwise hamper heat distribution; savings may be less when the oven is underfilled.
Ovens with a self-cleaning function are up to 20% more energy-efficient because they have more insulation to withstand the higher temperatures sustained during the cleaning cycle. That said, if you use the self-cleaning function more than once a month, you’ll use more energy than the insulation saves.
Ovens and ranges also can contribute to overheating of your home in summer, increasing air-conditioning bills or making the home unpleasantly hot. If you have air-conditioning, remember that the less energy wasted in heating food, the less work your air conditioner will have to do to keep your home cool.
Here are some more tips for making optimum use of your oven:
• Cook several dishes at the same time in the oven, or cook larger portions and reheat for another meal. Reheating takes less energy than cooking, and you’ll have fewer dishes to wash.
• Bake with ceramic or glass pans, which will allow you to lower the oven temperature by about 25°F.
• Use thermometers or timers to avoid overcooking.
• Don’t cover oven racks with foil—this reduces heat flow and increases cooking time.
• Turn the oven off a few minutes before your food is ready; the oven will remain hot enough to finish cooking the food.
• If you have a self-cleaning oven, plan to clean it right after you’ve finished baking something so it doesn’t have to start from cold.
Microwaves
Microwave ovens use up to two-thirds less electricity than conventional electric ovens, and are particularly effective for reheating meals. Microwaves heat food directly by exciting water and fat molecules in the food, which means they don’t waste energy heating air and metal, and they don’t generate surplus heat to task your air-conditioner. In addition, newer models feature “smart” controls that sense when food is done and turn the oven off to avoid overcooking.
Microwaves aren’t suitable for cooking certain types of foods, such as pastry, although more expensive models combine the capabilities of a microwave with the features of a conventional oven (electric elements for browning, fans for convection). Such an all-in-one oven won’t necessarily save energy, but it might eliminate the need for a conventional one.
Tips for efficient microwaving:
• Keep inside surfaces clean so the microwave radiation can reach food effectively.
• Plan ahead—defrosting food in a microwave may be convenient, but defrosting it at room temperature is free.
• Zapping pre-packaged microwavable meals often uses more energy than cooking from scratch, if you count the energy used in processing, precooking, packaging, and transportation.
Other Cooking Appliances
Toaster ovens use a third to a half the power of conventional electric ovens, and crock pots are very efficient for cooking soups and stews.
When cooking small portions, these humble appliances are appropriate technology. More popular in Europe than in the U.S., electric kettles use about one-third less energy than a regular kettle heated on a stove-top.
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