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Energy Use And Quality Of Foods Cooked By Different Appliances
Author(s) -
Odland Dianne,
Davis Carole,
Vettel Ruth,
Harris James E.
Publication year - 1987
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 - 10.1177/1077727x8701500403
Subject(s) - microwave oven , electric energy , food science , quality (philosophy) , cooking methods , energy (signal processing) , environmental science , chemistry , mathematics , computer science , microwave , telecommunications , power (physics) , physics , statistics , quantum mechanics , philosophy , epistemology
This study was designed to compare the energy consumption, cooking time, and quality of five foods cooked by procedures adapted for several electric appli ances. Appliances studied included electric range surface units and oven, induc tion cooktop, electric frypan, microwave oven, and toaster oven. “Stovetop‐ type” methods (range surface units, induction cooktop, and electric frypan) used for foods typically cooked in the oven saved considerable energy and sometimes required significantly less time than oven cooking, thereby illustrating the practi cality of adapting traditional cooking procedures to somewhat nontraditional procedures that are less “energy intensive.” The induction cooktop, an appliance predicted to be a major method of surface cooking in the future, was among the most energy‐conserving cooking appliances. For most of the products studied, cooking treatment had little impact on overall quality.