Mary Rawitscher and Jean Mayer, in
on the Stove Technology Review (Aug.-Sept .1979), Massachusetts Institute of Technology,
-".
Cambridge, Mass. 02139.
Three to 5 percent of total US. energy output (e.g., equivalent to the energy produced the nation's hydroelectric plants) is consumed pre- paring food at home. Much of that energy could be saved if Americans changed their cooking and eating habits, write nutritionists Rawitscher and Mayer.
Certain culinary techniques waste more energy...