Cooking Appliances

In multifamily housing, it makes good sense to identify the best-performing energy source for a specific cooking appliance. It may also be problematic or expensive to provide natural gas. Fortunately, many improvements in electrical cooking appliances can actually favor them over gas-fired kitchen appliances. A particularly innovative technology in this regard is the use of electric induction elements in cooktops and range tops. The difference between conventional electric cooking and induction cooking is dramatic. Conventional appliances use large electric resistance coils to produce raw heat that radiates up to a pan above thus heating it and the surrounding surfaces at the same time. By contrast, induction elements use electromagnetic energy that is focused directly on the pan, placing heat specifically where it is needed and not on the cooktop surface. When the pan is removed, there is little or no lingering heat on the cooktop because it was never heated up in the first place. As a result, induction cooking is very energy efficient, using significantly less energy than other standard cooking elements. In fact, in a comparison of different types of cooking systems, induction cooking was found to be 20 percent more efficient than typical radiant electric, and 70 percent more efficient than gas.

Of course, many people who cook often indicate that they like the quick response to adjusting temperatures with natural gas. However, it turns out that induction cooktops or ranges are actually more responsive than natural gas. Heat levels can be instantly adjusted from a delicate simmer up to a high setting that can boil water in as little as 90 seconds. Further, different preset touch settings on the control panel can provide a level of digital heat responsiveness not found in other cooking appliances. Since the surface doesn't get hot, they can be cleaned up quickly and easily in case of spills.

Photo courtesy of Electrolux

Induction cooktops and ranges are among the best innovations in cooking appliances in recent times—they direct electromagnetic heat energy to the metal pans and not to the surface of the appliance.

Electric induction cooking appliances are easy to work into multifamily designs since they don't require any special electrical work—they can be connected to a standard electric range outlet or junction box. They are equally easy for users since no special cooking utensils are needed—any metallic pot or pan works just fine.

If a kitchen design calls for a stand-alone induction cooktop, instead of a range, then built-in wall ovens are an option. These versatile appliances can improve the work flow of a kitchen by being located according to their anticipated use and sized to suit the living unit. Choices in features and types will impact energy performance, but they also offer more options to suit the lifestyle of the occupants.

Convection ovens save time by using an internal fan to move heat inside the oven. They can average 20 percent more energy efficiency than standard ovens because the heated air is continuously circulated around food meaning heat is distributed more evenly, and cooking time can be decreased. Built-in microwave ovens are a known and expected time saver but they also generally use one-half to two-thirds as much electricity as a conventional oven, particularly when used for reheating small portions. In all of these cases, because less heat is generated in the kitchen, residual savings may accrue from reduced air conditioning loads in the unit.

Conclusion

Multifamily housing is making up a very large part of total building construction across the U.S. and Canada and is expected to do so for some time to come. Architects who recognize the opportunities provided and the readily available innovations on the market can create dynamic, timely, and appropriate designs that address the lifestyles of occupants and the budgets of the owners. At the same time, they can also readily achieve high performance that is sustainable over the long term.

Peter J. Arsenault, FAIA, NCARB, LEED AP, is a nationally known architect, sustainability consultant, technical writer, and continuing education presenter. www.linkedin.com/in/pjaarch

SPONSORS