TX 657 
 .S3 
 M8 
 Copy 1 
 
 RELATIVE COST 
 
 OF 
 
 Natural Gas, Soft Coal, Coal Oil, Gasoline 
 
 AND 
 
 Electricity 
 
 FOR COOKING 
 
 Based on 
 
 Tests Made in the Laboratory 
 
 of the 
 
 Department of Home Economics 
 
 THE OHIO STATE UNIVERSITY 
 
 Columbus, Ohio 
 
 
 Under the Direction 
 
 of 
 
 Anna R. Van Meter, Professor Special Problem Work 
 
 Edna Noble White, Head of Department Home Economics 
 
 and 
 
 Samuel S. Wyer, Consulting Engineer, Columbus, Ohio. 
 
 May and June 
 1917 
 
Introduction 
 
 
 The following gives the details pertaining to a series 
 of tests made in the Laboratory of the Department of 
 Home Economics, Ohio State University, Columbus, Ohio, 
 to determine the relative cost of natural gas, soft coal, coal 
 oil, gasoline, and electricity, for cooking. The data has 
 been arranged and is presented by the undersigned. 
 
 All quantities of food and fuel were accurately weighed 
 or measured. After the usual preliminary tests, a number 
 of meals (each sufficient for six people) were cooked on 
 ordinary standard natural gas, soft coal, coal oil, gasoline, 
 and electric ranges. Since the object of the series of tests 
 was primarily to secure data such as would prevail in 
 ordinary kitchen operation, rath«r than fancy results, 
 none of the ranges were in any way specially prepared for 
 the tests. 
 
 The natural gas and electricity were measured in meters 
 which were proved for accuracy. The soft coal, coal oil, 
 and gasoline quantities were determined by scale weights. 
 No more fuel was used than necessary to do the specific 
 work, except that in the case of coal after the cooking 
 operation was over the fire was simply allowed to "die out." 
 In burning 67 lbs. 11 oz. Ohio soft coal, 12 lbs. 11 oz. of 
 ashes were left. 
 
 Thirty-two meals, each for six people, or the equivalent of 
 192 services were prepared from groceries and supplies 
 costing $39.92, or 20.8c per person served. Cost data 
 pertaining to three of the typical meals cooked with the 
 five different fuels in this test are shown on pages 2, 3 and 
 4. On page 5 is given a comparison of the cost of various 
 fuels required to bake four loaves of white wheat bread. 
 The relative fuel cost for the five different fuels in cooking 
 the same meal are shown in graphical form on page 6. 
 
 Columbus, Ohio 
 June 20, 1917 
 
 D^ Of D. 
 JUL 7 1917 
 
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 hours 
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 149. 
 24.8 
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 W y 
 
 -^CO (Mi-H 
 
 
 Gasoline 
 at 27c 
 
 per 
 GaUon 
 
 15 min. 
 
 top 
 90 min. 
 
 oven 
 
 1 hr. 
 25 min. 
 33 " 
 
 2 hrs. 
 28 min. 
 15 " 
 
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 at 15c 
 
 per 
 Gallon 
 
 8 min 
 top 
 
 5 min, 
 oven 
 
 1 hr. 
 
 9 min, 
 5 " 
 
 2 hrs. 
 8 min, 
 " 
 
 
 u ■- - 
 
 T-H 00 rf" (M 
 
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 Soft 
 
 Coal 
 
 at $6.50 
 
 per ton 
 
 9 min. 
 top 
 
 min. 
 oven 
 
 1 hr. 
 
 8 min. 
 5 " 
 
 2 hrs. 
 8 min. 
 5 " 
 
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 Gas at 
 
 40c per 
 
 )00 cu. ft. 
 
 4 min. 
 top 
 
 5 min. 
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 Ihr. 
 
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 6 min, 
 
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RELATIVE COST 
 
 OF 
 
 VARIOUS FUELS FOR COOKING DINNER 
 
 Consisting of Swiss Steak, Escalloped Potatoes, Spinach, Bread, Butter, 
 Rice Pudding, Cofifee, Cream, Sugar, with portions for six people. 
 
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LIBRARY OF CONGRESS 
 
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