General Discussion

Energy usage: low temp vs. high temp roasting

greygarious | Mar 15, 2012 01:02 PM

A hypothetical question for the appliance experts: when roasting meat or poultry, is there a meaningful difference in the amount of gas or electricity (not considering convection for the purpose of this question) used to roast for a short time on high heat as opposed to a slow roast at low heat? E.g., a chicken for 45 min at 450, or for 5 hrs at 200. If so, which is more economical ?

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