Efficient use of stove saves energy — and money

Press, 5 July 1983, Page 14

Efficient use of stove saves energy — and money

Consumer watch

Anne Ingram

Ovens use far more energy than other cooking appliances even when the same cooking method is used, a recent study has shown. This study on the use of energy for cooking in the home recommended the more widespread use of en-ergy-efficient appliances such as the microwave oven, the electric frypan, and the crockpot. If such appliances were used more often instead of the traditional oven, then substantial savings in energy could be made. For those of us not equipped with these small appliances there still remains the potential to save energy through more efficient use of the stove. Patterson and Earle, authors of the study, found there was a wide variation in the amount of energy used by individual cooks, even when the same recipes and the same appliances were used.

This suggests that some cooks employed better housekeeping practices than others. The authors claim that 20 per cent of the energy now used in cooking could be saved by housekeeping energy conservation methods. Elements

With the use of elements, for example, energy could be minimised by simmering rather than boiling. For most recipes, vigorous boiling is unnecessary and can even toughen food or de-nature vitamins.

Just by keeping the lid on a saucepan, energy loss to the atmosphere can be reduced by 20 to 30 per cent

The amount of water used in cooking could, in most cases, be reduced to a minimum.

Vegetables only require

a little water in which to cook. By keeping the lid on and simmering gently, they are unlikely to bum. Ovens With stove cooking, the greatest potential for saving energy lies in the better use of ovens. In most cases, the capacity of the oven is not fully maximised. How often have you used the oven just to cook one cake, one batch of biscuits, or one lonely meat loaf? The study suggests the householder should not even contemplate cooking with an oven unless at least two loads are cooking at the same time.

Energy consumption can then be reduced by nearly the same factor as the number of loads cooked. For those who bake cakes, biscuits, and pies, it is not only more efficient in terms of power used to make several batches at a time, but it is also more efficient in preparation time.

Others who tend to use the oven just for the evening meal can conserve energy by cooking the entire meal in the oven. Alongside a casserole, meat loaf, pie or other dish, can be cooked the vegetables. In a covered dish with a

little water and a dab of butter, most vegetables, apart from leafy greens, will steam-cook beautifully in about an hour at 180 deg. C or more. Frozen vegetables will require less time than this. Those with children in the family are usually “into” desserts. Many tasty and economical recipes can be cooked in the oven at around the same temperature as the meat. For menu ideas on cooking an entire meal in the oven, I recommend a small booklet put out by the Otago University Extension. “Oven Meals” is available from: the Home Science Information Officer, Box 56, Dunedin, at $1.05 (includes postage). It should be noted that pre-heat and left-over heat is usually wasted when using the oven. Thought to using this energy could be considered as well, even if it is just toasting the left-over crusts to make breadcrumbs, or toasting a batch of home-made muesli. The oven could also be turned off a little before cooking time is up. The food continues to cook using the stored heat of the oven.

By thawing frozen foods before putting them in the oven, you can cut down on the cooking time needed.

You will also save power if you keep your oven clean. Energy is often wasted in heating cooking residues. Another obvious rule, but one the authors of the study say is frequently flouted, is to switch off the oven, warming drawer, and elements when not in use.

An oven, even on low, will use more than twice the energy required by a one-bar heater in an hour.