Abstract

Kitchens are a critical component of the opportunity for improved sustainability in the built environment. Residential and commercial kitchens are spaces of high energy use due to the requirements of the cooking and refrigeration equipment. Additionally, a review of the ASHRAE list of typical building heat loads shows that the kitchen is a prominent source of both sensible and latent heat. This study is a continuation of research presented at the Common Ground 11th International Food Studies Conference on the energy impact of external emissivity of cooking vessels. Current data includes an expanded set of vessel materials and their emissivities over a range of cooking temperatures. While the authors’ previous research focused directly on the reduction in cooking energy via the use of low emissivity cooking vessels, this updated study expands the impact by addressing the additional energy savings due to the reduction in radiant heat to the environment. This is important as the energy required by building heating, ventilation and air conditioning (HVAC) systems is reduced. Rarely is such a simple modification as proposed here (changing vessel materials) so impactful to the energy loads in the built environment. These data can inform material selection for other built environment functions such as radiators and external building surfaces.

Presenters

Jeff Ramsdell
Professor, Sustainable Technology and the Built Environment, Appalachian State University, North Carolina, United States

Carla Ramsdell
Practitioner in Residence, Physics and Astronomy, Appalachian State University, North Carolina, United States

Details

Presentation Type

Paper Presentation in a Themed Session

Theme

Environmental Impacts

KEYWORDS

Energy, Emissivity, Physics, Kitchen, HVAC, Cooking, Sustainability, Materials, Radiation

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