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

Hyunji Im and Yunsoung Kim
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Hyunji Im: Green Energy Strategy Institute 515, H Business Park B, 25, Beobwon-ro 11-gil, Songpa-gu, Seoul 05836, Korea
Yunsoung Kim: Green Energy Strategy Institute 515, H Business Park B, 25, Beobwon-ro 11-gil, Songpa-gu, Seoul 05836, Korea

Energies, 2020, vol. 13, issue 3, 1-9

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 CO 2 /year; 3.8% (150,000 t CO 2 /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.

Keywords: Cooking Method Electrification; Zero Energy Building; induction stove; greenhouse gases; renewable energy (search for similar items in EconPapers)
JEL-codes: Q Q0 Q4 Q40 Q41 Q42 Q43 Q47 Q48 Q49 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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