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User's Influence on Energy Consumption with Cooking Systems Using Electricity
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... Furthermore, there are several aspects that can influence the amount of energy used when preparing a meal [9]. Appliance characteristics are shown to influence consumption, but human factors play an important role in the overall electricity usage [10]. Therefore, in this study food preparation was carried out by boiling water to control the parameter thoroughly. ...
Efficiency is one of the important things to consider when choosing household appliances, especially cooking equipment. Currently the community is starting to switch from from liquefied petroleum gas-based cookers to electric cookers. Therefore analysis is needed to determine the selection of electric cookers that are efficient in accordance with consumer needs. To accomplish this study, testing with boiling water was carried out on three types of electric cookers namely induction cooker, halogen and electric coil. This test is carried out to obtain input and output energy from each stove so that efficiency can be obtained. From the test results, it has been found that the induction cooker has the highest efficiency among the electric cooker.
... In particular, formats characterized by a greater external surface-to-volume ratio (i.e., spaghetti with an average diameter of 2 mm) than that of rigatoni or helicoidal with an outer diameter of 15-19 mm are generally more liable to come across and adhere to each other (Cimini et al., 2019b). Such occurrence had little bearing in the case of high WPRs (10-12 L kg -1 ) and power ratings, as observed in the cooking tasks of the so-called hurried consumers (DeMerchant, 1997) or university students (Oliveira et al., 2012). ...
In this work, the main chemico-physical cooking quality of commercial spaghetti was evaluated using two typical home gas-or electric-fired hobs by setting the cooking water-to-pasta ratio (WPR) and power supplied (P C) during the pasta cooking phase in the presence or absence of stirring at 3 or 10 L kg-1 and 0.15 or 1.0 kW, respectively. The average values of cooked pasta water uptake (1.3±0.1 g g-1), cooking loss (38±4 g kg-1), degree of starch gelatinization (12±1 %), hardness at 30 % (6.0±0.4 N) or 90 % (15±1 N) deformation, and resilience (0.60±0.02) resulted to be practically constant and independent of the cooking system, WPR and P C values used at the 95 % confidence level. The overall energy efficiency of the induction hob was about the double of that of the LPG-fired one. Moreover, at WPR=3 L kg-1 and P C =0.25 kW, it was possible to cook spaghetti under mild mixing in no more than 15 min with a minimum energy consumption of 0.54 Wh g-1 , this amounting to about the 35 % of that consumed with the same sustainable cooking procedure at WPR=10 L kg-1. The intermittent mixing degree at a rotational speed of 50 rev min-1 appeared to be sufficient at WPR=3 L kg-1. The induction hob was thus eligible to develop a specialized appliance for pasta cooking.
... Compared to the average participants, students cooking most efficiently only consumed one third of energy. In an observational study by DeMerchand [5], cooks with different cooking styles (including "patient", "average", "uninformed", "hurried" and "highest energy consumption" style cooks) were compared. The results unambiguously indicated behavioural influence on energy consumption. ...
... Food consumption at a household scale has been addressed in some other studies. User's influence on the electricity consumption for cooking is investigated by Demerchant (1997). Wallgren and H€ ojer (2009) explored the possibility to reduce energy use for food preparation, suggesting that using a microwave oven is more energy-efficient for cooking some types of food than a conventional oven. ...
This paper presents the applications of water-energy-food nexus model developed by the authors to assess the impact of seasonal variability (i.e., increase/decrease in number of summer days). A new risk-based approach has been implemented to assess the impacts on water, energy and food consumption. This approach incorporates the uncertainties associated with supply-demand balance and seasonal variability. The risk in this paper is defined as the probability of exceeding acceptable level of shortage in per capita demand for water, energy and food in any year of the planning period. Using the risk-based approach and the water-energy-food model, the impact of a number of demand management strategies and their-related water-energy-food is investigated in the city of Duhok, Iraq. This is to find the most effective strategy that achieves sustainable supply for water, energy and food. The results show that use of recycled grey water for non-potable applications is able to decrease the risk of exceeding acceptable shortage in water demand but increases the energy demand for water treatment. Additionally, using anaerobic digestion of food waste and wastewater sludge for energy recovery can decrease the risk of exceeding acceptable shortage in energy demand from 55 to 10% in 2026.
... In addition, the majority of home cooking is still being performed at peak energy demand times [24,42]. It has now been identified that different consumers do cook differently and have differing relationships with food production, shopping, cooking and consumption, and these differences lead to different energy usage footprints for different types of individuals and households [23,38,50]. Interventions are now being designed to target specific groups to shift cooking away from peak energy demand times [24,42]. ...
This paper firstly reviews the current state of knowledge on sustainable cookery and the environmental impacts of the food consumption phase. It then uses the example of a dish of roast beef and Yorkshire pudding to explore energy use in food production and consumption. Part 1 of this paper conducts a meta-analysis of 33 roast beef and Yorkshire pudding recipes in order to create a representative recipe for analysis. Part 2 of this paper then uses life cycle assessment and energy use data is coupled with the representative recipe of roast beef and Yorkshire pudding, to calculate the embodied energy of the meal. Seven interventions are modelled to illustrate how sustainable cookery can play a role as part of a sustainable food system. Interventions show that sustainable cookery has the potential to reduce cookery related energy use by 18%, and integrating sustainable cookery within a sustainable food system has the potential to reduce the total energy use by 55%. Finally, the paper discusses the issue of how the adoption of the sustainable cookery agenda may help or hinder attempts to shift consumers towards sustainable diets.
... Moreover, some studies addressed food consumption at a household scale. Demerchant (1997) investigated the user's influence on the energy consumption of the cooking system using electricity. The possibility to reduce the electricity use for food preparation is investigated by Wallgren and H€ ojer (2009). ...
To achieve a sustainable supply and effectively manage water, energy and food (WEF) demand, interactions between WEF need to be understood. This study developed an integrated model, capturing the interactions between WEF at end-use level at a household scale. The model is based on a survey of 419 households conducted to investigate WEF over winter and summer for the city of Duhok, Iraq. A bottom-up approach was used to develop this system dynamics-based model. The model estimates WEF demand and the generated organic waste and wastewater quantities. It also investigates the impact of change in user behaviour, diet, income, family size and climate.
... Cooking activities present special challenges for time management, and they can affect energy use. One study found that when acting patiently, participants used the least energy to complete the preparation of a menu (DeMerchant, 1997). Users in a hurry generally exhibited the highest energy consumption due to preheating saucepans, using high heat and not matching the diameter of heat source and cookware. ...
This research proposes that it is possible to deliberately reduce temporal tensions in order to promote energy saving behaviours. People may not dedicate enough time to planning their tasks that consume energy, rushing into them without much deliberation. They may also use more energy than necessary in an attempt to accelerate processes that seem to be taking too long, to reduce the boredom of waiting. Persuasive technology provided the tools to manipulate the perception of time and therefore elicit changes in the specific behaviours that result in unnecessary energy usage. Cooking tasks were used as the scenario to test behaviour change strategies delivered via a smartphone application. Results showed that these strategies facilitated the performance of sustainable behaviours. Participants reported that the app made (1) them more likely to follow the steps needed to use less energy, (2) the activity more enjoyable and (3) the time appear to pass more quickly compared to a control version.
... There are three styles based on different energy consumption: high energy style, average energy style and low energy style, as has already been shown for cooking. The most distinguishing characteristics were the use of high heat, leaving the heat source on after cooking and the knowledge of consumers (DeMerchant, 1997). ...
Global studies have observed many techniques of manual dishwashing causing different levels of performance and using quite different amounts of water, energy, time and detergent. It is not known, however, if these techniques are pre-assigned to a person and persist when dishes are washed under different conditions, or are adapted to the specific type of dish-cleaning process. Here we explored this question in a study with 40 test subjects selected equally from Germany and East European countries by asking them to wash two place settings of dishes with different amounts of soil three times. The results showed that the test subjects did not adapt their washing-up behaviour to the amount of soil. In general, no significant differences were found in the water, energy and detergent consumption for all test subjects. Only the time used by the German test subjects to wash the fully soiled dishes was significantly longer compared with the dishes with only a quarter the quantity of soil, and no significant difference was observed for all other parts. The only significant difference found between the level of soiling of the dishes was the cleaning result achieved: The less soiled the dishes were, the better the final cleaning result was, and this related to all test subjects. This lends support to the proposition that the consumers did not adapt their washing-up behaviour to the specific circumstances of the dishwashing job to be done but retained some pre-assigned behaviour.
The continuous urbanization in China have led to significant growth in building areas, resulting in a substantial proportion of carbon emissions in the building sector. However, the high cooking energy consumption is often overlooked and remains a hindrance to the development of sustainable buildings and the progress of climate mitigation efforts. This research investigates the "energy lock-in effect" prevalent in Chinese family cooking practices, exploring the interplay between cultural culinary behaviours, household energy consumption, and family life cycles (FLC). Through a field study of two representative families and a thorough survey through 162 families from different climate zones, the paper found that Chinese families' cooking energy amount is closer related to FLC than to family size and is locked by cooking recipes at different FLC stages. The study then presents a pioneering metric, Cooking Energy Use Intensity (CookEUI), providing a unique perspective into cooking energy dynamics. To reduce cooking energy use, recommendations include transitioning to alternative cooking utensils or energy sources, while respecting cultural preferences. This research significantly advances essential insights into a more sustainable residential building operation, offering a vital understanding of cooking energy patterns crucial for future household carbon reduction and cooking technology development.
Oven cooking of food is a traditional and widely used technology, both at a household and industrial level, which confers to foods unique organoleptic properties, which can not be accomplished using other available technologies. At the same time, it is a highly energetic intensive process, due to the fact that most foods have a high level of water content, which is partially evaporated during roasting. Any attempts to minimize energy consumption of the process must be done carefully, since the quality of the product should not be negatively affected and, on several occasions, there are security and legislative standards to comply. In this chapter the energy consumption during roasting of beef semitendinosus muscle samples has been estimated, using an electric oven. The samples were cooked at oven temperature between 172 and 223 °C until they reach a core temperature of 72 °C. A simple procedure to determine the effective power of the oven from experimental measurements is proposed, which can be applied to other situations and processes. Then, from the experimental results, energy consumption of the oven between 4 to 6.3 MJ/kg of raw sample was found, while energy consumption of sample varies between 484 to 780 kJ/kg of raw sample. So, the ratio of sample energy consumption to oven energy consumption, provide a simple estimation of the energy efficiency of the process, which was found to be between 7.7 to 18.3%. Furthermore, a mathematical model of the beef roasting process has been used to estimate the actual energy consumption of the samples, which fit well with the experimental results.
Psychology has incorporated terms and expressions from ordinary language as if they conveyed technical meanings. This incorporation has resulted in conceptual confusion, especially in the field of behavior theory where terms such as “learning” and “memory” have been used as concepts describing processes. An analysis is made of these two terms according to their sense in ordinary language in order to show that they do not refer to processes determining behavior.
A laboratory experiment was performed to investigate the interaction between energy source and container material in surface cooking operations as deter mined by evenness of heating, speed of heating, and heat retention. Energy sources were a conventional gas burner; a conventional electric coil; an electric resistance heater and induction coil, both under glass-ceramic; and a solid elec tric element. Cookware of thin- and heavy-gauge aluminum, porcelain enamel over thin-gauge steel, heavy-gauge stainless steel with a thick aluminum heat core, and glass-ceramic was combined with each of the energy sources to com plete a cooking system. A General Linear Models Procedure was used to assess statistically the impact of each variable on test results. Duncan Multiple Range tests were performed to identify statistically significant differences between sys tems. Heavy-gauge aluminum and heavy-gauge stainless steel with a thick alu minum heat core produced the most even browning of crepes in all cooking systems. Regardless of the cookware used, the induction unit, gas burner, and conventional electric coil boiled water more quickly than did the other energy sources, while the solid element and the electric resistance coil under glass- ceramic retained more heat.
The purpose of this paper is to argue against the view that young children develop a ‘theory’ that people have minds, and to suggest reasons why children's concepts of the mind and of mental states are not adequately characterized as ‘theoretical’ in nature. I propose that what children acquire is knowledge of persons with minds, and that they do so through experience of interpersonal relations. I emphasize that infants' capacity for personal relatedness, the psychological bedrock for their understanding of persons, is partly constituted by innately determined perceptual-affective sensibilities towards the bodily appearances and behaviour of others. It is likely that children come to make inferences in the course of enriching and systematizing their concepts of mind, but this does not justify the view that ‘mental states’ are hypothetical constructs.
This study develops a framework for analysis and assessment of the cost of ownership and use of major cooking appliances. This involved an assessment of the monetary cost as well as the cost of human resources required to maintain and operate cooking systems. The goal was to provide information useful in making purchase decisions within a framework that can be used to organize information about cost beyond the initial purchase price. Five cooktops - conventional electric oil, induction, solid element with thermostatic control, solid element with thermal limiter, and gas - and a microwave oven were used to develop a decision-making matrix. Results were used to assign weights in the matrix used to develop a 10-point scale that represented the total cost of owning and using a cooking system in food preparation. Based on the matrix, the microwave oven received the highest score followed by gas, conventional electric coil, solid element with thermostatic control, solid element with thermal limiter, and induction cooktops. The cost of owning and using any of these appliances is not markedly different in terms of life expectancy, maintenance, energy, or cooking time.
A theory of epistemic behavior is applied to the problem of cognitive therapy. The theory addresses the process whereby all knowledge is acquired and modified. The task of cognitive therapy is to modify some types of knowledge, those with aversive consequences to the individual. Any knowledge is assumed to be inevitably biased, selective and tentative. It is assumed to be affected by three epistemically relevant motivations: the need of structure, the fear of invalidity and the need of conclusional contents. Such motivations can be appropriately enlisted in the aid of uprooting the patient's dysfunctional beliefs or “frustrative hypotheses” concerning his/her failures to attain important goals. Unlike major alternative approaches, the present one: (1) disputes the dysfunctional misconception hypothesis whereby neurotic inferences are distorted or biased as compared to normal inferences, (2) questions the value of constructing a priori lists, or taxonomies of dysfunctional beliefs, and (3) qualifies the suggestion that own behavior or personal experience is a superior vehicle of belief-induction. Instead, the persuasive value of behavior or experience is assumed to be restricted to cases in which the individual trusts his own ability to interpret the events at hand.
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.
The composite cost of preparing 20 convenience foods and their home- prepared counterparts with an electric range and a microwave oven was deter mined. Per-serving costs were calculated for food, fuel used in preparation, and active preparation time at two wage levels. The majority of convenience foods (74%) cost more for food alone than did the home-prepared counterparts, while 52 percent of home-prepared foods cost more for fuel alone. Nearly all home- prepared foods (98%) had a higher cost for active preparation time at either wage level. When food and fuel costs were combined, 74 percent of convenience foods cost more than the home-prepared counterparts. However, when the cost of active preparation time was added, home-prepared foods become more expen sive. The combined cost for food, fuel, and active preparation time at minimum wage was greater for 70 percent of home-prepared foods than for convenience foods, and the combined cost with time valued at the market wage rate of a cook was greater for 91 percent of home-prepared foods.