Editing Talk:Updated cooking methods in modern kitchens
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:Some comparisons would be great. I think you're probably right about the electric kettle. --[[User:Chriswaterguy|Chriswaterguy]] 08:37, 29 February 2012 (PST)
:Some comparisons would be great. I think you're probably right about the electric kettle. --[[User:Chriswaterguy|Chriswaterguy]] 08:37, 29 February 2012 (PST)
::It's probably in rounding-error territory compared to the big contributors to personal carbon footprint such as driving, flying, and heating. (For example, even driving a Prius - the most fuel-efficient car sold in the US besides the handful of all-electrics - the average American distance of 12,000 miles per year spews about 3.5 tonnes of carbon dioxide, and cooking for one person generates far less. A slight improvement in cooking efficiency would have a tiny impact compared to the choice to live car-free.) But still, there are 7 billion people on Earth now and probably every single one of them either eats cooked food or would like to. And in poor countries there are shortages of cooking fuel, so any improvement in efficiency would help. It's possible that boiling water in a conventional pan over an open flame consumes several times more fuel than necessary. We should also calculate the ideal case which would be the minimum amount of fuel required to heat an amount of water from room temperature to boiling, if all the heat of combustion could end up in the water. Then compare that to the observed efficiencies of locomotive multi-tubular boilers. --[[User:Teratornis|Teratornis]] 15:35, 3 March 2012 (PST)
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