Carla Warner visited KARE 11 News@4 on Monday to share some tips for making the most of your most-used kitchen appliances.

In case you missed us, here are those tips:

Microwave

1. To get rid of that popcorn smell or other odors, squeeze a lemon into a bowl of water and boil it in the microwave it for several minutes. Allow the bowl to cool before opening the microwave door and then wipe down the interior with a soft cloth.

2. Take advantage of different power levels. Most people only cook using 100% of the microwave’s power and just nuke everything. But you can effectively use your microwave to soften and melt gently, too. To quickly soften butter, cook 1 stick for 1 minute on 10% power level.

Refrigerator

1. A small amount of condensation on the fridge or freezer is normal, especially during humid weather and summer vacation, if you see more condensation than normal, check the seal (or gasket) for any obstructions and clear them. If there aren’t any, try moistening the gasket with Vaseline by rubbing a thin layer on the seal where it meets the cabinet of the fridge. This should create a stronger, air-tight seal.

2. Brands might create the perfect space for gallon-jug storage on your refrigerator door, but consider how quickly you will use highly perishable foods (like milk) before storing them here. Why? Consider the temperature fluctuations of this region of the refrigerator. Accordingly, produce like broccoli, asparagus and apples benefit from colder temperatures located near the rear, while corn and berries — for example — benefit from the warmest spot in the refrigerator, so choose those for the front. (Alternatively, fresh herbs like basil thrive in slightly warmer-than-fridge temperatures, so I keep mine in the door!)

3. Use your crisper. Those clear drawers in your fridge aren’t just for convenience. Many models allow you adjust the humidity of your crisper drawers to suit their contents. Consult your use & care manual for specifics on your model, but in general, separate your fruits from vegetables and set humidity to high for green, leafy vegetables and low for fruits and vegetables with skins. Meats should be colder – often just above freezing – so keep them in your deli drawer, which is usually designed to stay colder.

Range

1. Keep your burner caps and drip pans clean. Maintaining a tidy cook surface isn’t just about impressing company. Dirty surfaces don’t reflect heat as well as polished surfaces, thus wasting energy and potentially your time. We sell range top cleaner made specifically for cooking surfaces that will help you keep your range or cooktop looking — and cooking — well.

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. For instance, induction cooking – which only heats the cooking vessel and not the air — is 20% more efficient than electric and 70% more efficient than gas. To lessen 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. Saving lots of time and energy.