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Though ENERGY STAR does not certify ovens or stoves (ranges), there are still choices that homeowners can make to reduce the energy used to cook food. The exclusion of these appliances from the broad range of ENERGY STAR- qualified residential and commercial equipment is largely due to the small role that cooking plays in a home’s overall energy consumption (approximately 4.5%). However, newer models are more energy-efficient than their predecessors, meaning that replacing your oven or range will decrease your energy usage. Despite this, the cost savings that you will gain through energy savings will not justify your replacement of an oven or stove, so the purchase is only a good idea if you’re already looking to buy a new unit.
Another key consideration is the energy source of your oven or stove. Beyond personal preference for gas versus electric, homeowners can save money by choosing appliances that use the cheapest of the fuel types.
Product Types
How It Works
Gas ranges are fed by natural gas or liquid propane. New models require the unit to also be connected to a 120-volt household outlet to power the electronic ignition. The thermal output of a standard gas burner ranges between 8,000-10,000 Btu; the higher the output, the more quickly food will cook.
Electric ranges utilize coils (either exposed or housed under smooth ceramic) to provide steady, constant heat. They require a range cord to properly connect to your home’s electric outlet. The average output of a standard electric burner is 1,500-1,800 watts.
It takes a lot of energy to heat an oven, regardless of the technology. The difference between models is the amount of energy required to maintain the desired temperature. New models (especially self-cleaning units) are more insulated and allow less heat to escape. Convection ovens re-circulate the hot air, thereby using less energy to continually reheat cold air.
Low Cost Savings Tips:
- Keep stovetop burners and reflectors clean—dirty stovetops absorb heat and reduce efficiency.
- Turn off both your oven and electric burners before your food is done cooking. The residual heat will finish the job for you!
- Only use the self-clean feature intermittently, and do so immediately after cooking in order to use the leftover heat in the oven.
- Do not cover your oven racks with tin foil—it blocks the air flow and thereby reduces efficiency.
- Use glass or ceramic pans in the oven. Their ability to retain heat allows you to reduce the heat of your oven by 25 degrees.
- Use your microwave whenever it is an acceptable alternative. While it uses a lot of energy, it also runs for a substantially shorter time, resulting in lower overall consumption.
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- The availability and price of natural gas in your area will determine whether an electric or gas cook-top will cost more to operate. Gas cook-tops are generally cost more upfront, but may be less expensive in the long run.
- Most manufacturers now offer new electronic ignition stoves and ranges that eliminate the constantly-burning, inefficient pilot light.
- Homeowners will save energy simply by buying a new oven simply due to their additional insulation and tighter-fitting door gaskets and hinges.
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Appliances 
