Incredible energy guzzler: This kitchen appliance uses as much power as 65 fridges.

When people think about saving electricity, they usually turn the thermostat down, swap light bulbs or buy a more efficient fridge. One very ordinary appliance often slips under the radar: the electric oven. It looks innocuous, sits quietly in a fitted kitchen - yet, for short bursts, it can draw as much power as up to 65 refrigerators running at the same time.

Why the electric oven is so ruthlessly power-hungry

The explanation is simple physics. An oven has to heat air, metal walls, racks, baking trays, casserole dishes and the food itself to a high temperature - quickly - and then keep that temperature stable. Doing that demands a lot of energy.

A refrigerator works in almost the opposite way. It tries to maintain cold air inside a well-insulated box and only corrects small temperature changes. Even though the compressor cycles on and off throughout the day, the task is far less energy-intensive than rapidly generating and holding high heat.

Typical electric ovens are rated at roughly 2,000 to 5,000 watts - up to five kilowatts every time you switch one on.

By comparison, a standard household fridge is usually around 300 to 800 watts of rated power. At full blast, an oven can therefore pull the equivalent of dozens of fridges running in parallel. In the preheat phase - when the heating elements can run continuously at maximum output - you can even reach the “65 refrigerators” comparison on paper.

What that means over a month

The real cost shows up with repeated use. Depending on how often you cook and how long dishes spend in the oven, an electric oven can account for roughly 40 to 90 kilowatt-hours per month - a noticeable slice of the electricity bill.

A study of 100 households in California found that, in some homes, the oven made up as much as 26% of annual electricity consumption - more than one quarter of every kilowatt-hour flowing through the meter.

Meanwhile, the fridge - which feels like it runs 24/7 - typically sits well below that. Its draw is steadier, but at a much lower power level, and it’s cooling rather than heating.

Why one oven costs far more to run than another

Not every oven uses electricity in the same way. Big differences come down to factors such as:

• Power rating: 2,000 watts versus 5,000 watts makes an enormous difference over long cooking times.
• Oven cavity size: a full-size built-in oven versus a compact mini oven - more volume means more air (and metal) to heat.
• Insulation quality: poor insulation lets heat escape, so the elements have to cut in more often.
• How you use it: a long, slow Sunday roast versus a quick pizza - extended cooking times drive up consumption.
• Age and condition: worn heating elements and degraded door seals lengthen heat-up and reheat cycles.

Even with these variations, the pattern remains: the oven is one of the household’s quiet giants for electricity use - often overlooked because it “only runs now and then”.

Simple habits that cut electric oven consumption significantly

The good news is you don’t have to give up lasagne, cakes or a Sunday roast. Small changes in routine can reduce costs noticeably - no new appliance and no complicated tech required.

Batch baking instead of preheating again and again

One of the biggest energy drains is preheating. During this period the oven is typically working at full power. If you preheat separately for every small task, you burn money each time.

A more efficient approach is to bundle oven use:

• Cook several dishes back-to-back while the oven is already hot.
• If pizza, a bake and a cake all need doing on the same day, plan the order so the temperature changes make sense.
• Bake ahead for tomorrow - for example bread, granola, or tray-baked veg for meal prep.

That can eliminate multiple full preheat cycles each week. Over months, the difference can add up to dozens of kilowatt-hours.

Four practical changes with immediate impact

These steps show up directly on the meter:

• Switch off earlier: turn the oven off 5–10 minutes before the end. Residual heat is usually enough to finish cooking.
• Keep the door shut: every door opening dumps hot air; the oven then has to reheat hard to recover the set temperature.
• Use the right cookware: darker, heavier dishes - such as cast iron or thick baking trays - hold heat better, so food finishes sooner and the oven runs for less time.
• Eliminate standby draw: some models consume a small amount even when “off” (clock/display). Switching off at the isolator or unplugging (where safe and practical) can save energy over time.

Patience pays with an oven: the less you keep checking, the less it has to reheat.

None of this is about deprivation - it’s mostly about better timing and resisting the urge to keep opening the door.

How does the oven compare with other household power-hungry appliances?

Many households worry most about the tumble dryer, and that reputation isn’t entirely undeserved: modern dryers often operate at around 4,000 to 5,000 watts, similar to a powerful electric oven.

The difference is behavioural. A dryer tends to run in defined, predictable cycles. The oven, by contrast, is often switched on spontaneously, left running longer than necessary, and rarely questioned. Over weeks and months, that can build into substantial consumption.

Fridges are widely seen as an unavoidable constant load. In many homes, though, the biggest savings opportunity may actually be the oven - because it can push an enormous amount of energy through in a short time.

When an oven gets old

Ovens can become less efficient over the years. Heating elements wear, door seals harden, and insulation can deteriorate. The result is straightforward: it takes longer to get up to temperature and the heating elements cycle on more frequently to hold it.

If you bake often and your oven is very old, it can be worth doing the sums: the higher upfront cost of a more efficient model may pay for itself surprisingly quickly through lower electricity use. Energy-saving programmes, better insulation and tighter temperature control feed directly into running costs.

Smart upgrades: from cookware to a new electric oven

A replacement oven isn’t the only route to savings. Carefully chosen cookware can make a meaningful difference:

• Cast-iron dishes retain heat exceptionally well and smooth out temperature swings.
• Properly fitting lids on casserole dishes keep moisture in the food and heat in the dish.
• Large, flat trays often use the oven’s heat more effectively than scattering multiple small tins around the shelves.

If your budget is tight, suitable pans and trays are often available through clearance outlets or second-hand shops. Durable cast iron can last for decades - a one-off buy that repeatedly pays back through shorter cooking times.

For a larger kitchen refresh, it’s sensible to pay attention to energy labels and efficiency classes. A pricier but more efficient oven can save hundreds of pounds in electricity over a decade of use. If you’re already factoring in renovation costs, insurance cover, or new appliances, the oven deserves a dedicated place in the calculation.

Two extra areas people miss: oven settings and basic maintenance

A simple setting change can also help. Fan-assisted cooking usually distributes heat more evenly, which can allow you to cook at a slightly lower temperature and reduce cooking time for many dishes. The exact saving depends on the recipe, but the principle is consistent: better heat circulation can mean less time with high-power elements running.

Maintenance matters too. A dirty door seal, a door that doesn’t close firmly, or a thermostat that’s drifted out of calibration all push energy use upward by forcing more reheating. Keeping seals intact and ensuring the door closes properly is a low-effort way to protect efficiency - especially for households that use the oven frequently.

What many underestimate: the oven as a hidden budget factor

With energy prices rising, households increasingly watch every kilowatt-hour. Attention quickly goes to always-on appliances like fridges, or visible devices like televisions. The oven is often missed because it runs in bursts - but in those bursts its electricity appetite is among the highest in the home.

If you plan oven days, use residual heat, prevent unnecessary heat loss at the door and choose cookware that holds heat well, you can reduce your bill. You may also find cooking becomes more consistent, long bake times shorten, and the kitchen overheats less - a real comfort gain in summer.

One further point is easy to overlook: if the oven runs at the same time as other high-demand appliances - for example a tumble dryer, kettle and induction hob - household peak load rises sharply. Depending on your tariff and how usage is measured, those peaks can contribute to higher costs. Spreading heavy loads out can indirectly protect your budget as well.

The electric oven remains a central part of the kitchen. Once you understand its true electricity use and adjust a few habits, it stops being a stealthy energy drain and becomes a far more predictable appliance - without giving up crisp rolls or your favourite bake.