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Optimizing Oven Radiant Energy Use

School of Consumer and Family Sciences, Purdue University, West Lafayette 47907

Susan T. Kern

Department of Home Economics, Illinois State University

David P. DeWitt

School of Mechanical Engineering, Purdue University

This paper reports on research efforts to reduce oven energy use while maintaining the quality of foods that are baked or roasted. The baking process and the role of radiant energy in the conventional electric oven were investigated. This led to the development of a more energy efficient oven system that optimizes the use of radiant energy by using two electric elements controlled independently to present more radiant power to the top of prod ucts being baked, utensils that readily absorb radiant energy, and oven walls that reflect infrared radiation to the product being baked. Energy savings of 75 percent or more are possible for baking many foods.

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

Family and Consumer Sciences Research Journal, Vol. 8, No. 4, 242-251 (1980)
DOI: 10.1177/1077727X8000800402


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