Cooking Products

THE PRODUCT:

Cooking products include gas and electric cooking tops and ovens. A range includes both a cooking top and an oven. 

THE STANDARD:

Congress established the first standards for cooking products in 1987, and they took effect in 1990. The standard prohibited standing pilot lights in gas ranges and ovens that have an electrical supply cord. In a 2009 final rule, DOE extended the "no standing pilot light" requirement to include all gas cooking products whether or not they have an electrical cord.

KEY FACTS:

There are currently no efficiency performance standards for cooking products. Depending on the specific type of product, the efficiency of cooking tops can be improved by improving the design of the heating element (electric coil cooking tops), improving the efficiency of the power supply used to power the electronic controls (electric smooth cooking tops), or optimizing the burner and grate design (gas cooking tops). The efficiency of ovens can be improved by replacing inefficient linear power supplies with more efficient switch-mode power supplies. The efficiency of gas ovens can be further improved by using more efficient ignition systems.

Projected Savings

Cooking Products - Initial Legislation
Savings through what year?:
Energy saved (quads):
CO2 savings (million metric tons):
Net present value savings ($billion) 3% discount rate:
Net present value savings ($billion) 7% discount rate:

Timeline

Federal Date States
Potential Effective Date of Updated Standard 2020
Updated DOE Standard Due 2017
Test Procedure - Last Revised - Standby/Off Mode 2012
2nd Federal Standard Effective 2012
2nd Federal Standard Adopted (DOE) 2009
Test Procedure - Last Revised - Active Mode 1997
1st Federal Standard Effective 1990
1st Federal Standard Adopted (Congress) 1987
NAECA Initial Federal Legislation Enacted 1987

Timeline reflects state standards from 2001 to present; federal standards from inception to present.