On a summer vacation, the Energy Manager compared the different grilling types in terms of energy efficiency. The grilling types compared were a gas grill, charcoal grill, and wood grill.
The gas has the best calorific value per kilogram (12.83 kWh/kg) so that a full gas tank provides heat for a longer period than the same amount of charcoal (coal 7.08 kWh/kg). The coefficient of the heat of the birch chips in relation to the mass is the lowest (1700 kWh/m3 m3 = 4.15 kWh/kg), so they have to increase almost twice the amount compared to charcoal in order to obtain the same thermal content.
Carbon dioxide emissions
For renewable energy, the CO2 coefficient of 0 g CO2/kWh, is generally used so the burning of wood is most ecological in this sense. Also, grill charcoal is usually made of wood. If a serious griller wants to use genuine coal for grilling, its calorific value is 341 g CO2/kWh. Gas grill CO2 emissions, in turn, are 234 g CO2/kWh. Electric grills are hardly used by any serious grillmaster, but for comparison, the average carbon dioxide emissions of electricity in Finland are 181 g CO2/kWh. The carbon footprint generated by electric grills can be made even smaller by the griller by obtaining guarantees of origin for the electricity it uses.
Out of fuels, gas burns the cleanest of all and produces the least harmful nitrogen oxide emissions or small particle emissions compared to other grilling forms. When burning solid fuels, the nitrogen oxide and small particle emissions are higher, and the final product is ashes.
In light of these facts, the Energy Manager ate summer sausages cold and steaks raw, in addition to obtaining guarantees of origin for the electrical energy consumed by refrigeration appliances used to store meat products.
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