Chris B wrote:
baking/toasting I agree with you but long slow cooking with a slow
cooker is I think more efficient than using an oven for stews and soups.

When I lived in Hong Kong I had a slow cooker, I'd dump scraggy lumps
of meat and veg in it before going to work in the morning, when I got
home in the evening a delicious stoo. From memory it had something
like a 50W heater in it. 50W for 8 hours or so? 400Whr, 0.4kWhr, 5p?

jgh