Best practices for energy savings in cooking
|Subject:||ENGINEERING AND TECHNOLOGY > TECHNOLOGICAL SCIENCES AND ENGINEERING ENGINEERING AND TECHNOLOGY > TECHNOLOGICAL SCIENCES AND ENGINEERING > ELECTRICAL, ENERGY TECHNOLOGY AND ENGINEERING > ENERGY CONSERVATION ENGINEERING AND TECHNOLOGY > TECHNOLOGICAL SCIENCES AND ENGINEERING > ELECTRICAL, ENERGY TECHNOLOGY AND ENGINEERING > ELECTRIC MACHINES|
Cooking is the most important routine that takes place in the household. The aim of this chapter is to present to most important technologies of cooking, focusing on the advantages and disadvantages of each one. More specifically, the use of stoves and ovens is analysed along with conductive cooking and cooking via the microwaves. The basic principles of cooking are explained and the optimal cooking methods are presented, based on published case studies in the international literature.
|Table of Contents:||
Energy sources and technologies for cooking
Energy consumption for cooking in Europe
Heat transfer in cooking
Materials used for cooking pots and their properties
The role of consumer behaviour for energy savings in cooking
|Bibliographic Reference:||Ampeliotis, K. (2015). Cooking [Chapter]. In Ampeliotis, K., & Sdrali, D. 2015. HOUSEHOLD TECHNOLOGY [Undergraduate textbook]. Kallipos, Open Academic Editions. https://hdl.handle.net/11419/3014|
|Is Part of:||
Kallipos, Open Academic Editions
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