Saving Energy in The Kitchen With Your Range
Gas cooking equipment offers precision performance even during electric power outages.
|
| • |
Keep burners clean and adjusted for efficient combustion. Gas flames should be blue.
|
| • |
Fit the pan to the burner size; a small pot on a big burner wastes heat. Never let the flame extend beyond the bottom of the pan. |
| • |
Bring food to a boil, then reduce heat and continue cooking. |
| • |
Whenever practical, keep pots and pans tightly covered while cooking. |
| • |
Wok cooking, quickly over high heat, is an efficient use of fuel. |
| • |
Be sure all burners are off when not in use. |
| • |
Oven cooking is more efficient than range-top cooking because the heat stays in the oven rather than being lost to the air.
|
| • |
There’s no need to preheat the oven except for delicate cakes and cookies.
|
| • |
Baking and roasting in ceramic or ovenproof glass cookware allows you to reduce the oven temperature by 25° F. |
| • |
Don’t open the oven while baking. To retain heat and save energy, cook by time and temperature instead. |
| • |
Always broil with the oven door closed. It’s more efficient and keeps the kitchen cooler. Gas broilers need not be preheated. |
| • |
Consider replacing your old gas range. New models have a pilot-less ignition system that uses up to 40% less gas. |
| • |
When practical, thaw foods before cooking. |
