Kitchen
Several noteworthy devices in the kitchen save energy without compromising convenience. The hood over the stove has an air-to-air heat exchanger. Outgoing warm air heats incoming cold air, saving energy. A photocell, mounted on the ceiling, senses the amount of daylight available at the dishwashing sink and dims the electric light if full brightness is not required. On or near the stove are two cooking vessels each of which saves ~30–40+percent of the fuel required for cooking in conventional devices. The English "Simplex" copper kettle uses a heavy coil and rim to entangle hot gas so that most of its heat goes into the water rather than escaping around the sides to heat the kitchen. And the Swiss Rikon double-walled and -lidded pots, made of stainless steel with brass fittings, save cooking energy that would otherwise escape from the pot itself, then hold it in for hours once taken off the stove and set on an insulating base. These efficient pots also improve flavor and nutrition because one needn't push so much heat
through the food in order to get the food hot.
Next: Refrigerator, Freezer
