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Article

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

Green Energy Strategy Institute 515, H Business Park B, 25, Beobwon-ro 11-gil, Songpa-gu, Seoul 05836, Korea
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Energies 2020, 13(3), 680; https://doi.org/10.3390/en13030680
Received: 20 December 2019 / Revised: 20 January 2020 / Accepted: 1 February 2020 / Published: 5 February 2020
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. View Full-Text
Keywords: Cooking Method Electrification; Zero Energy Building; induction stove; greenhouse gases; renewable energy Cooking Method Electrification; Zero Energy Building; induction stove; greenhouse gases; renewable energy
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MDPI and ACS Style

Im, H.; Kim, Y. The Electrification of Cooking Methods in Korea—Impact on Energy Use and Greenhouse Gas Emissions. Energies 2020, 13, 680. https://doi.org/10.3390/en13030680

AMA Style

Im H, Kim Y. The Electrification of Cooking Methods in Korea—Impact on Energy Use and Greenhouse Gas Emissions. Energies. 2020; 13(3):680. https://doi.org/10.3390/en13030680

Chicago/Turabian Style

Im, Hyunji, and Yunsoung Kim. 2020. "The Electrification of Cooking Methods in Korea—Impact on Energy Use and Greenhouse Gas Emissions" Energies 13, no. 3: 680. https://doi.org/10.3390/en13030680

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