Lisa Bonnema, contributing editor, wrote our August 2009 report on cooking appliances. She found that, in Europe, the United States and elsewhere, there is a lack of standards for energy efficiency in cooking appliances. In the U.S., there is no Energy Star designation for cooking appliances.
This leaves appliance OEMs with the freedom to promote the energy efficiency of their cooking appliances in whatever way works best for them. Many appliance producers are promoting induction cooktop technology as being highly energy efficient.
But not everyone agrees, as shown in this excerpt from our “43rd Annual Report on Cooking Appliances: Where’s the E in Cooking?”:
David Ward, a senior scientist at the European Commission–Joint Research Centre (JRC) in Ispra, Italy, feels cooking engineers still have a lot of work to do. “Induction has that ‘Star Trek’ appeal, but once this wears off, it is a technology that devours energy (directly and indirectly), has serious RFI [radio-frequency interference] issues, and forces the consumer to behave in a way that is often not easily accepted.”
Ward goes on to note that the energy used in manufacturing a product is often not taken into account. Read the entire article:
What do you think? Comments welcome!