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Energy Consumption of a Smooth‐Top and a Conventional Electric Range in Family Meal Preparation
Author(s) -
Carucci Goss Rosemary,
Lovingood Rebecca P.
Publication year - 1978
Publication title -
home economics research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 0046-7774
DOI - 10.1177/1077727x7800600402
Subject(s) - range (aeronautics) , watt , energy consumption , meal , total energy , electric energy consumption , energy (signal processing) , consumption (sociology) , electric potential energy , environmental science , electrical engineering , materials science , electric energy , mathematics , engineering , physics , food science , chemistry , composite material , statistics , psychology , power (physics) , art , quantum mechanics , displacement (psychology) , psychotherapist , aesthetics
This study was designed to compare the energy consumption of a smooth‐top range with thermo statically controlled units and a conventional electric range in preparing meals for a family of four for one week. A 21‐meal menu was prepared on the top surface of each range using precise duplication of procedures. Electrical energy consumed by each range per meal was recorded in watt‐hours. Total energy consumption was 11,965 watt‐hours for the smooth‐top and 11,850 watt‐hours for the conventional range; a difference of only 0.97 percent. Operating costs would be similar for these cooking systems under controlled conditions, but actual energy consumption in home situations may vary.