Use of Four Potentially Energy‐Saving Electric Cooking Appliances in Households

Abstract

Hypotheses about the relationship between frequency of use and 16 indepen dent variables were tested for selected appliances. Independent variables were considered in five categories: (1) relative importance of five goals in meal prep aration; (2) extent of desired characteristics in particular appliances; (3) related household facilities; (4) selected human resources; and (5) selected household attributes. The appliances—electric skillet, toaster‐oven, slow cooker, and mi crowave oven—were selected as having potential for conserving energy over use of a range oven. A sample of 125 households in the Columbus, Ohio area owning at least one of the selected appliances was surveyed with a self‐administered questionnaire in the summer of 1981. Toaster‐ovens and microwave ovens were used more frequently than electric skillets and slow cookers. Factors which re lated significantly to frequency of appliance usage differed among the appliances studied. The significant factor(s) were: microwave oven—relative importance of the goal “being able to use as little physical effort as possible in meal prepara tion”; toaster‐oven—educational attainment of respondents, number of selected appliances owned per household, and availability of convenient storage space; and slow cooker—extent of desired characteristics in the slow cooker owned. Frequency of electric skillet usage was not significantly related to any indepen dent variables.