Quick Tip: What do MEPS have to do with Electric Ovens?

Consumers who make regular use of their ovens should carefully consider their choice of oven before making a decision to purchase.

To protect consumers from purchasing inefficient electric ovens, Minimum Energy Performance Standards (MEPS) have been set for electric ovens. Currently, only large electric ovens with an Energy Efficiency Rating of Class B or better can be sold. With regards to small/medium electric ovens, an Energy Efficiency Rating of Class A or better can be sold.

The larger an electric oven, the more energy required to heat the oven space. As a result, the most important decision to be made when purchasing an electric oven from an energy efficiency perspective is what size oven to purchase. Ideally, consumers should purchase the smallest oven that meets their baking and roasting needs.

Electric ovens being sold must be labelled with a South African Energy Efficiency Label to help consumers understand the relative energy efficiency of different electric ovens.

Electric Oven Energy Label — Sample of a label for an electric oven with an explanation of the key elements of the label.

Oven Energy Saving Tips:

Use cooking utensils with flat bottoms and tight fittings covers.
Be sure pots and pans completely cover the stove plates.
Take advantage of the heat sensing control for stove plates. It allows the stove plate to cut of the electricity supply occasionally while still cooking. It does not affect the food, only your bill.
Use a pressure cooker to conserve energy when cooking foods that take a long time, such as pot roasts, stews and steamed puddings.
Do not overcook foods, especially vegetables. Overcooking destroys essential nutrients.
For full efficiency from radiant stove plates the stove plate reflectors (underneath the stove plates) should always be kept clean.
Bring foods to the boil quickly on the “high” setting, then turn the heat down to simmer to finish cooking.
Do not use the grilling compartment to make toast – it is very expensive.
Do not use the oven to heat the kitchen – it is very expensive and far less efficient than a heater
Keep oven doors completely closed until food is cooked. Every time the door is opened, the oven temperature drops, and the heat must be replaced.
Use the oven to prepare an entire meal – main course, vegetables and dessert. Remember to plan meals that cook in the oven at the same temperature.
Allow free circulation of heat within the oven. Place pans and containers so that they do not touch each other, or the sides of the oven.
To keep food warm place in a 66¦C (150¦F) or 82¦C (180¦F) oven. Do not leave it too long or your meal will be very dry.
When buying a new stove, choose one with a convection oven. This type of oven uses less energy than conventional ovens and cooking time is substantially reduced