Oven and Microwave Tips

Good cooks are also good cookers. That means that they think before they bake, fry, sauté, or boil. You want to use the best heating method and cookware that will ensure the cooking process will go as quickly as possible. Less cooking time can equal big energy savings, but that doesn’t mean that you have to sacrifice taste. It just means that, if you can, use just a dash of heat instead of a dollop.

Keep Your Cooking Time Down

Obviously, the less time you cook, the more energy you save. So plan ahead! Defrost frozen foods in the refrigerator before cooking. Keep pre-heat time to a minimum. Don’t put heat-blocking foil on the racks. Try not to peek in too often. And when you can, cook multiple portions so that next time all you need to do is re-heat your food.

Use a Microwave Whenever Possible

Compare for yourself: A convection oven cuts your electricity use by about 20% when compared to a conventional oven. A toaster oven cuts your energy use by about 50%. And a microwave cuts your energy use by over 66%. That makes it the biggest energy saver in your kitchen! So use your microwave when you can — and as often as you can — instead of your traditional oven. You’ll find that it’s perfect for cooking small amounts, warming up leftovers, or defrosting a frozen meal.

Use Copper and Glass to Heat Faster

High conductivity means that a material transfers heat more efficiently. That’s why, on the stove, copper anodized aluminum pans heat up faster and distribute heat better than regular pans. And in the oven, glass and ceramic pans work better than metal. In fact, you could turn the oven down about 25° and cook your food just as quickly.

Use Your Stove Properly

If you’ve got an electric cook top, don’t put a 6-inch pan on an 8-inch burner. It’ll waste over 40% of the heat. And if you’ve got a gas range, make sure that you’re getting a clear blue flame. A yellow flame indicates that the gas might not be burning efficiently. Ask your gas company or plumber to come out and check it.