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Family and Consumer Sciences Research Journal
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Electric Energy Used by Major Cooking Appliances

Rebecca P. Lovingood

Department of Management, Housing and Family Development, College of Home Economics, Virginia Polytechnic Institute and State University, Blacksburg 24061

Rosemary C. Goss

Department of Management, Housing and Family Development, College of Home Economics, Virginia Polytechnic Institute and State University, Blacksburg 24061

Energy consumption and time were compared for cooking one week's meals for a four- member family with a conventional range, a smooth-top range with thermostatically con trolled surface units (Smooth-top T), a smooth-top range with nonthermostatically controlled surface units (Smooth-top N), and a countertop microwave oven in conjunction with each range. Procedures were developed within parameters of the Association of Home Appliance Manufacturers Standard Menu for Range Energy Testing.

The microwave oven in conjunction with the conventional range used the least energy and time. Of the ranges, the conventional and Smooth-top T were similar in energy consumption. Although cooking on Smooth-top T was slower than the microwave or the conventional, cook ing on Smooth-top N was the most energy—and time—consuming .

(Home Economics Research Journal, March 1980, Vol. 8, No. 4)

Family and Consumer Sciences Research Journal, Vol. 8, No. 4, 234-241 (1980)
DOI: 10.1177/1077727X8000800401
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