Effect of Daily Eco-cooking in the Home on Saving Energy and Reducing CO<sub>2</sub> Emissions

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  • 日常調理における調理操作の違いが消費エネルギーおよびCO<sub>2</sub>排出量の削減に及ぼす影響
  • 日常調理における調理操作の違いが消費エネルギーおよびC02排出量の削減に及ぼす影響
  • ニチジョウ チョウリ ニ オケル チョウリ ソウサ ノ チガイ ガ ショウヒ エネルギー オヨビ C02 ハイシュツリョウ ノ サクゲン ニ オヨボス エイキョウ

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Abstract

This study took up the ten most commonly served dishes in today's homes, and measured the effects of different cooking appliances, instruments, and operations for saving energy and reducing CO2 emissions.<br>It found that CO2 emissions could be reduced by about 30% by making toast with a grill, 44% by frying bacon and eggs with a Teflon pan, in addition, 59% without oil and water, 42% by making coffee through the drip method, 25% by stir-frying after mixing eggs and rice together when making fried rice, 39% by using a gas stove to cook rice, 19% by roasting fish in a grill, in addition, 18% by changing the way in which the fish is cut, 38% by crushing whole dried sardines to make miso soup, 26% by using drop lids when simmering vegetables Japanese-style, 16% by using less water when boiling ohitashi green vegetables, and 72% by dicing potatoes smaller when making curried rice.

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