Journal of Microwave Power and Electromagnetic Energy (JMPEE)

 

TITLE

Microwave/Convection Versus Electric Range Ovens: Tradeoffs in Energy Use, Time and Food Quality [PDF]

AUTHORS

B. C. Samuel and R. P. Lovingood

1986

21

1

1-8

YEAR

VOLUME

ISSUE

PAGES

 

Abstract

When 13 foods were baked, broiled, or roasted in a microwave/convection oven and a self-cleaning electric range oven, the microwave/convection oven used less energy and time than the range oven with no significant change in food quality.