Microwave/Convection Versus Electric Range Ovens: Tradeoffs in Energy Use, Time, and Food Quality
Source abstract
Abstract
When 13 foods were baked, broiled, or roasted in a microwave/convection oven and a self-cleaning electric range oven, the microwave/convection oven used less energy and time than the range oven with no significant change in food quality.
Only a short abstract or summary was supplied by the source.
Source: openalex_inverted_index · Quality: short
Research context
OpenAlex topics: Food Waste Reduction and Sustainability · Food Drying and Modeling
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References (5)
Show source-provided references
1. Cullars, B. A. (1984).Energy utilization, time, and quality of foods prepared in a microwave/convection versus a conventional range oven. Unpublished Master’s thesis, Virginia Polytechnic Institute and State University, Blacksburg, VA.
2. Hill, S. and Anderson, J. (1983). Comparison of energy consumption, energy costs, and cooking time required to cook selected food items using four methods. Proc. College Educators in Home Equipment Conference, Lincoln, NE.
3. Laughon, G. W. (1980). Energy and time required to prepare selected foods with a conventional electric range and a countertop microwave oven.Unpublished Master’s thesis, Virginia Polytechnic Institute and State University, Blacksburg, VA.
4. Nasser, N.J. (1984). Combination microwave-convection ovens: Energy consumption, percent weight loss, volume, percent reflectance, and quality attributes of yellow cakes baked in three pan materials and with three cooking modes.Unpublished Master’s thesis. The Ohio State University, Columbus.
5. Sharp Carousel Convection Microwave Sales Guide. (1983). Paramus, NJ: Sharp Electronics Corporation.