Energy consumption during cooking in the residential sector of developed nations: A review

Food Policy

Volumn 40, Issue , 2013, Pages 54-63

  Hager, Tiffany J ^a   Morawicki, Ruben ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Appliances; Cooking; Energy; Food; Fuels; Residential cooking

Indexed keywords

COOKING APPLIANCE; ENERGY EFFICIENCY; ENERGY POLICY; ENERGY USE; FOOD SAFETY; POLICY ANALYSIS; POLICY IMPLEMENTATION;

EID: 84875263730     PISSN: 03069192     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodpol.2013.02.003     Document Type: Review

References (70)

1. Acero J., Burdio J.M., Barragan L.A., Navarro D., Alonso R., Garcia J.R., Monterde F., Llorente S., Garde I. Domestic induction appliances: an overview of recent research. IEEE Ind. Appl. 2010, 16:39-47.
2. Adams L. Good looking, good cooking. Appliance Des. 2008, 56:22-29.
3. Amann J., Wilson A., Ackerly K. Cooking. Consumer Guide to Home Energy Savings 2007, 157-165. New Society Publishers, Gabriola Island, BC, Canada, (Chapter 8).
4. Bhattacharya S.C., Salam P.A. Low greenhouse gas biomass options for cooking in the developing countries. Biomass Bioenergy 2002, 22:305-317.
5. Boyce M.P. Handbook for Cogeneration and Combined Cycle Power Plants 2001, American Society of Mechanical Engineers, New York, NY, p. 108.
6. Brundett G.W., Poultney G. Saucepan lids: the key to low energy cooking. J. Consum. Stud. Home Econ. 1979, 3:195-204.
7. Carlsson-Kanyama, A., Bostrom-Carlsson, K., 2001. Energy Use for Cooking and Other Stages in the Life Cycle of Food. FMS Report 160, Stockholm University, Stockholm, Sweden, pp. 1-33. (accessed 07.02.12). http://www.infra.kth.se/fms/pdf/Report160.pdf.
8. Chandra A., Tiwari N., Srivastava V.K., Yadav Y.P. Performance evaluation of biogas burners. Energy Conserv. Manage. 1991, 32:353-358.
9. Cocks F.H. Energy Demand and Climate Change: Issues and Resolutions 2009, Wiley-VCH, Wienheim, Germany. first ed.
10. Cuellar A.D., Webber M.E. Wasted food, wasted energy: the embedded energy in food waste in the United States. Environ. Sci. Technol. 2010, 44:6464-6469.
11. Das T., Subramanian R., Chakkaravarthi A., Singh V., Ali S.Z., Bordoloi P.K. Energy conservation in domestic rice cooking. J. Food Eng. 2006, 75:156-166.
12. Datta A.K., Geedipalli S.S.R., Almeida M.F. Microwave combination heating. Food Technol. 2005, 59:36-40.
13. Datwyler, K.C., McFadden, J.R., 1992. A comparative analysis of performance characteristics of gas and electric cooktops. In: Proceedings of the 43rd Annual International Appliance Technical Conference, pp. 485-496.
14. DEFRA (U.K. Department for Environment, Food, Rural Affairs), 2012a. Commission Explanatory Working Document on possible Ecodesign Requirements for Domestic Ovens, Hobs, and Range Hoods. (accessed 17.08.12). http://efficient-products.defra.gov.uk/spm/download/document/id/1019.
15. DEFRA (U.K. Department for Environment, Food, Rural Affairs), 2012b. Commission Working Document on possible Ecodesign Requirements for Domestic Ovens, Hobs, and Range Hoods. (accessed 17.08.12). http://efficient-products.defra.gov.uk/spm/download/document/id/1020.
16. DeMerchant, E.A., 1997. User's Influence on Energy Consumption with Cooking Systems Using Electricity. Dissertation. Virginia Polytechnic Institute and State University, Blacksburg, VA. (accessed 07.02.12). http://scholar.lib.vt.edu/theses/available/etd-119142139711101/unrestricted/edemerch.etd.pdf.
17. DOE, 1996. U.S. Department of Energy: Office of Codes and Standards. Technical Support Document for Residential Cooking Products. Volume 2: Potential Impact of Alternative Efficiency Levels for Residential Cooking Products. (accessed 06.02.12). http://www1.eere.energy.gov/buildings/appliance_standards/residential/pdfs/cookgtsd.pdf.
18. DOE, 1998. Department of Energy, Office of Energy Efficiency and Renewable Energy. Energy Conservation Program for Consumer Products: Energy Conservation Standards for Electric Cooking Products (Electric Cooktops, Electric Self-cleaning-ovens, and Microwave Ovens). Final Rule. (accessed 06.02.12). http://www1.eere.energy.gov/buildings/appliance_standards/residential/pdfs/kitchen_products.pdf.
19. DOE, 2008. U.S. Department of Energy: Office of Energy Efficiency and Renewable Energy. Technical Support Document: Energy Efficiency Program for Consumer Products and Commercial and Industrial Equipment: Residential Dishwashers, Dehumidifiers, and Cooking Products, and Commercial Clothes Washers (Chapters 4-6; Appendix 6A). (accessed 06.02.12). http://www1.eere.energy.gov/buildings/appliance_standards/residential/home_appl_tsd.html.
20. DOE, 2010a. U.S. Department of Energy, Office of Energy Efficiency and Renewable Energy. Energy Conservation Program for Consumer Products: Test Procedure for Microwave Ovens; Repeal of Active Mode Test Procedure Provisions. (accessed 06.02.12). http://www1.eere.energy.gov/buildings/appliance_standards/residential/pdfs/home_appl_micro_oven_tp_fr.pdf.
21. DOE, 2010b. U.S. Department of Energy: Office of Energy Efficiency and Renewable Energy. Energy Conservation Program for Consumer Products and Certain Commercial and Industrial Equipment: Public Meeting and Availability of Statement of Policy for Adopting Full-Fuel-Cycle Analyses into Energy Conservation Standards Program. (accessed 06.02.12). http://www1.eere.energy.gov/buildings/appliance_standards/pdfs/federal_register_2010-20563.pdf.
22. DOE, 2011. U.S. Department of Energy, Office of Energy Efficiency and Renewable Energy. Energy Conservation Program; Test Procedure for Microwave Ovens; Supplemental Notice of Proposed Rulemaking. (accessed 06.02.12). http://www1.eere.energy.gov/buildings/appliance_standards/pdfs/mwo_tp_snopr2_fr.pdf.
23. Dutilh C.E., Kramer K.J. Energy consumption in the food chain: comparing alternative options in food production and consumption. AMBIO. J. Hum. Environ. 2000, 29:98-101.
24. Ehrcke L.A., Rasdall J.O., Gibbs S.O., Haydon F.C. Comparison of eight cooking treatments for energy utilization, product yields, and quality of roasted turkey. Poultry Sci. 1985, 64:1881-1886.
25. EIA, 2001. U.S. Energy Information Administration. Residential Energy Consumption Survey: Home Energy Uses and Costs. Washington, DC. (accessed 10.02.12). http://www.eia.doe.gov/emeu/recs/contents.html.
26. EIA, 2009. U.S. Energy Information Agency. Annual Energy Review. Washington, DC. (accessed 07.02.12). http://www.eia.gov/FTPROOT/multifuel/038409.pdf.
27. Energy Efficient Strategies, 2006. Report for E3: 2005 Intrusive Residential Standby Survey Report. Ministerial Council on Energy: Australia and New Zealand. (accessed 04.01.13). http://www.energyrating.gov.au/wp-content/uploads/2011/02/200602-intrusive-survey.pdf.
28. Engineering Toolbox, 2012. Gross Heating and Net Heating Values for Some Common Gases. (accessed 24.08.12). http://www.engineeringtoolbox.com/gross-net-heating-values-d_420.html.
29. European Commission, 2008. Directive 2005/32/EC of the European Parliament and of the Council with Regard to Ecodesign Requirements for Standby and Off Mode Electric Power Consumption of Electrical and Electronic Household and Office Equipment. Off. J. Eur. Union. Commission Regulation (EC) No 1275/2008, pp. 45-52 (18.12.08).
30. European Commission, 2010. Preparatory Studies for Eco-design Requirements of EuPs (III): Lot 23 Domestic and Commercial Hobs and Grills, Included When Incorporated in Cookers. Bio-Intelligence Service, S.A.S., Paris, France. (accessed 27.08.12). http://www.eceee.org/Eco_design/products/Lot23_domestic_hobs_grills/Lot23_Task7_Final.pdf.
31. Fellows P.J. Food Processing and Technology: Principles and Practice 2009, Woodhead Publishing, Cambridge, UK. third ed.
32. Fries, J.H., 1956. Electric Range. U.S. Patent 2,729,735.
33. Heller, M.C., Keoleian, G.A., 2000. Life Cycle-based Sustainability Indicators for Assessment of the U.S. Food System. Report CSS00-04, University of Michigan: Center for Sustainable Systems, Ann Arbor, MI. (accessed 07.02.12). http://css.snre.umich.edu/css_doc/CSS00-04.pdf.
34. Holm-Nielsen J.B., Al Seadi T., Oleskowicz-Popiel P. The future of anaerobic digestion and biogas utilization. Bioresour. Technol. 2009, 100:5478-5484.
35. Hurko, B., 1974. Composite Metal Plate Surface Heating Unit. U.S. Patent 3,845,273.
36. Hurley, J.E., 1988. Solid Plate Plug-in Heating Element. U.S. Patent 4,767,915.
37. IEA, 2007. International Energy Agency. Fact Sheet: Standby power use and the IEA " 1-Watt Plan." (accessed 05.01.13). http://greenshorenstein.info/pdf/Standby%20Power%20Fact%20Sheet%20-%20IEA%20-%20April%202007.pdf.
38. Kimura, O., 2010. Japanese Top Runner Approach for Energy Efficiency Standards. Spatial Economics Research Centre (SERC) Discussion Paper, SERC09035.
39. Kurchania A.K., Panwar N.L., Pagar S.D. Design and performance evaluation of biogas stove for community cooking application. Int. J. Sustain. Energy 2010, 29:116-123.
40. Lakshmi S., Chakkaravarthi A., Subramanian R., Singh V. Energy consumption in microwave cooking of rice and its comparison with other domestic appliances. J. Food Eng. 2007, 78:715-722.
41. Lund D. Heat processing. Principles of Food Science. Part II: Physical Principles of Food Preservation 1975, 32. Marcel Dekker, Inc., New York and Basel. O.R. Fennema (Ed.).
42. Natural Resources Canada: Office of Energy Efficiency, 2009. Energy Consumption of Major Household Appliances Shipped in Canada: Summary Report Trends for 1990-2009. (accessed 12.09.12). http://oee.nrcan.gc.ca/publications/statistics/cama11/pdf/cama11.pdf.
43. Newborough M., Probert S.D. Energy-conscious design improvements for electric hobs. J. Foodserv. Syst. 1987, 4:233-257.
44. Oberascher C., Stamminger R., Pakula C. Energy efficiency in daily food preparation. Int. J. Consum. Studies 2011, 35:201-211.
45. Palmisano P., Faraldi P., Fino D., Russo N. Household oven self-cleaning surfaces via catalytic thermal oxidation. Chem. Eng. J. 2009, 154:251-257.
46. Pannhorst W. Glass ceramics: state-of-the-art. J. Non-Cryst. Solids 1997, 219:198-204.
47. Pimentel D., Pimentel M. Food processing, packaging, and preparation. Food, Energy and Society 2008, 245-254. CRC Press, Florida. third ed. D. Pimentel, M. Pimentel (Eds.).
48. Pimentel D., Herz M., Whitecraft M., Zimmerman M., Allen R., Becker K., Evans J., Hussan B., Sarsfield R., Grosfeld A., Seidel T. Renewable energy: current and potential issues. Food, Energy and Society 2008, 257-276. CRC Press, Florida. third ed. D. Pimentel, M. Pimentel (Eds.).
49. Pimentel D., Gardner J., Bonnifield A., Garcia X., Grufferman J., Horan C., Schlenker J., Walling E. Energy efficiency and conservation for individual Americans. Environ. Dev. Sustain. 2009, 11:523-546.
50. Probert D., Newborough M. Designs, thermal performances and other factors concerning cooking equipment and associated facilities. Appl. Energy 1985, 21:81-222.
51. Radovic L., Schobert H. Energy and Fuels in Society 1997, McGraw-Hill, Ohio.
52. Ramanathan R., Ganesh L.S. A multiobjective analysis of cooking-energy alternatives. Energy 1994, 19:469-478.
53. Rhee K.S., Drew F. Energy consumption and acceptability: comparison of cooking methods and appliances for beef patties. Home Econ. Res. J. 1977, 5:269-282.
54. Roy P., Shimizu N., Kimura T. Energy conservation in cooking of milled raw and parboiled rice. Food Sci. Technol. Res. 2004, 10:121-126.
55. Sadhu P.K., Pal N., Bandyopadhyay A., Sinha D. Review of induction cooking - a health hazards free tool to improve energy efficiency as compared to microwave oven. IEEE Trans. Magn. 2010, 5:650-654.
56. Sanchez M., Brown R., Homan G., Webber C. Savings estimates for the United States Environmental Protection Agency's ENERGY STAR voluntary product labeling program. Energy Policy 2008, 36:2098-2108.
57. Scallan E., Hoekstra R.M., Angulo F.J., Tauxe R.V., Widdowson M., Roy S.L., Jones J.L., Griffin P.M. Foodborne illness acquired in the United States - major pathogens. Emerging Infect. Dis. 2011, 17:7-15.
58. Scarisbrick C., Newborough M., Probert S.D. Improving the thermal performances of domestic electric ovens. Appl. Energy 1991, 39:263-300.
59. Sevimli K.M., Summu G., Sahin S. Optimization of halogen lamp-microwave combination baking. Eur. Food Res. Technol. 2005, 221:61-68.
60. Shein, M.M., 2010. Gas Technology Sparks. Appliance Des., Nov., pp. 30-31.
61. Thim C. Domestic appliances. Technology Guide: Principles, Applications, Trends 2009, 458-461. Springer-Verlag, Paris, France, (Chapter 11). H. Bullinger (Ed.).
62. Thirugnanasambandam M., Iniyan S., Goic R. A review of solar thermal technologies. Renew. Sustain. Energy Rev. 2010, 14:312-322.
63. U.S. Department of the Interior, 2005. Reclamation: Managing Water in the West. (accessed 06.02.12). http://www.usbr.gov/power/edu/pamphlet.pdf.
64. U.S. Office of the Federal Register, 1997. Code of Federal Regulations, Title 10, Energy. Part 430, Subpart B, Appendix I: Uniform Test Method for Measuring the Energy Consumption of Conventional Ranges, Conventional Cooking Tops, Conventional Ovens, and Microwave Ovens. (accessed 06.02.12). http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=a4b31bcb78efe8505797ca1e5c85c414&rgn=div5&view=text&node=10:3.0.1.4.18&idno=10#10:3.0.1.4.18.2.9.6.17.
65. Valle, M.A., Jenkens, B.J., Mikalauskas, G.A., Paul, G.J., 1999. Low Moisture/Closed Door Broil Oven Ventilation System. U.S. Patent 5,918,589.
66. Venkatesh M.S., Raghavan G.S.V. An overview of microwave processing and dielectric properties of agri-food materials. Biosyst. Eng. 2004, 88:1-18.
67. Walker C.E., Li A. Impingement oven technology. Part III: Combining impingement with microwave (hybrid oven). American Institute of Baking. Res. Department Tech. Bull. 1993, 15:1-6.
68. Warthesen J.J., Vickers Z.M., Whitney-West S., Wolf I.D. Cookery methods for vegetables: Influence on sensory quality, nutrient retention, and energy consumption. Home Econ. Res. J. 1984, 13:61-79.
69. Wentzel M., Pouris A. The development impact of solar cookers: a review of solar cooking impact research in South Africa. Energy Policy 2007, 35:1909-1919.
70. Wood G., Newborough M. Dynamic energy-consumption indicators for domestic appliances: environment, behavior and design. Energy Build. 2003, 35:821-841.