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FACWORLD EZINE
The Facilities, Mechanical, Electrical Resource Center

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October 2, 2006
Editor: Thomas Yoon

contact: http://www.free-marine.com/emailform.htm
Publisher: Facworld Ezine


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IN THIS ISSUE
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Publisher's Note
Featured Ad
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Publisher's Note
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Hi there,



How to Save Gas in the Kitchen


In my previous articles, I have discussed many ways to save
fuel for your vehicle. I have mentioned steps like adopting
good driving habits, maintaining your car in peak condition,
planning your trips, carpooling, avoiding traffic jams,
driving smaller vehicles, choosing more efficient cars, adding
energy saving devices and many others.

By following some of the items listed above, you should be
able to get a very good performance from the fuel you fill
up into your tank and save on your vehicle fuel costs.

Today, we are going to discuss more ways of saving fuel, but
this time in our kitchens. Saving cooking gas requires a
different approach from saving vehicle fuel. This is because
the gas stove uses external burning of fuel, unlike engines
that uses internal combustion of fuel.

Gas fuel like liquefied petroleum gas (LPG) or natural gas
(Methane) is commonly used for cooking at home because it is
clean and easily available. If we are able to control the
usage, we could possibly save considerable amounts of money
too.

With the world's oil and gas prices at such a high level,
many of us are hard-pressed to try to squeeze the maximum work
out of the fuel we use. One of the best strategies to use is
to avoid wastage that can lead to loss of energy.

Below are some of the ways you can save gas in the kitchen:


1. Light up your stove only when you are ready to cook and the
ingredients are within reach. This requires good coordination
and planning by the cook. This means that heat is not wasted
during the waiting period. The flame is only used for doing
useful work - heating the food.

2. Use pressure cookers because they require less fuel for
heating and thus reduce cooking time. There is a scientific
explanation for this. Water boils at 100 degree Celsius at
normal atmospheric pressures. When the cooking pot is
pressurized above atmospheric, the water boils at a higher
temperature. At that higher temperature, whatever meat or
other ingredients inside the pot get cooked faster.

3. Avoid using too much water when cooking as it wastes fuel
and it takes a longer time to evaporate. Water boils at 100
degree Celsius in a normal pot. It remains at this temperature
no matter how much more you heat it further. It just evaporates,
and the heat is lost through the evaporation of the steam. The
temperature will not rise further in the water. The more water
there is, the more the fuel required to bring it to boil.

4. Reduce the flame when boiling starts to save fuel. This
relates to item 3 above. A small flame is sufficient to
maintain the boiling of the water at 100 degree Celsius. A big
flame will not bring the water to a higher temperature.

5. Cover cooking pots and pans with a lid to prevent heat from
evaporating. This again relates to item 3 above. By covering
the pot with a lid, the energy supplied to the water is
prevented from being lost through evaporation of the steam. In
fact, the useful energy contained in the steam is utilized and
transferred to cook the food.

6. Use a small burner as it consumes 6% to 10% less gas than a
big burner. To be efficient, as much of the heat from a flame
must be transmitted to the pot. With a big flame below a
relatively small pot, the hot gases flowing along the sides of
the pot has less chance of being extracted. Only hot gases in
contact with the pot have any chance of being extracted. Any hot
gases not in contact with the pot are lost to the atmosphere.

7. Clean the burner if you see an orange, yellow or non-uniform
flame. This means there is incomplete combustion of the fuel.
Usually this is due to some obstruction in the air or gas
passages in the gas stove. Incomplete combustion means that
some of the fuel is not burnt but is deposited as carbon. That's
a waste of the total heating capacity of the fuel.


You do not have to understand thermodynamics in order to save
fuel in your cooking stove. However, many of the strategies
outlined above is derived from the understanding of the
properties of water and steam, principles of heat transfer like
conduction, convection, radiation, combustion of fuel, venturi
and gas burner design.

For the cook in the kitchen, just remember - reduce wastage and
maintain efficiency.



Until next time...


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Article
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Ten Ways To Improve Your Ad Copy
by Scott F. Geld
http://www.MarketingBlaster.com

1. You could decrease or increase the length of
your ad copy. There is no rule on how long your
ad copy should be unless space is a consideration.
The ad should be long enough to sell your product.

2. You could add some sub headlines on your ad
copy. Sub headlines act just like headlines; they
grab the readers attention. They'll keep the readers
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3. You could ask your reader questions through out
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4. You could highlight keywords through out your
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You should include testimonials, endorsements,
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It's usually easier to sell the offer than the product.
You could use discounts, free bonuses, volume
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10. You could eliminate the hard-to-understand
jargon on your ad copy. Unless your product calls
for technical words, you want your ad to be read
without people pulling out a dictionary.

Scott F. Geld is the Director of Marketing at Marketing
Blaster, Inc., a firm dedicated to low-cost, super
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~Disclaimer: Facworld provides Ad listings
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Although we do make an effort to verify offers, we do not
accept responsibility for the validity of the information
presented. Please conduct your own evaluation of offers.

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Contact Information
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Thomas Yoon, Publisher/Editor
4186 Bagan Luar Road
12000 Butterworth
Malaysia

Contact me at http://www.free-marine.com/emailform.htm


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