Does using an electric coil stovetop at lower heat use less electricity?

Question

Smaller coils are rated at 1500 watts.

Does cooking at a lower temperature setting use less electricity?

Or should I look into buying a pressure cooker or slow cooker.

Answer 1

Well, not really. When you cook you need to bring what you are cooking up to some temperature, perhaps holding it there for a time. That takes a certain amount of power in the form of heat to do. If you turn the heat down, you lengthen the time you need to cook it. It pretty much balances out.

Pressure cookers help the situation by trapping more of the heat. So does simply using lids on the pots whenever possible, especially if the lids are glass or pyrex.

Now if you use gas to cook with, you'll lower your cooking energy bill by about half.

Answer 2

There is a difference between "smaller" coils and coils that are rated at lower wattage. If you have a coil that is larger than the pan you put on it, the part of the coil that is outside the diameter of the pan will produce heat that won't be transfered to the pan, and will therefore use "more" electricity to provide the same amount of heat to the pan than a coil that was smaller than the diameter of the pan. However, if two coils of equal size, both smaller than the diameter of the pan are used, the consideration then becomes one of heat lost by the pan. In other words, the "longer" the pan stays on the stove, the more heat is lost from the pan to the outside air, so cooking at a lower heat could use more electricity than using a higher setting. If the pans you are using are of a different thickness, it will take more heat to warm up the thicker pan and will therefore result in you using more electricity to cook the food (the pan becomes a heat "sink" that provides a more consistant temperature, but has it's own heat requirement). Add to this the fact that many stoves 'pulse' power to a heating element to provide a lower heat setting. This pulsing is less efficient than a constant power requirement and could also result in your using more electricity. If most of your cooking is at lower temperatures, going to a lower wattage coil would be a way to increase electrical efficiency. So, there is no easy answer to your question, other than "it depends". Pressure cookers allow you to cook foods at a higher than "atmospheric boiling point (212 degF) by creating a space where an increase in pressure will will result in an increased boiling temperature, thereby cutting your cooking time. They are very efficient for foods you intend to boil. A slow cooker is an inefficient way to cook food, but a good way to cook foods that require a long cooking time at lower temperatures (plus they don't have to be watched to prevent "burning" as much). A good kitchen should have both a pressure cooker "and" a slow cooker, but not for electrical savings (they're just the right tool for the job when they're required).

Answer 3

Energy is the combination of the wattage used and the amount of time it is used.

So if you cook at 3000 watts for 5 minutes and then cook the same thing for 10 minutes at 1500 watts the amount of energy used is the same.

A slow cooker runs all day long and may not save any energy in the long run.

Answer 4

Using less electricity to do a job will save money, provided that it does not take overly long to get it done. Then it may cost more. Try to match the burner size to the pan size. To boil, turn it all the way up, then to keep it boiling, turn it down and cover it to retain heat and use the lowest setting. Food quality and nutrients retained use the lowest and shortest cooking time. Crock pots are great but they can destroy a lot of nutrients, especially vitamins, with long slow cooking. Pressure cookers are great for some things, but water under pressure is hotter that boiling water not under pressure and that will destroy nutrients. It is used mostly to sterilize anyway and has little value otherwise. Cook foods as light as possible to maintain nutrients and for meats, internal temperature is important to keep from getting sick from food borne illnesses. A meat or cooking thermometer is a really important kitchen gadget and costs very little for all it does. Know that you plan to get one (hint hint) get a fudge recipe and lean to make candy! Yum! And deep fried food! Yum! But don't forget the garden salad to keep the guilt from ruining all that soul food.

Answer 5

Well, we can look at this two ways, if you are at home and can watch your one pot wonder of deliciousness and stir it often, then yes, you can use your Dutch Oven in the same way, kind of. Your Slow Cooker has all around even heat,(and requires no babysitting) while your pot on the stove top only has bottom heat and might require some attention, even at the lowest temperature possible. Slow Cooker recipes are also layered in certain ways that enhance each level of flavor, whereas, you won't have to do that in a Dutch Oven or Stove Top pan. Little differences here, but none to be majorly concerned over. I would say yes, but don't leave your dinner or house for 8 hrs. while your creation is on the stove. Happy Cooking and Sunday Night to you!

Answer 6

Of course using less heat uses less energy. Slow cooker is fine. Pressure cooker will cook faster but only good for certain things.

Answer 7

Pressure cookers are very good . There is also the microwave that doesn't heats up the house etc. Microwaves are very good for conserving food and energy.