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CityU's measured electricity cost for two mosquitoes to cook two foods and one soup The induction cooker saves half of the cost and emits less carbon

2021-02-09T16:11:22.788Z


The Lunar New Year is approaching, but the social distancing measures have not been relaxed. Many citizens have no choice but to cook family dinners at home. CLP commissioned universities last year to test the energy consumption of cooking two dishes and one soup with different stoves.


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Written by: Lao Minyi

2021-02-10 00:00

Last update date: 2021-02-10 00:00

The Lunar New Year is approaching, but the social distancing measures have not been relaxed. Many citizens have no choice but to cook family dinners at home.

CLP commissioned a university last year to test the energy consumption of cooking two foods and one soup with different stoves, and found that using an induction cooker only costs two yuan, which is nearly half the cost of cooking with an open flame; carbon dioxide emissions are also reduced by nearly 15%.

CLP commissioned the School of Energy and Environment, City University of Hong Kong in August last year to cook two kinds of food and one soup, namely stir-fried beef with choy sum, fried pork chop and pork bone soup with green carrot and corn, using induction cooker and open flame cooking methods. The energy consumption of the stove.

In the test, the same cooking time was used, and the results showed that the energy cost for electric cooking is only about 2 yuan, while the open flame cooking costs 3.8 yuan.

Comparing the carbon dioxide emissions of the two, electricity cooking emissions are 0.83 kg, while open flame cooking emissions are 0.97 kg, a difference of 14%.

Leung Kwok-hee, a professor in the School of Energy and Environment at City University, who is in charge of the test, said that according to the "Hong Kong Energy End-use Data" published by the Electrical and Mechanical Services Department last year, cooking accounts for nearly 30% of household energy use.

He pointed out that the induction cooker directly heats the bottom of the wok and the bottom of the pot, and the heat in the cooking process will not be lost in the air, which helps to save cooking time and energy.

The instrument shows that the high heat is mainly concentrated in the cooking container, and the surrounding environment has not increased significantly.

(Photo by Lao Minyi)

Since its opening, some restaurants have used electric energy for cooking, and demonstrated on-site cooking of shrimp in tomato sauce, scallop bean sprouts and small column of radish soup. It takes 22.5 minutes.

According to the electricity consumption displayed by on-site equipment, the energy cost for two foods and one soup is only about 6 milligrams.

He Siu-an, the executive chef of restaurants, believes that he will not lose his "wok gas" due to the use of electricity, he will not sweat profusely when he is close to the burner, and the induction cooker is easier to clean.

CLP Residential Customer Service Director Lin Haowen said that citizens are traditionally used to cooking with open flames. Only more than 10 years ago, many Hong Kong people began to accept the use of induction cookers. They believed that the energy cost of cooking with open flames was slightly more expensive. It is also more secure, and I believe that more residential and restaurants will be converted.

Liang Guoxi (left) said that the induction cooker directly heats the bottom of the wok and the bottom of the pot, and the heat in the cooking process will not be lost in the air, which can save cooking time and energy.

(Photo by Lao Minyi)

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Source: hk1

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