The Kettle half full

I'd like to say that that this post was based on a rigorous analysis of a vast database, sadly it's based on four meter readings, but lack of data should not get in the way of a good argument.

Much of the debate on emissions focuses on tax and technology and both have a role to play but the elephant in the room is behaviour.  We choose to get on aeroplanes, we choose to drive cars with big petrol engines (like many young engineers I lusted after cars and motorbikes), on a hot Texas day who can resist the switch on the aircon and we often overfill the kettle.

Engineers are generally trained to get a result with the minimum effort, the logic that makes a better jet engine also applies to making tea, you should use the minimum amount of energy, as an undergraduate I got into the habit of filling my mug from the tap and tipping it into an empty kettle, something I still do.  The most common reaction from family, friends and colleagues is that this weird and unhygienic, a response to the latter is that a kettle is also a steriliser.

Recently our 1.7 litre kettle became the logical equivalent of a bucket and was replaced by a 1 kw 0.85 litre version, it still gets overfilled but by half a litre not a whole one.  It's not obvious if this explains our reduced our electricity consumption (and emissions) but it did not increase them:

In England, most kettles ceased to be zero emission devices when coal became the dominant domestic fuel in the 18th  century.  Most cooking ranges were lit in the morning and kept burning into the evening, which is why the kitchen was the centre of family life because it was the warmest room, a kettle left on the hot plate would always provide water for tea or coffee, there was no saving of fuel by doing otherwise.  The modern kettle also provides a similar supply of hot water but unlike the coal fired range the energy consumed is proportional to the volume of water being heated.

Kettle on a coal range (credit: Brighton Museums)

The zero emission kettle made an appearance during 19th century in the reception rooms of grand houses.  The downside of having a large house was that the kitchen was often in the basement, by the time a maid had carried the kettle up a flight of stairs, along corridors and halls to the sitting room where the lady of the house was entertaining, the water was no longer hot enough to make a decent cup of tea. The solution was a table top charcoal stove.