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Electric oven

The oven is one of the equipment with the greatest presence in Portuguese kitchens, according to the Energy Consumption Survey in the Domestic Sector 2010 (“ICESD 2010”), carried out by the General Directorate of Energy and Geology, is found in 65.5% of the Portuguese lodgings, and being one of the equipment mostly used to cook meals, with periodic use, being, therefore, its energy efficiency of the greatest importance.


The operation of the electric oven is based on the heating of one or more heaters, allowing for a uniform cooking of the food and having (or not) a ventilation system that guarantees a more uniform distribution of heat.

When purchasing an electric oven you must take into account the following points:

  • Evaluate the internal space, think about what you would like to prepare in the electric oven and check if the model you are considering purchasing has the necessary dimensions for the desired effect;
  • There is a greater variety of sizes, allowing you to make better use of space in the kitchen;
  • An electric oven allows the user a finer control of the food cooking temperature than a gas oven, and may have a timer that allows the equipment to be turned on and off in a different way;
  • An electric oven can have self-cleaning functionality by heating the oven to a high temperature so that waste is destroyed;
  • This equipment reduces the need to use gas in your home;
  • An electric oven allows for shorter cooking times.

Forno antigo

Um forno elétrico médio de classe D, devido à sua baixa eficiência, apresenta um consumo anual de 876 kWh, representando um custo anual de 162€.

Forno A+

Um forno elétrico com características semelhantes de classe A+, representa um investimento a partir dos 250€ e um custo anual de 73€.


Ao substituir o seu forno elétrico antigo por um classe A+ poderá obter reduções anuais nos custos energéticos na ordem dos 89€.

Other tips
  1. Do not open the oven unnecessarily, as each time you do this, you are losing at least 20% of the energy accumulated inside;
  2. Make the most of the oven’s capacity and cook, if possible, as many foods as possible;
  3. It is not normally necessary to preheat the oven for cooking lasting more than 1 hour;
  4. Turn the oven off just before you finish cooking: the residual heat will be enough to finish the process;
  5. Ovens with internal ventilation favor uniform heat distribution, save time and therefore use less energy;
  6. Ceramic or glass containers retain heat better, allowing the oven temperature to be reduced and energy consumption to be reduced.
Energy Label

The energy label for domestic ovens (Delegated Regulation (EU) No. 65/2014) covers both electric and gas ovens and applies to both isolated and integrated stoves, excluding appliances that have a heating function. microwave.

Energy consumption is measured for a normalized cycle, in a conventional mode and in a forced ventilation mode, the lowest consumption being considered between the two for the calculation of the energy efficiency class.

How to read the energy label:

  1. Supplier name or trademark
  2. Supplier model
  3. Energy efficiency class
  4. Annual energy consumption in kWh
  5. Annual water consumption in liters
  6. Drying efficiency class
  7. Capacity in tableware services
  8. Noise emission in dB
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