HomeMy WebLinkAboutClinton News-Record, 1977-11-10, Page 24Kitchen good place to start
One of the biggest energy -
using rooms in your home is
the kitchen. It's a good place
to look for ways to save.
There are many, many
appliances on the market, all
promising to make kitchen
work lighter. However,
before you buy a new item or
replace one that's worn out,_
ask yourself three simple
questions:
Do I really need this new
item? How often will it be
used? •Do my friends or
neighbors have one? Can I do
the job manually or with an
appliance I already own? Is
there an alternative that
won't consume energy?
Can I avoid those energy -
draining frills?- There's no
doubt that I need the basic
refrigerator and stove. But do
I really , need a butter war-
mer, an ice -cube dispenser,
or a rotisserie?.
What will the appliance
cost me in energy and cash to
operate? What's the power
requirement over a year? Is
there a more efficient unit
with a lower operating cost?
At a time when energy
consumption is important and
many people are questioning
the value of gadgets, take a
thoughtful moment to
honestly assess your needs.
Will a host of appliances
really liberate you from
kitchen work?
These are all questions of
personal choice and only you
can answer them.
The biggest user of energy
in the kitchen is usually the
stove — electric or gas. You
can economize and still turn
out delicious meals.
Using the oven rather than
several elements saves
energy because once the oven
reaches the required heat it
shuts off and cooks with
stored heat. Elements, on the
other hand, are always on.
With little forethought,
meals can be planned to save
energy. How about a total
oven meal: casserole, baked
potatoes and baked apple
dessert. If you have several
items that usually cook at
different temperatures,
select the average tem-
perature and remove each as
it's done.
Cook a larger -then -needed
quantity of one meal. Freeze
a portion of it for another day
(as soon as it has cooled to
room temperature). You'll
save energy and money.
The more quickly you can
put an item into a hot oven the
less heat will be lost. Did you,..
know that each time you open
the,door you lose about 20 per
cent of the heat that's inside?
Don't peek!
If you're toasting or
broiling, use a smaller ,ap-
pliance such as- a toaster or
fry pan. Remember that
toasting bread in the oven
takes three times more
energy than in a pop-up
toaster.
Usually pre -heating is a
waste of energy — except for
cakes and pastries. Items
that will be cooking for more
than an hour do not need a
pre -heated oven. And setting
the oven temperature higher
than required won't make the
oven heat up more quickly.
Glass or glass ceramic
baking dishes transfer heat
more efficiently than metal
and let you set the tem-
perature about 25 Fahrenheit
degrees (14 Celsius degrees)
lower.
Most frozen foods,
especially meat, should be
thawed before cooking. (Do it
in the refrigerator to avoid
bacteria build-up.) Cooking
frozen food takes longer and
uses more energy. Take meat
out of the refrigerator about
an hour before cooking time
to warm up, but be sure to
keep it covered.
If you're cooking a roast
you can save energy by
turning off the heat about 30
minutes before it's finished.
The remaining heat should be
enough to finish the job.
At least once a year and
preferably more often, check
the temperature of your oven
with a thermometer. You'll
make sure that the dial is
accurate and that you're not
wasting energy.
You can easily warm some
items —buns or plates — with
retained oven heat, after the
main meal is cooked. Now, do
you really need an electric
bun warmer?
The oven is an expensive
and inefficient way to warm
the kitchen. If you need more
heat, a small space heater
makes more sense.
Here are some ways to save
on the top of the stove.
Buy pots and pans that are
bright and shiny, with
straight sides and flat bot-
toms and tightly fitting lids.
Your foods will cook more
quickly, more evenly and
more economically.
The bottom of the saucepan
should cover the element
entirely but not extend more
than one inch beyond the
outer ring of the element.
When you're cooking any
vegetable, use only a small.
amount of water.. You don't
even have to cover all the
vegetables with water ; the
steam will cook them. You'll
save energy, vitamins and
flavor.
Once the water is boiling,
turn the dial to the lowest
heat that will keep it boiling.
A higher setting only creates
more steam and doesn't
speed up the cooking.
Use a double boiler for
vegetables, sauces and
heating cold food. One
element instead of two!
A pressure cooker is a good
fuel -saver. Use it for stews,
soups, pot roasts and almost
all your vegetables.
A vegetable steamer is
another good idea. This
small, collapsible metal
basket folds or expands to fit
most saucepans. Very little
water — or energy — is
needed to steam food.
Another way to save is to
turn off electric burners 2 or 3
minutes before the end of the
proper cooking time. The
elements will stay hot and
food will continue to cook.
Many families have ga,s
stoves, especially in western
Canada. Most of the points
above apply to both electric
and gas stoves, but here are
two special points for the gas
people.
A clear, blue flame is a sign
of top efficiency. If the flame
is yellow, or has yellow
streaks in it, something is
probably clogging the outlets.
Turn off the gas, remove the
burner and clean the parts
with a wire pipe -cleaner. If
this doesn't improve the
flame, call your serviceman.
When you have pots or pans
on the burner elements, the
flame should be just touching
the bottom. It's a waste of gas
to send the flame licking up
the sides.
Refrigerators are now an
accepted part of Canadian
life, and freezers arer'steadily
growing in popularity. They
are both large consumers of
energy, so it really pays to
shop around when you're
buying a new model.
The first shopping decision
you'll have to make is bet-
ween a standard and a "frost -
free" model. If you take the
frost -free unit, you'll pay
more when you buy it and up
to 50 per cent more for the
electrical energy to run it.
Example: A standard 12
cubic -foot model that con-
sumes 850 .kilowatts a year
adds about $20 to your
electrical bill. A similar frost -
free model could use about
1,200 kilowatts, and cost $28.
The same holds true for
freezers, with the frost -free
model using a good deal more
energy.
Before you buy any model,
check the quality of in-
sulation. In a cheaper unit
that - is poorly built, the
compressor will run more
Turn to page 5 •
e
Page 3
Move heat around efficiently
It's one thing to produce
heat efficiently, but that's
only part of the battle. The
next important topic is
moving it to where you want
it.
There are four basic types
of heating systems:
Warm air. Air is heated and
then circulated through the
house with the help of a fan or
by gravity.
Hot water. Water is heated
and pumped through pipes
and radiators.
Steam. Water is boiled to
produce steam which then
circulates through pipes and
radiators.
Electricity. Electricity is
supplied directly to each
'room in the house and sup-
plies heat through heating
elements and radiators.
Warm -air heating is the
most common system in
Canada. Cool air is drawn
from the house through the
cold -air registers. 'It- is
filtered and a fan forces it
over the heat exchanger
where it picks up heat from
the firepot. It then circulates
in ducts to air registers
throughout the house.
The fan usually starts after
the burner, and is controlled
by a thermostat that
measures, the temperature of
the air in the heat exchanger.
You'll notice that the fan
often keeps running after the
burner has cut out. Air is still
being heated; energy in the
furnace would be wasted if it
shut down right away. The
warm -air temperatures at
which the fan cuts in and out
are easily set by a control
switch on the front or side of
the furnace.
The serviceman usually
sets the fan to cut in at 175-200
degrees F (80-93 degrees C)
and out at 140-150 degrees F
(60-65 degrees C) . This is a
high range. To extract more
energy from the furnace, set
the fan to cut in at 120 degrees
F T49 degrees C) and out at
100 degrees F (38 degrees C).
The fan will start to circulate
the hot air sooner and will run
longer after the thermostat
has cut off the burner.
For the last minute or so of
fan operation, the circulating
air may feel a little chilly to
someone sitting close to a
register. You want the best
setting for your needs and
may prefer the cut-out
-temperature higher than 100
degrees F (38 degrees C).
Lubricate the fan motor.
Give it a squirt of oil two or
three times during, the
heating season.
Check . belt tension and
alignment. There must be
proper alignment between
the pulleys of the electric
motor and the fan. Belt
tension ' is also important.
These items should be in-
cluded in your annual ser-
vicing, but you can check
them yourself as well. (The
diagram of the warm -air ,
heating system shows you the
location.)
Before you do anything,
turn off the master power
switch. Oil the motor and then
Turn to page 4 •
416 Is Your Old Furnace Costing Extra $$$ With Rising fuel Costs
•
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•
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are good reasons for maxi-
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Heat exchangers are made of heavy gauge steel for durability, sturdiness
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% PER ANNUM
Conserving Energy is something every
Canadian Should do.
If your energy saving project is going tobe expensive --
home insulation, home improvements, or a new car that
will save on gas and oil -- come in and see us.
Our low-cost loans can help save you money.
Reminder! Clinton Community Credit Union
ANNUAL MEETING
in the Ministry of Agriculture Board Room, Clinton
•
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