EnerGuide Appliance Directory 2005

Appliance Energy-saving Tips and Distributors by Brand Name

Cooking Appliances

You'll spend a little more to buy a self-cleaning oven, but you'll save money over the life of the appliance. That's because self-cleaning ovens are usually better insulated than standard ovens. As a result, every time you cook, you lose less heat, use less energy, save money and help protect the environment.

Convection ovens contain fans that keep heat moving throughout the cooking space. Not only do these ovens cook more evenly, but they also cook faster. That way you use less energy and have more time to enjoy the results.

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 results 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; this was lowered from 11 times per year to 4 because consumers are not using these appliances as much as they did in the past.

Cooking-appliance categories

Ranges

Ranges are listed as either self-cleaning or non-self-cleaning models.

Ovens

Ovens are listed as either single or double units. EnerGuide calculates the energy-consumption rating of double ovens as an average of the two units, rather than their total energy use.

Cooktops

Beginning in 2004, EnerGuide also regulates cooktops that use tungsten-halogen elements. As a result, this directory now lists five different types of cooktop appliances:

CT   Conventional top
ST   Smooth top
MT   Modular top
SS   Solid surface
TH   Tungsten halogen

Note: Currently, the EnerGuide rating for cooking appliances does not include the following:

• Modular cooktops that feature magnetic induction elements
• Units designed for 120-volt use
• Gas-fired cooktops and ovens

Energy- and money-saving tips

• Be sure to read your new appliance's owner's manual; it's full of hints to help you operate ranges, cooktops and ovens at optimum efficiency. Many range manuals also include great cooking recipes.
• Match your pot to the size of the cooking element. The base of the pot should just cover the electric cooking ring. If the pot is too large for the element, more energy will be required to heat the pot. If the pot is too small, energy is lost.
• Make sure 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.
• Make sure your oven's door seals are clean and tight. They should hold a slip of paper snugly. If paper slips out easily, replace the seals. Here's another way to check the seals: place a lit flashlight inside a cold oven and close the door. If you can see light around the edges of the door, the seals need to be replaced. Use the flashlight to check refrigerators and freezers as well.
• Use minimum heat. After the water is boiling, for instance, turn the heat down to the lowest setting that will maintain boiling. A higher setting will not cook your food any faster.
• No peeking! Every time you open the oven door, at least 20 percent of the heat is lost. Look through the window in the oven door instead.
• Whenever possible, use your cooktop, toaster oven or microwave oven to reheat smaller quantities of food.

Listing of Cooking Appliance Distributors by Brand Name

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