The Electrification of Cooking Methods in Korea—Impact on Energy Use and Greenhouse Gas Emissions

Abstract

The electrification of cooking methods in Korea was investigated to understand the impact of different cooking methods on energy use and greenhouse gas (GHG) emissions in the building sector. Annual household cooking energy consumption was compared for the Nowon Energy Zero House Project, a zero-energy housing complex using induction cooktops, and a sample of households that used natural gas for cooking. The results showed that the former consumed less calories (a difference of 2.2 times) and emitted less GHGs (a difference of 2.6 times) compared to gas cooking households. A countrywide scenario analysis was conducted by combining the share of electric cooking households with the projected power generation mix in 2030. Under the 2030 Policy scenario for power generation, and with an electricity cooking share of 20%, cooking-related GHG emissions were projected to be 3.79 million t CO2/year; 3.8% (150,000 t CO2/year) lower than those in the present day, despite a total population increase. The electrification of cooking methods in Korea has the potential to reduce both the energy demand of the building sector and GHG emissions, in synergy with the decarbonization of the power generation sector.

Energy Efficiency Comparison in Heating Water Using Gas, Electric, and Induction Cooktops and Determination of Container Emissivity Coefficient

“…Investigating energy efficiency in cooking using induction and other cooktops still an interesting study nowadays, since it depends on many factors such as interaction between various types of cooktops and pans [1], size of the vessel [2], and cooking mode of the appliance [3]. Impact of the use of more efficient cooktop to environment and anual costs depend also to a country condition, e.g Indonesia [4], Vietnam [5], Korea [6], and Ethiopia [7], which should be carefully considered before turn it into policy. In this work we perform observation of three different cooktops (electric, gas, ICMScE induction) in heating water from nearly room temperature 30 ∘ C to about 90 ∘ C at the place with elevation about 8 m above sea level, Jakarta.…”

Global Residual Demand Analysis in a Deep Variable Renewable Energy Penetration Scenario for Replacing Coal: A Study of 42 Countries

“…The transition to a green society 'an b' summarized into two major tasks: electrification and electricity decarbonization [3][4][5]. Electrification is needed in transportation, heating and cooling, industrial processes, and cooking [6][7][8][9][10]. Electricity decarbonization is mainly being pursued through expanding VRE (variable renewable energy) sources.…”

Motivating people to adopt electricity management system based on push–pull–mooring model

“…32 In examining the overall picture of fossil fuel phase-out and net-zero emissions building (NZEB), electrification of cooking methods has become more prominent. Im and Kim 33 analyzed Korean household data to conclude that electric cooking significantly reduces GHG emissions. Gas cooking produces 2.6 times more CO 2 emissions than electric cooking, according to the 2018 energy mix in Korea, where renewable energy sources accounted for only 6.2% of electricity generation.…”