2020 Volume 71 Issue 10 Pages 648-656
In recent years, abnormal weather due to climate change has occurred frequently. The challenge is to control carbon dioxide emissions, the main cause of global warming.
Therefore, in this study, we decided to quantify the effect of energy saving methods on CO2 emission reduction in basic cooking.
We measured the amount of electricity and gas used under set conditions using currently available cooking equipment and utensils.
Eleven items in the following four categories were surveyed: “Adjustment of fire intensity and selection of cooking utensils”, “Simultaneous cooking,” “Preparation of appropriate amounts when necessary,” and “Selection of cooking equipment and functions”.
It was confirmed that the energy saving methods implemented would lead to a CO2 reduction of approximately 7 to 74%. From the above, it was suggested that an energy saving effect could be expected by making energy saving efforts when preparing meals.
