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Investigation of induction stovetops for use in the new SUB

University of British Columbia. Sustainability Office

The induction stovetop is a fairly new innovation that is becoming more commonplace in both residential kitchens and commercial establishments. It presents numerous advantages over its conventional gas and electric counterparts, but there are also some drawbacks that need to be considered, such as high initial cost and lack of widespread familiarity. Numerous studies have been performed to test the efficiency and safety of all types of stovetops. Furthermore, there is both scholarly and informal information available regarding other criteria for comparison, including environmental effects, social impact, and economical evaluation. This paper presents a triple-bottom-line evaluation of the numerous perspectives on induction cooking and its alternatives, with a view for commercial establishment usage in the new Student Union Building (SUB) at UBC. Induction cooking was found to comparable or better than its alternatives in all three areas of our triple-bottom-line assessment; thus, we recommend it for use in the new SUB. Keywords: Triple-bottom-line, induction, Student Union Building. Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.”

Report

eng

2012-07-10

Attribution-NonCommercial-NoDerivatives 4.0 International

http://hdl.handle.net/2429/42640

UBCV

Undergraduate

DSpace