Cooking Tips & Techniques That Save Energy

     Although energy consumed by cooking is a very small percentage of the total energy demand, cooking energy can be used more efficiently. Here are simple ways to reduce energy consumption in cooking:

• Metal utensils heat rapidly. Foods will cook faster when the pan is covered. If heat is turned off a few minutes before the food is completely cooked, heat retained in a covered pan will finish the cooking. The retained heat in an oven will also continue baking if the oven is turned off a few minutes before the end of cooking period.



• Some glass cookware is made of heat resistant materials that can go from refrigerator to hot oven microwave. They should not be used, however, on range-top burners or under the broiler. They make excellent ovenware and casserole utensils because they hold heat for a long time after being removed from the oven.



• Glass-ceramic utensils are yet another family or specialty glass cookware. They resist thermal shock breakage to a much greater degree than heat-resistant glasses and can to directly from the freezer to the rangetop or broiler or in the conventional or microwave oven.



• Cooking utensils should fit the surface heating unit on electric ranges. On gas ranges, flame should not extend beyond the bottom of the pan.



• Select the right pan size for the amount of food to be prepared. A too-large pan will require more heat than would be necessary with a smaller pan.



• Use a minimum of liquid or fat to shorten cooking time. Low heat and snug-fitting covers make "minimum moisture" cooking possible and help seal in food flavor and nutrients.



• Certain styles of cookware (featuring covers with flat tops and side handles) allow for stack cooking of entire meals on a single range unit.



• Reheat leftovers or breads in a covered pan or skillet on top of the range rather than in the oven to minimize moisture loss and less energy use.



• Use the oven for preparing and entire meal. Select meats, vegetables and desserts that require similar baking time and temperature. Follow the manufacturer's instructions for using cookware in the oven.



• A pressure cooker prepares long-cooking foods such as meats, poultry, dried vegetables and dried fruits much faster than they can be cooked in conventional utensils.



• Colored exterior finishes on bakeware allow for baking at 25° F. or 14° C. lower than plain-finished utensils. Colored finishes, whether porcelain enamel, silicone or organic resin, increase heat absorption and heat retention.



• Utensils should be preheated only when recommended and then only for the shortest time possible. Metal utensils will preheat rapidly in conventional cooking.



• Portable electric cookware such as skillets, slow cookers and broilers may use less energy than an electric range unit.



• Double or triple recipes to freeze for later use. Thaw frozen foods before cooking or heating unless package or recipe instructions specify otherwise.