Abstract
We compared the energy requirement and CO2 emission of cooking in an iron wok and other cookware by different cooking methods. Measurements were made of the amounts of gas and water used during cooking, the temperature inside the food, and the duration of heating until cooked. The results were converted into CO2 emissions.
When stir-frying, the wok delivered respective energy savings of about 26% and 56% compared to the iron and Teflon-coated frying pans. When frying, the wok brought corresponding energy savings of about 13% and 47%. When deep-frying, the wok used about 16% less energy than a fryer. When steaming, a steaming basket placed in the wok used about 7% less energy than a steam cooker. When stewing, the wok did not save any energy.
The results of the study show that, with four of the five cooking methods, using the wok saved both energy and reduced CO2 emissions in the range of 7-56%.
