Here are 4 tips to help you become a more energy-efficient cook:
1. Keep your burner caps and drip pans clean
Maintaining a tidy cook surface isn’t just about impressing company (or your cat).
Dirty surfaces don’t reflect heat as well as polished surfaces, thus wasting energy and potentially your time. Read my manageable daily cleanup plan.
2. Match pots and pans to the size of your burners
Unless you’re using an induction cooktop or range, you’re heating a lot of air while you try to heat your food. Induction cooking is 20% more efficient than electric and 70% more efficient than gas.
To mitigate energy loss, choose the appropriate sized pot or pan for the size of burner you’re cooking on (i.e. don’t put a 1-qt saucepan on a ginormous “power burner”).
3. Cover your pots while boiling water
When you think about it, it makes no sense to boil water in an uncovered pot. Using a cover helps water boil faster while creating pressure and preventing evaporation.
4. Skip preheating
Unless you’re baking and require precise temperatures, you don’t need to wait till your oven reaches 350 degrees to throw your food in.
I start cooking my casseroles as soon as I start my oven, and not only do they still turn out, they often turn out faster than if I wait for the oven to heat up! Better yet, shut off your oven a few minutes early and let residual heat finish off your dish. Even better yet, make two pans to freeze leftovers and reheat in the microwave later.
*If you’re trying to cook faster, use the microwave (coincidentally, using the microwave as an alternative to the oven cuts energy use in half).