ELECTRIC COOKING.

Shannon News, 10 July 1923, Page 2

ELECTRIC COOKING.

PRACTICAL AND ECONOMICAL

The idea that cooking by electricity whilst undoubtedly possible,, is not practicable for the ordinary person because of the length of tune required and high cost-, is very generally held. An emphatic denial of this, generallyaccepted idea, was. given by Mr T|. R. Overton, engineer to the Horowheiiua Electric Power Board, in conversation with a “Chronicle” representative recently. Mr Overton quoted freely from American and English authorities to prove that cooking by electricity can be done as quickly as by ordinary means, and what is of equal importance—at, basing his figures on the Board’s proposed charge, a lesser cost than for any of the usual forms, of cooking. A further important point mentioned was that owing to the even distribution of heat possible in. cooking by electricity, tbe loss of weight in meat cooked by this means is reduced to a .minimum, being as low as 15 per cent, as against 31 per cent, in the case ofl coal and gas. That electrical cooking is coming to the fore is further borne out by Mr Parry, late Electrical Engineer of the Public Works Department, who Is at present on a visit to New Zealand from England where he is Bngineer-in-Chief of one of the largest Electrical firm's in that country. Mr Parry pointed out when speaking to Mr Overton in Levin last week, that every electrical firm in England aind America was at present devoting its energies to the. perfecting of' cookers, and that every supply firm in those countries was looking for a cooking andi domestic load.