Cooking food in ovens and stoves
Madlavning i ovne og på komfurer)
 

Denmark
  2002

Process description       

The present data refer to cooking in ovens and stoves in private homes in Denmark. The technology of equipment and method of cooking is mixed and described briefly below.

Data collection and treatment

Danish consumer organisations and electricity suppliers measure and publish information about electricity consumption of various types of cooking. The data below are derived partly from  Forbrugerstyrelsen and the two electricity suppliers NESA and NVE.
 

Technical scope

Electricity consumption for the cooking process is included. Saving of house heating during winter time due to excess heat production has not been taken into account. Loss of heat due to ventilation during cooking has not been included.
 

Representativity 

Electricity consumption for the cooking processes is determined by three main factors: the practice of the cook, the applied technology, the condition of the equipment, and the electricity consumption can vary a lot depending on the actual conditions. The present data do only represent a small selection of cooking processes and equipment and do only provide an order of magnitude. A comprehensive collection of printed recipes with associated electricity consumption data is available from NVE. 
 

Electricity consumption
 

Food preparation process

Quantity 

Electricity consumption
kWh

Source

Boiling

 

 

 

Water (pot and electric stove)

1 kg

0.18

1

Water (electric kettle)

1 kg

0.12

1

Vegetables (pot and electric stove)

1 kg

0.12.–0.22

1

Pasta (pot and electric stove)

250 g
(before cooking)

0.24-0.50

1

Rice (pot and electric stove)

4 dl (before cooking)

0.24-0.5

1

Frozen beans (microwave oven)

500 g frozen beans + two spoons of water

 0.25

3

Frozen beans (pot and electric stove)

500 g frozen beans + 200 ml of water 

0.15

3
Fresh carrots (microwave oven) 350 g carrots + two spoons of water 0.20 3

Baking

 

 

 

Pita bread: 225C, 20 min.

-

0.10

1

Bread (2000C, 25 min.)

16 buns

0.15

1

Bread (200-2200C, 20 minutes)

24 buns

0.36-0.54

2

Pizza: (2000C, 40 min.)

one

0.40

1

Cake (1700C, 60 min.)

3450 g dough

0.70-1.1

2

Heating conventional oven to 2000C

-

0.5

2
Heating hot-air oven to 2000C

-

 0.3

2

Sustaining 2000C one hour in conventional oven

 -

0.5

2
Sustaining 2000C one hour in hot-air oven

-

0.9

 2
Baked potatoes (combined microwave and traditional oven)

4 large potatoes 

 0.75 3

Baked potatoes (microwave oven with grill)

4 large potatoes 

0.27 

 3

Roasting

 

 

 

Meat balls

700 g

0.008

1

Sources: 1)  Data are estimated based on about 10.000 investigations per year in more than one decade by school children at various types and qualities of ovens and stoves (NESA, 2002). 2). Data are estimated based on measurements at new equipment with hot-air and traditional heating (Forbrugerstyrelsen, 1997). 3) Folder about microwave oven's electricity consumption (NVE, 2001).
 

References

Forbrugerstyrelsen (1997): Tekniske meddelelser – undersøgelse af komfurer. In Danish.

NESA (2002): NESA’s "Energy school" and personal dialog with Charlotte Enoch. In Danish.

NVE (2001). Mikrobølge- og mikrokombiovne. Temaaften i Holbæk, Kalundborg og Svinninge, februar 2001. In Danish.


 Administrative information

 

Data URL: http://www.lcafood.dk/processes/cooking/privatecooking.html
Version no.: 1.00
Authors: Per H. Nielsen 2.-0 LCA consultants.
Data entry: Data have been entered in this format by Per H. Nielsen (2.-0 LCA consultants).
 Data completed: October 2003.