Electric energy used by major cooking appliances

A 21-meal menu plan devised by the Association of Home Appliance Manufacturers was tested to develop standards for cooking times and heat settings used in energy consumption testing and to apply these standards in comparisons of electric ranges (CONV), thermostatically and non-thermostatically controlled ceramic top ranges (ST-T and ST-N), and microwave ovens (MVO). The menu plan was based on general eating habits of a family of 4; normal cooking procedures were used; and time factors were measured as well as energy. It was found that CONV and ST-T ranges were comparable in energy consumption, even though ST-T was slower; ST-N used 43% more energy and was slower still. A microwave oven used with any range cut time and energy consumption considerably. While these procedures may not be typical of actual consumer patterns, they can provide a useful basis for appliance comparison