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Appliance Energy Standards Might get Stricter

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According to the New York Times, The Department of Energy (DOE) is reevaluating its standards for energy efficient appliances and is considering raising the standards for qualification as an energy-efficient appliance.

“I am going to be looking at those because I have become more convinced that they are not as aggressive as they could be,” Energy Secretary Steven Chu said at a conference held by the Alliance to Save Energy. “So we will look at making them more aggressive.”

According to the nonprofit Appliance Standards Awareness Project, DOE’s deadlines call for final rules this month for ranges and ovens and commercial clothes washers, with final standards for multiple types of lamps due in June.

There are also a host of proposed standards due later this year, for products such as water heaters and pool heaters.

Chu stressed the key role that energy efficiency in appliances and buildings should play in curbing greenhouse gas emissions. He also emphasized the need to ensure that consumers see efficient appliances and home materials as choices that will ultimately save them money.

Chu also suggested a change in the Energy Star labeling program run jointly by U.S. EPA and DOE.

Floating the idea of a “superstar” category of perhaps the top 5 to 10 percent best performers, Chu said this would allow manufacturers to claim that their products would ultimately save consumers the most money despite higher up-front costs.

Pioneer Leaving the TV Business

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While Pioneer will remain in the home electronics business, focusing on audio products, DJ equipment and cable TV set-top boxes, they have, as reported in Twice.com, announced their intention to quit the television market by March 2010. They plan to emphasize “‘sound’ as they take advantage of extensive audio technologies and expertise developed over the years.

Pioneer said in a statement it is exiting the TV business because “recent market conditions have changed far more than initially anticipated, and Pioneer has decided to withdraw…after concluding there are no prospects for improving profitability under current conditions.” The company said it will continue to provide after-sales services even after the withdrawal from the market.

As with other Japanese consumer electronics makers, the combination of the worldwide recession and the exchange rate between the yen and the U.S. dollar and euro drove losses deeper than expected.

KitchenAid’s Newest Dishwasher Design

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Since a dishwasher is one of those appliances that you only need to buy every ten years or so, (one hopes!) it’s worthwhile to spend time looking for the best dishwasher for your household.  If you are in the market now for a new dishwasher, KitchenAid has added pressure-optimizing wash arms to their new  Superba Series EQ dishwashers.

These wash arms are engineered to provide concentrated wash performance by utilizing a variable speed motor that automatically adjusts power based on water conditions and maximizing energy efficiency while reducing motor noise.

KitchenAid says the dishwasher measures at 41 dBA’s, and has 13 points of sound dampening, to further reduce noise from the motor and wash arms by blocking the path of noise through the dishwasher.  The new dishwasher collection under the KitchenAid name includes the Superba Series EQ, a core Superba Series, and the Classic Series. 

Classic Series models feature four stainless steel wash arms, a 100% stainless steel tall tub, an Optimum Wash Sensor that adjusts the wash cycle to specific water conditions to maximize cleaning effectiveness and efficiency, and a dedicated heating element with a Heat Dry option that heats the tub at the end of the cycle to dry dishes.

This series will be available beginning this Spring.

GE $2500 Sweepstakes

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This is just like winning a new appliance in retroactively. All you need to do is register your GE appliance, and you will be automatically entered in a monthly drawing for $2500 from GE. The contest lasts until October 2009 and winners will be awarded a check for the full amount. You can enter the appliances you already own, no new purchases required. Just use the GE online registration or follow the instructions on their website.

Pro-Style Ranges, Who, What and Why

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We’ve all seen them, those big, shiny ranges that are often the centerpiece of a new kitchen or remodel.  The question is do you need one?

You might be interested in one for the style it adds to your home even if the added power that comes with the equipment is not something you’ll use.  Professional style ranges, like restaurant stoves,  generate more heat than a standard range – the ovens and the gas burners on top have a higher BTU (British Thermal Unit) output than conventional kitchen ranges, but unlike restaurant stoves, they’re specially insulated.  And, unlike conventional kitchen stoves, you will need a hood for ventilation, just as in a restaurant kitchen.

An advantage of a professional-series range is that the top gas burners burn hotter, allowing you to boil, saute or steam faster, but “you can also actually simmer on a low flame without burning the bottom of your pot,” says James Kita, sales manager for Metro Builders Supply in North Little Rock, Arkansas.

Most of the ranges have convection ovens, which use fans to spread heat throughout the oven cavity to provide an even temperature throughout.   You’ll probably use more gas for a pro-style stove than a conventional one, Kita says. But as far as energy-efficiency is concerned, unlike refrigerators, dishwashers or washing machines, “they don’t rate these ranges because it’s not a machine that’s running all the time.”

There are also additional points to consider:  they weigh more conventional ovens, so installation will likkely cost more;they might require additional insulation in the kitchen, and there is the additional expenditure for a hood.

Professional style ranges are available from multiple manufacturers such as Viking, Thermador and even Kenmore and GE.  These companies identify them generally as “Professional Series”.  Prices range from $2,000 to $12,000, depending on the brand and the size of the stove – they vary in width from 30 to 60 inches.

Thermador’s Newest Cooktop Technology

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Thermador has released its newest cooktops making it almost unnecessary for us to monitor our cooking.  The infrared sensor technology which they have named Sensor Dome, is available in electric cooktops.

In the electric models,  the retractable sensor dial utilizes an infrared beam to continuously measure heat from the cookware.  Sensor Dome automatically cycles the burner on and off to maintain the precise temperature needed while preventing boil over. The result is time-savings combined with superior cooking performance, without the guesswork or the need to constantly adjust the temperature.

In addition, Sensor Dome works in conjunction with the exclusive new CookSmart® program, which is currently available on Thermador’s advanced Masterpiece wall ovens.  Designed again to save consumers time and effort, CookSmart offers nine pre-programmed temperature modes to perfectly prepare a variety of common recipes, including pasta, potatoes and vegetables, as well as assist with deep frying.

It also operates a keep warm function on all elements, child lock for unintended cooktop use and fast preheat that quickly reaches the high temperature needed and then cycles down to the preset level. In addition, the series offers the 36” cooktop (with one sensor) with a center element that is 13” in size at 4,000 watts, making it the largest and most powerful electric cooktop in the industry.  For those consumers who still prefer the intuitive turn of the dial, Thermador’s electric cooktops are also available with mechanical knob controls.

This cooktop is part of Thermador’s Masterpiece and Masterpiece Deluxe Series and is available in both 30″ and 36″ sizes.  They retail for around $1,300 -$2,000 depending on the style and options you select.

Admit it – You Love Your Microwave

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Microwaves are one of the great conveniences of life. They heat up our coffee and lunch at work, make popcorn for snacks and heat up leftovers for a quick dinner.  While most of us admit to using the microwave for these tasks, there are fewer who find they truly cook meals using them.

“Everyone says that all they use it for is defrosting, reheating and making popcorn,” Johanna Burkhard says at a recent Microwave Myth Debunking session put on by Panasonic at Toronto’s Calphalon Culinary Centre, “but when I tell them to write down everything they’ve put into it over a week, they surprise themselves.”

Burkhard should know. She wrote the book on it. Or rather, one of the books on microwave cooking, hers being 125 Best Microwave Oven Recipes. Other best-sellers include The Well-Filled Microwave Cookbook and Microwave Gourmet by Barbara Kafka, regarded as the bible on the subject.

Your may find that you mostly melt chocolate or steam some broccoli in your microwave but Burkhard shows that you can whip up several fast and nutritious dishes, including perfectly cooked asparagus with Gorgonzola and pine nuts, Mediterranean chicken, and an especially tasty one-dish meal of spicy ginger salmon with steamed vegetables.

Go ahead, try it:

JOHANNA BURKHARD’S SPICY GINGER SALMON WITH STEAMED VEGETABLES – 3 tbsp (45mL) orange juice – 4 tsp (20mL) soy sauce – 1 tbsp (15mL) rice vinegar – 1 tbsp (15mL) packed brown sugar – 1 tsp (5mL) cornstarch – 2 tsp (10mL) minced fresh ginger – 1 small clove garlic, minced – ½ tsp (2mL) chili paste or to taste – 2 centre-cut salmon fillets (5 ozs/150g each), skin removed – 1 cup (250mL) thinly sliced mushrooms – 2 cups (500mL) shredded Swiss chard or spinach – ½ red bell pepper, cut into 2″ (5cm) thin strips – 1 green onion, finely sliced

1. In a glass measure, blend orange juice, soy sauce, vinegar, brown sugar and cornstarch until smooth. Add ginger, garlic and chili paste. Microwave on high for 1 to 1½ minutes, stirring once, until sauce comes to a full boil and thickens. Sauce will be quite thick. 2. Place salmon in an 8″ (2L) glass baking dish, pour prepared sauce overtop, cover with microwave-safe plastic wrap and turn back one corner to vent. Microwave on medium (50% power) for 3½ to 5 minutes or until fish is just opaque.

3. Layer with mushrooms, Swiss chard, red pepper and green onion. Cover and cook at medium for 3 to 4 minutes or until Swiss chard is just wilted and pepper is tender-crisp.  (I suggest serving this with rice.) Makes 2 servings.

Hate Ironing? Hate Wrinkles? Try Steam.

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Steam is the latest thing in the laundry room.  You can get steam enhanced washers and dryers and although they’ve been around for years, clothes steamers are making a presence lately.  In the past they were most often seen at cleaners or tailors.  You could drop off your suit for pressing and steaming, picking it up in a day or two.

Today, steamers come in a variety of styles and the cost makes them practical to have around the house.  One that has caught my eye is Rowenta’s Ultra Steam Steambrush.  It has a compact electric pump that delivers continuous steam that can be adjusted to different fabrics.  It also has dual heating elements to accommodate voltage of 120 or 230 volts without a problem.

The brush on the Steambrush is removeable and the unit comes with a removable lint pad. It weighs about 1.5 pounds and comes with a travel bag for taking it where ever you go.

The Steambrush retails for around $35.

GE Profile Induction Range

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Induction cooking is continuing its rise in popularity and the manufacturers are responding.  If you’ve been hearing about induction cooking, but haven’t a clue how it works, you can read about it here, where we explain all the details for you.  Including an explanation of why only half that chocolate bar in the picture is melting .

GE is offering their answer to  consumer interest by debuting a freestanding induction range in their Profile series.  GE plans to offer the induction cooking technology exclusively in the Profile Series.

The range comes with a 3700-watt output element and will be available in a variety of colors, finishes and sizes.  This range will be available in Spring 2009.

Helpful Refrigerator Tips

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Here are a few quick ideas to help keep your fridge cool and your family healthy:

Refrigerate hot foods as soon as possible and within two hours after cooking.  You can put hot foods in the refrigerator – they cool faster there – just put them in small, shallow containers for faster cooling.

Keep the refrigerator at 40F degrees or lower.  If you’re not sure of te temperature, you can buy and inexpensive refrigerator thermometer and adjust the temperature if necessary.

Date leftovers so they can be used within a safe time.  Most foods are usually safe if eaten within three to five days of being refrigerated.  Foods from restaurants should generally be eaten sooner.

Don’t overload the refrigerator. You need space between the containers for the cold air to circulate.  This not only keeps the food uniformly cold, but helps the unit run efficiently.