The primary goal of this project was to understand how the EIS Software could be used to improve energy efficiency and demand response in the grocery sector. Put simply, we set out to test whether the EIS Software, using system-level data, would allow a grocery business to undertake more energy...

The purpose of this lab study is to test thermostat functionality among three channels of communication: wall thermostat, mobile management, and web based management. In addition, communication ranges under various configurations were examined. The results from these lab tests will directly support...

The purpose of this research is to help PG&E increase its understanding of customers’ preferences in the medium screw base (MSB) lighting category - Incandescent, Halogen, CFLs and LED lighting.  Specifically, this research focuses on determining the role different product features play in...

This project was designed to evaluate consumer preferences and attitudes towards home energy management and “Smart Homes” through qualitative focus...

Project SummaryAutomated Hybrid Demand Control and Demand Response in Commercial Accountsstudies the energy and demand reduction potential and their economics of an advanced building controller technology that integrates with 3rd party BMS or EMS. The technology is different from traditional demand...

This project aims to identify available technologies suitable for automating demand response for small-medium commercial buildings; to validate the extent to which that technology does what it claims to be able to do; and determine the extent to which customers find the technology useful for DR...

This project was designed to evaluate strategies and tactics for implementation of ACCA Standards 180 and 4. In order to explore further development and marketing of the HVAC Quality Maintenance (QM) program, PG&E conducted customer research with the objectives to: (1) understand...

Project SummaryConvection ovens are general-purpose (standard) ovens used to cook food products by forcing hot dry air over the surface of the food product. They originated from standard ovens and were developed to increase food preparation time as well as solve the problem of uneven heat...

Project SummaryThe Office of the Future (OTF) program is a new energy efficiency approach supported by a consortium of some of the nation’s largest and most progressive energy utilities. OTF targets existing multi‐tenant commercial office buildings with packages of advanced energy efficiency and...

Project SummaryThis Office of the Future pilot project collects measured energy use from on-the-ground installations. A stepped baseline, starting with existing conditions, allows Measurement and Verification (M&V) investigations into the contribution of savings from lighting and lighting...