Cooking

Cooking with electricity can be highly energy-efficient. Research for the U.S. Department of Energy’s Office of Codes and Standards1 found that electrical induction hobs were about twice as efficient as traditional gas burners:

  • Electric induction hob 84%
  • Electric smooth-top hob 74%
  • Gas hob 40%

For electric ovens the circulation of the air in the oven also makes them more efficient at cooking food.

This means that, by using electricity, more energy goes into cooking the food than into just warming the surrounding room.

Although heating electrically tends to use less energy than gas this is counterbalanced by the higher cost and carbon dioxide ’emission factor’ for mains electricity than for mains gas. If the electricity comes from a zero carbon sources such as solar panels or a wind turbine it is a much cleaner fuel altogether.

Large amounts of energy can also be saved by changing the ways in which you cook.

1 TECHNICAL SUPPORT DOCUMENT FOR RESIDENTIAL COOKING PRODUCTS (Docket Number EE-RM-S-97-700) VOLUME 2: POTENTIAL IMPACT OF ALTERNATIVE EFFICIENCY LEVELS FOR RESIDENTIAL COOKING PRODUCTS LAWRENCE BERKELEY NATIONAL LABORATORY US Department of Energy, Department of Codes and Standards Table 1.5 and page I-13