The Natural Philosopher wrote:
Rod wrote:
Dave Liquorice wrote:
On Wed, 04 Feb 2009 20:34:47 +0000, Geoff Lane wrote:

Bake taters in the microwave: uses 25% of the enrgy (IIRC) ditto
with veg.
Don't taste as good though, can't beat crispy skins

Cook 'em through in the microwave and crisp the skins in the oven.
You'll still use less power as the oven will only be on for 15 mins
rather than the 45 to an hour for baking spuds normally.


What proportion of the cost if running an oven is used in getting it
up to heat?

All of it.

It always seem to me that it takes one hell of a lot to get it up to,
say, 170, but from then on it only cuts in intermittently.

So what is the difference between:

Cost of heating oven to temperature plus keeping it hot for 15 mins.

and

Cost of heating oven to temperature plus keeping it hot for 45 mins.

(I'd still guess that the pre-cook in microwave would be cheaper. But
possibly by quite a small margin. I certainly find our microwave
itself gets quite warm in cooking potatoes for a few minutes.)


Better use an Aga then. It heats teh room uniformly all the time, so
there is no need to open the window when the kitchen suddenly gets uber
hot because you have spent an extra 10Kwh cooking dinner.

An electric one? :-)

--
Rod

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onset.
Although common it frequently goes undiagnosed.
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