Ovens and Stoves

Because ovens and stoves have a rather long lifespan, it is important to choose one that’s energy efficient.

Ovens and Stoves

Because ovens and stoves have a rather long lifespan, it is important to choose one that’s energy efficient.  Overall, the amount of energy saved by changing your cooking methods is relatively small, but there are certain techniques which can make a difference on your electricity or gas bill.   

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How to buy?
Energy Saving Tips

How to buy?

There is some debate as to whether gas or electric stoves and ovens are more efficient.  Gas is generally cheaper than electricity, but the amount of money saved is relatively small, especially if a gas line needs to be installed.  Therefore, the choice of a gas or electrically powered unit is largely determined by your own personal preference.        

As a byproduct of heat, gas stoves release carbon monoxide gas, which is dangerous if inhaled and must be ventilated. This is done through the cooktop hood, which hangs over the stove and houses a ventilation fan that catches the carbon monoxide as well as grease, smoke, other gases, and steam.  When looking to save energy, purchase an ENERGY STAR-rated ventilating fan for your cooktop hood.

Convection ovens are generally more energy efficient than conventional ovens.  This type of oven works by circulating the heated air around the food being cooked, which cooks it more quickly and more evenly while using about a third less energy.  An electric convection oven may give you better results when cooking, but gas versions are available and will provide similar benefits.

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Energy-Saving Tips

There are numerous ways to save energy in cooking.  Many of them also save time, and during the summer, lower indoor heat gain.  And you just might discover new, delicious ways to eat.

•       Preheat your oven only when absolutely necessary.
•       Open the oven as rarely as possible to check on food; use a timer or the oven light.
•       Get the full use of the oven by baking several items at the same time. 
•       Try cooking every part of the meal in a single appliance: bake everything or grill everything, instead of firing up multiple appliances.
•       Try baking thinly sliced vegetables on an oiled cookie sheet!
•       Stagger pans on multiple racks to improve airflow.  Use foil instead of pans to let hot air rise through the oven racks.
•       Use materials with high conductivity: Copper bottom pans heat up faster.  You can heat glass or ceramic pans at 25º less than the recipe calls for and still cook your food in the same amount of time.
•       Check for broken seals on the oven door, as any tear or crack will let heat out. To test for a possible break, close a piece of paper in the door wherever you believe the break to be; if you can easily pull it out, the seal is broken.
•       Watch for a blue flame, indicator of stove efficiency; yellow indicates the need for adjustment.
•       Use a crockpot or microwave. Both are low energy users compared to ovens.
•       A pressure cooker helps as well.  It can reduce stove energy consumption by 70%.  It also saves time, especially when cooking beans or rice, typically reducing cooking time by 60% or more.
•       Match your cooking method to the meal; microwaves, toasters, and other small appliances use the least energy, due to warming the smaller area, but cook at lower quality than larger appliances such as ovens.
•       Use appliances specific to the foods you cook often, like bread makers or rice cookers.
•       Match the pan to the size of the heating element; don’t put a small pan on a large burner.
•       Clean your stovetop: a dirty stovetop absorbs heat instead of reflecting it.
•       If your oven has a self-cleaning option, use it infrequently—and when you do, use it right after you’ve cooked in the oven to take advantage of the residual heat
•       Plan ahead: to save time and energy; defrost frozen foods in fridge before cooking.
•       You can also cook double portions, saving one to heat up later.

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