How to Reduce Energy Use While Cooking
Minimize the number of times you open the oven, refrigerator and freezer doors, or remove a lid from a pot., Reduce cooking times by thawing frozen foods in the refrigerator beforehand., Match the size of any pots or skillets you use on the stove...
Step-by-Step Guide
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Step 1: Minimize the number of times you open the oven
This may benefit from planning ahead what you need to get out prior to opening them. -
Step 2: refrigerator and freezer doors
Putting frozen items in the refrigerator also reduces the amount of energy it needs to use to maintain its low temperature. , There’s no need to use the energy required to heat up the largest element when you’re only using the smallest pot in the kitchen.
Turn the heat down to the lowest setting that maintains boiling.
Higher heat just escapes round the side of the pot or boils the liquid faster, and doesn't increase the temperature of the liquid above boiling or cook its contents faster. ,,, The cleaner the surface, the more efficiently it can transfer heat, for both heating and cooling.
How to Clean a Stove How to Clean a Microwave How to Clean a Refrigerator How to Defrost a Freezer , Just a few minutes may be all that's necessary for pre-heating.
Turn off the oven or stovetop a few minutes early.
The residual heat will keep cooking the food. , You'll skip lots of energy wasted when stuff heats up and cools down.
If you're ambitious, cook once a month. , It uses less energy than standard cooking., It takes extra energy to cool it.
Let it sit out and cool to room temperature, then put it in the fridge. , It'll boil faster that way. , The temperature, and thus the rate of heat conduction into the inside of food to soften it, is limited to the boiling point when there is liquid water present. (A pressure cooker increases the boiling point by adding pressure.
Impurities such as sugar or salt increase the boiling point, but not significantly unless they are present in great quantities as with brine or syrup).
More heat only increases the heat right at the pan surface, increasing the possibility of scorching soups and other viscous liquids. -
Step 3: or remove a lid from a pot.
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Step 4: Reduce cooking times by thawing frozen foods in the refrigerator beforehand.
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Step 5: Match the size of any pots or skillets you use on the stove top elements.
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Step 6: Use a toaster oven or microwave instead of the stove oven whenever possible.
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Step 7: Optimize the use of a preheated oven by cooking several dishes
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Step 8: either at once
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Step 9: or in a row.
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Step 10: Keep appliances and pots/pans clean.
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Step 11: Don't turn on the oven too soon before you need it.
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Step 12: Cook several meals at once.
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Step 13: Use a Pressure Cooker.
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Step 14: Don't put warm food in the refrigerator.
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Step 15: Use a cover when boiling water.
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Step 16: Simmer liquid-cooked food
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Step 17: don't boil it vigorously.
Detailed Guide
This may benefit from planning ahead what you need to get out prior to opening them.
Putting frozen items in the refrigerator also reduces the amount of energy it needs to use to maintain its low temperature. , There’s no need to use the energy required to heat up the largest element when you’re only using the smallest pot in the kitchen.
Turn the heat down to the lowest setting that maintains boiling.
Higher heat just escapes round the side of the pot or boils the liquid faster, and doesn't increase the temperature of the liquid above boiling or cook its contents faster. ,,, The cleaner the surface, the more efficiently it can transfer heat, for both heating and cooling.
How to Clean a Stove How to Clean a Microwave How to Clean a Refrigerator How to Defrost a Freezer , Just a few minutes may be all that's necessary for pre-heating.
Turn off the oven or stovetop a few minutes early.
The residual heat will keep cooking the food. , You'll skip lots of energy wasted when stuff heats up and cools down.
If you're ambitious, cook once a month. , It uses less energy than standard cooking., It takes extra energy to cool it.
Let it sit out and cool to room temperature, then put it in the fridge. , It'll boil faster that way. , The temperature, and thus the rate of heat conduction into the inside of food to soften it, is limited to the boiling point when there is liquid water present. (A pressure cooker increases the boiling point by adding pressure.
Impurities such as sugar or salt increase the boiling point, but not significantly unless they are present in great quantities as with brine or syrup).
More heat only increases the heat right at the pan surface, increasing the possibility of scorching soups and other viscous liquids.
About the Author
Kevin Perez
Professional writer focused on creating easy-to-follow practical skills tutorials.
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