Energy efficiency standards for residential and commercial equipment: Additional opportunities

Abstract

This analysis was prepared for the National Commission on Energy Policy (NCEP). It uses an analytical approach that is similar in concept to that used by the U.S. Department of Energy (DOE) to set standard levels. It relies on much less data and uses more simplified assumptions than the detailed and complex formulations used in DOE's standard-setting process. The results of this analysis should thus be viewed as a first approximation of the impacts that would actually be achieved by new standards. Note: All monetary values in this report are in 2002 dollars. 2. Products Considered Within each of the key end uses, we considered equipment standards for specific products, as shown in Table 1. For some of the products listed, we determined that additional standards would not be cost-effective on a national-average basis. These products are listed later. Products that we did not consider include those listed below. The reasons for not considering them were one or more of the following: (1) a more stringent standard is probably not cost-effective (e.g., clothes dryers); (2) the impact of a new standard would probably be low because the market for the product is small and shrinking (e.g., boilers); and (3) lack of adequate data. We also did not consider plumbing fixtures that can reduce hot water consumption in the residential and commercial sectors.

Tools and Solution for Energy Management

“…In normal condition heating and cooling consumed more energy utilization compare to others and in some case it contributed to nearly 80% of energy bill [23]. The standard which was implemented includes those set by the legislation as well as standard adopted by DOE through rulemaking.…”

“…In 1976 France introduced mandatory labeling followed by Japan, Canada, and USA. A report by [23] show that the ENERGY STAR program of the USA Department of Energy was able to verify product performance and also could identify product that do not meet these standard. In China when the Ministry of Constructions issued a revised energy design standard for new heating JGJ 26-95, an increase of 50% of energy saving was achieved [26].…”

U.S. Building-Sector Energy Efficiency Potential

“…For the commercial cooking end use, the savings estimates are mainly based on information from the Energy Star program and the Food Service Technology Center (FSTC 2002). For residential furnace fans and dishwashers, we rely on data compiled for the U.S. Department of Energy's standards rulemakings for those products (Rosenquist et al 2004, US DOE 2007d). (Roth et al 2004).…”

Position of the American Dietetic Association: Food and Nutrition Professionals Can Implement Practices to Conserve Natural Resources and Support Ecological Sustainability

“…describes the national energy efficiency standards for residential and commercial equipment (10). Qualifying foodservice equipment, such as steamers, refrigerators, and gas-powered fryers, must reduce energy consumption by 25% to 60% to receive the Energy Star rating.…”

“…The compressed nugget ice produced by these icemakers uses less energy and water than cube icemakers (15). Some commercial equipment, such as gas cooking equipment, gas heaters, and electric heat pumps, have been excluded from upgraded standards because of limited market demand for such products and lack of adequate data to develop standards (10). Energy Management Systems establish the lowest possible demand load and then maintain it by cycling all on-and-off equipment by controlling hours of usage resulting in a level load demand (16).…”