Range/Oven

Today’s new ranges use 28 per cent less energy than the average of those models used in homes today. Statistics indicate that the saturation rate for range/ovens is right at “one”, which means on average, there is one range for every household in Canada. Of these, approximately 97 per cent are electric, the remaining are natural gas ranges. The data presented here refers to electric ranges. The average life of a range is 18 years and because it is an appliance that is used at least once a day, energy efficiency is important.

Self-cleaning ovens cost slightly more than manual cleaning models, but are more efficient because they have higher insulation values. As a result less heat is lost, less energy is used and a more constant temperature is maintained. Convection ovens are more energy efficient than conventional models. Circulating fans distribute heat evenly throughout the cooking space. Not only does food cook more evenly, but it cooks faster and uses less energy.

As a result of an amendment to Canada's Energy Efficiency Regulations in 2003, ranges, ovens and cooktops manufactured after October 8, 2003 are now rated to a new energy consumption standard. Testing to the new standard resulted in a lower EnerGuide rating in kilowatt-hours per year. Several important changes were made to the calculation for the rating including the number of times the self-cleaning cycle is used. It is now recommended to use the self-cleaning function four times per year.

Over 77 per cent of Alberta’s electricity is generated by non-renewable fossil fuels, a major source of greenhouse gas (GHG) emissions. On average every home has a range, so energy efficient units can contribute to the province’s overall efficiency and GHG reductions.

Energy saving tips

Ensure the oven door seals are clean and tight. They should hold a slip of paper snugly. If the paper slips out easily, replace the seals. Alternatively, place a lit flashlight inside a cold oven and close the door. If you can see light around the door's edges, replace the seals.
Use minimum heat. Once boiling has started, turn the heat down to the lowest setting that will maintain boiling. A higher setting will not cook your food any sooner. Boiling will be faster and foods cook more quickly when lids are used on pots.
Every time you open the oven door, at least 20 per cent of the heat is lost. Use the oven light to check on food.
Baking in glass or ceramic cookware will allow you to turn the temperature down by 4° Celsius and foods will still cook in the same time.
Turn the oven off 15 minutes before cooking is done, the temperature will be retained, allowing cooking to continue with the residual heat.
Up-to-40 per cent can be wasted if the pot base is smaller than the cooking element. The base of the pot should just cover the electric cooking ring.
Ensure the bottoms of your pots and pans are smooth and flat. Food will cook faster and you'll use less energy when the pots make full contact with the cooking element.
Whenever possible, use an electric fry pan, toaster oven or microwave oven to reheat smaller quantities of food.