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polygonum

On 11/05/2016 22:58, wrote:
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

Conveniently ignoring that most slow cooker recipes talk about putting
HOT ingredients into them. And often frying off at least some ingredients.

Most of the ones I remember have a range of settings from something like
100 to 250 watts.

--
Rod