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Designs, thermal performances and other factors concerning cooking equipment and associated facilities

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  • Probert, Douglas
  • Newborough, Marcus

Abstract

Cooking appliances are notoriously wasteful of energy. The present survey and investigations outline the history and behaviours of the main forms of cooking equipment available and indicate the energy efficiencies of the various designs. Improvements regarding equipment design, cooking techiques and consumer education are suggested from an energy-thrift perspective.

Suggested Citation

  • Probert, Douglas & Newborough, Marcus, 1985. "Designs, thermal performances and other factors concerning cooking equipment and associated facilities," Applied Energy, Elsevier, vol. 21(2-3), pages 81-222.
    • Handle: RePEc:eee:appene:v:21:y:1985:i:2-3:p:81-222
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    Cited by:

    1. Kylili, Angeliki & Fokaides, Paris A. & Christou, Petros & Kalogirou, Soteris A., 2014. "Infrared thermography (IRT) applications for building diagnostics: A review," Applied Energy, Elsevier, vol. 134(C), pages 531-549.
    2. Khatir, Zinedine & Paton, Joe & Thompson, Harvey & Kapur, Nik & Toropov, Vassili, 2013. "Optimisation of the energy efficiency of bread-baking ovens using a combined experimental and computational approach," Applied Energy, Elsevier, vol. 112(C), pages 918-927.
    3. Hager, Tiffany J. & Morawicki, Ruben, 2013. "Energy consumption during cooking in the residential sector of developed nations: A review," Food Policy, Elsevier, vol. 40(C), pages 54-63.
    4. Yan Zhao & Vince McDonell & Scott Samuelsen, 2022. "Residential Fuel Transition and Fuel Interchangeability in Current Self-Aspirating Combustion Applications: Historical Development and Future Expectations," Energies, MDPI, vol. 15(10), pages 1-50, May.
    5. Kumaresan, G. & Santosh, R. & Raju, G. & Velraj, R., 2018. "Experimental and numerical investigation of solar flat plate cooking unit for domestic applications," Energy, Elsevier, vol. 157(C), pages 436-447.

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