About 90% of the energyconsumed by an outdoorcooker in its product life cycle (10 years), go to the account of the fuel in the operation of the stove. Only 10% are incurred in the production of the stove. That emerges from a study conducted by the stovemanufacturer Primus.
This was opportunity to give Tips on the hand the users of their products, how you can reduce fuel consumption while cooking for the Swedish company: the “ten commandments for green cooking”.
- Use a pot lid. So it cooks faster.
- Aluminium pots have the best efficiency with heat exchanger. You reduce cooking times and fuel consumption by one-third.
- Use quick-cooking food (E.g. thin pasta).
- Cut the ingredients before small. Then they cook faster.
- By not fully Cook the food. Leave it in the pot is still something pull and thereby use the pot insulation.
- Not fully turn on the stove. With approx. ¾ of maximum power, you score the optimum energy use at the most stoves.
- Use a windscreen and looking for a sheltered cooking zone.
- Gas is good. LPG has a high calorific value and must not be preheated.
- If you have hot water, it keep in a vacuum flask up to the next cooking.
- Pot and kettle must fit together. Use any small pots on a high flame. With the right combination, you score the best result.
In addition to the ecological footprint can save yourself so conveniently also in two other places: at the cost of the fuel and the weight. Use less means also, pay less and wear!