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Major Appliances Have Two Price Tags 

Every appliance has two price tags. The first is the price you pay when you purchase the appliance. The second is the cost of operating the appliance over its lifetime. You might be surprised if you consider how much it costs to operate an appliance compared to what seemed to be a good deal when you purchased it.

When you shop for a new appliance, look for the ENERGY STAR® label. Appliances with this label usually exceed minimum federal standards by a substantial amount. ENERGY STAR® rated products are always among the most efficient available today.

Also look for the EnergyGuide label displayed on most major appliances. The bright yellow and black EnergyGuide labels do NOT tell you which appliance is the most energy efficient, but they will tell you how much it will cost to operate the appliance so you can make your own comparison.

Ranges/Cooktops/Microwave

Conventional ovens must first heat about 35 pounds of steel and a large amount of air before they heat up the food. Tests indicate that only 6 percent of the energy output of a typical oven is actually absorbed by the food.

Convection ovens cook faster because of a small fan in the back of the oven wall circulating the heated air.

Microwave ovens use less energy to cook small portions of food than an electric or gas oven because most of the energy generated in the microwave is delivered to the food. Less heat is produced with the microwave; therefore, the kitchen stays cooler.

Electric coil element cook tops expend energy heating up, while gas cook tops offer instant heat. Electric ceramic glass cooktops feature electric coils directly under translucent glass, extending the heat-up time.

Consumer Tips

  • Consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. If you use the self-cleaning option more than once a month, you will use more energy than you will save with the extra insulation. Consider using the self-cleaning feature immediately after regular baking when the oven is still hot. Less energy will be required to reach the cleaning temperature.
  • Dual-element burners allow you to switch between a large high-power burner and a small low-power burner.
  • Keep range-top burners and reflectors clean; they will reflect the heat better and save energy.
  • If you must peek into the oven while something is cooking, purchase a model with a window. Each time you open the door, the temperature drops about 25 degrees.
  • Preheat ovens only when necessary. Unless you are baking breads or pastries, you may not need to preheat the oven at all.
  • Don't lay foils on racks. Food cooks more quickly and efficiently in ovens when air can circulate freely.
  • Use glass or ceramic pans in ovens. You can turn the temperature down about 25 degrees and cook foods just as quickly.
  • Use toaster ovens to cook small or medium-size meals.
  • Check gaskets for good fit.
  • When using gas, use a moderate flame and make sure the flame is blue. A yellowish flame indicates an adjustment is needed because the gas is burning inefficiently. 
  • Gas ranges are energy efficient because heat is transferred immediately to the cooking surface and extinguished immediately when turned off. New electronic pilotless ignitions reduce gas use by about 30 percent over a continuously burning pilot light.
  • Electric cooktops have a number of new burner types on the market: solid disk elements, radiant elements under glass, halogen elements, and induction elements.
  • Solid disk elements and radiant elements under glass are easier to clean; they take longer to heat; and they use more electricity.
  • Halogen elements and induction elements are more efficient than conventional electric coil elements. Induction elements require that you use only iron or steel pots and pans. Aluminum cookware will not work with induction elements.
  • If the actual cooking time for foods prepared in your oven varies greatly from the recommended cooking time, check your thermostat.
  • Keep the inside of the microwave oven clean.
  • If you are cooking small quantities of food, use the toaster oven, electric skillet, or microwave oven rather than your big oven.
  • Use timers and meat thermometers to avoid over-cooking and wasting energy.
  • Defrost foods in the refrigerator before cooking to reduce cooking time.
  • The range hood should ventilate to the outside and not simply recirculate and filter the cooking fumes. This is especially important with gas ranges. Also be careful about the sizes of fans. Too large a fan can waste energy and cause back drafting of combustion gases into the house. This is a major concern with large downdraft ventilation fans used with some cooktops and ranges. Ask about make-up air ducts available for these models.

Sources:
U.S. Department of Energy
U.S. Environmental Protection Agency

 

This publication is a part of the Sustainable Housing and Environment Series, published by Mississippi State University Extension Service. For other publications in this series, contact your county Extension Office.

By Dr. Frances G. Graham, Extension Housing Specialist, School of Human Sciences

Mississippi State University does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or veteran status.

Information Sheet 1607
Extension Service of Mississippi State University, cooperating with U.S. Department of Agriculture. Published in furtherance of Acts of Congress, May 8 and June 30, 1914. RONALD A. BROWN, Director

Copyright by Mississippi State University. All rights reserved.

This document may be copied and distributed for nonprofit educational purposes provided that credit is given to the Mississippi State University Extension Service.
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