It is commonly recommended that hot foods be cooled first to room temperature
by simply waiting a while before they are put into the refrigerator to save
energy. Despite this commonsense recommendation, a person keeps cooking a
large pan of stew three times a week and putting the pan into the refrigerator
while it is still hot, thinking that the money saved is probably too little.
But he says he can be convinced if you can show that the money saved is
significant. The average mass of the pan and its contents is 5 kg. The average
temperature of the kitchen is \(23^{\circ} \mathrm{C},\) and the average
temperature of the food is \(95^{\circ} \mathrm{C}\) when it is taken off the
stove. The refrigerated space is maintained at \(3^{\circ} \mathrm{C}\), and the
average specific heat of the food and the pan can be taken to be \(3.9
\mathrm{kJ} / \mathrm{kg} \cdot^{\circ} \mathrm{C} .\) If the refrigerator has
a coefficient of performance of 1.5 and the cost of electricity is 10 cents
per \(\mathrm{kWh}\) determine how much this person will save a year by waiting