Abstract
A low-emissivity oven (LEO) provides an energy-efficient alternative to a conventional domestic electric oven. A prototype domestic LEO is described and its energy performance is assessed and compared with that of a current generation domestic electric oven and previous test-rig ovens. In standard tests, the prototype achieved energy-savings of 36–57% when compared with the commercially-available oven, providing thermal performances similar to those of ‘idealised’ test-rig ovens. It is, therefore, recommended that manufacturers implement low-emissivity oven designs for domestic users as a means of speeding thermal performance, reducing energy consumption, and thereby reducing the emissions and peak electrical demands associated with domestic cooking.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
