Consumers' knowledge, practices, and satisfaction with cooking systems' interaction

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dc.contributor.authorDeMerchant, Elizabeth Annen
dc.contributor.committeechairLovingood, Rebecca P.en
dc.contributor.committeememberLeech, Irene E.en
dc.contributor.committeememberJohnson, Janet M.en
dc.contributor.departmentHousing, Interior Design, and Resource Managementen
dc.date.accessioned2014-03-14T21:46:20Zen
dc.date.adate2009-09-19en
dc.date.available2014-03-14T21:46:20Zen
dc.date.issued1993-12-05en
dc.date.rdate2009-09-19en
dc.date.sdate2009-09-19en
dc.description.abstractThe purpose of this research was to determine consumers’ satisfaction with cooking systems commonly available in the United States. Five types of cooktops (conventional electric coil, gas flame, solid element, and halogen and electric coil under glass ceramic) and six types of cookware (glass ceramic, porcelain enamel-on-aluminum nonstick, stainless steel with an aluminum disk, heavy gauge aluminum, thin gauge aluminum, and heavy gauge aluminum with non-stick finish) formed 30 cooking systems. Fifteen consumers prepared one menu that represented four cooking operations (frying, boiling, thermalization, and waterless) with each of the 30 cooking systems. They also completed a three-part questionnaire to determine their knowledge and practices regarding the interaction between cooktops and cookware at the beginning, to assess their satisfaction with each cooking system, and to test their knowledge and preferences after completing the 30 cooking systems. Statistical analysis included repeated measures ANOVA, T-test, and General Linear Model (GLM). Statistically significant findings include: (1) Knowledge was different before and after completing the 30 cooking systems; (2) There was a relationship between consumers’ knowledge and overall satisfaction; (3) There was a relationship between optimum compatibility and consumers’ satisfaction; (4) There were differences among cookware of different gauges with respect to evenness of heating; (5) The cooking systems required different levels of user interaction; (6) There were differences in consumers’ satisfaction with cookware cleaning and frying due to the interior finish of the cookware. However, there was no significant difference in consumers’ overall satisfaction with the cooking systems.en
dc.description.degreeMaster of Scienceen
dc.format.extentxiv, 184 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-09192009-040448en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-09192009-040448/en
dc.identifier.urihttp://hdl.handle.net/10919/44868en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1993.D465.pdfen
dc.relation.isformatofOCLC# 30505557en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1993.D465en
dc.subject.lcshCookingen
dc.subject.lcshGas cookingen
dc.titleConsumers' knowledge, practices, and satisfaction with cooking systems' interactionen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineHousing, Interior Design, and Resource Managementen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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