Follow these cost-cutting ideas for the kitchen. Select flat-bottomed pans that fit the heating units. And use lids to retain heat and decrease cooking time.
Baking defrosted food uses one-third less energy than starting with frozen food.
Don't pre-heat if your dish requires an hour or more to cook.
Use your oven rather than the range whenever you can. Insulated ovens retain heat and use less energy.
Plan meals so several things can cook at the same time in the oven.
Use a timer. Remember, opening the oven door lets up to 20% of the heat escape.
Microwaves use less energy and cook food faster than conventional ovens. They also produce much less heat.
Use a pressure cooker to save time and energy.
Use smaller kitchen appliances, like toaster-ovens and electric fryers, when you can.
Lower the heat once boiling begins. High heat will only make the water evaporate faster.
Ceramic, glass and stainless steel cooking vessels conduct and retain heat better, therefore when baking with these type vessels, the oven setting can be lowered by 25 degrees.
