My new oven - a sensible solution for saving energy

Posted by Guest Blogger on November 21, 2011

There’s been a lot of buzz about energy conservation in recent years, and as you probably know, conserving energy is not always easy to do. However, I’ve discovered a way to save energy while cooking and baking, which may be very helpful during the upcoming holiday season.

My wife and I recently purchased a new electric cooktop with a double oven. Prior to this purchase, we had a conventional electric oven for many years. We knew it was time for an upgrade and thought this might be a convenient, energy-efficient solution.

Since our purchase, we’ve really enjoyed the cooking flexibility and the savings that go along with having a double oven. The lower oven is a regular-sized oven – much like any standard-sized conventional oven – but has options to choose from like convection cooking and AccuBake temperature control (this helps regulate heat levels in the oven) so you are not compromising the oven size.

The top oven is approximately half the size of the lower oven. Because it’s smaller, it preheats to the set temperature much faster and uses less energy to maintain that temperature. We’ve found that we use the smaller oven much more than the bottom oven as it works great for quick dishes like pizza, French fries and chicken nuggets for the grandchildren. It also works great for baking cookies for those who have a sweet tooth.

In addition to its energy-saving abilities, another nice feature that my wife likes is the ability to cook two dishes at the same time at different temperatures. This way, you don’t have to wait for one dish to get done before starting another or guess on a mid-range temperature when trying to cook to dishes at once.

If you are in the market for a new cooktop, you may want to consider a double oven whether it is electric or gas. We’re happy we did. Happy cooking!

Photo courtesy of www.whirlpool.com