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Stove and Oven

  • Preheat selectively. Baked goods may require a preheated oven to come out just right, but other foods don’t. Skip this step when you’re cooking a main dish or warming up a casserole.
  • Pick the right-sized pan. Don’t waste electricity with a pot or pan that’s too tiny for the burner, or that’s too big or bulky for the amount of food you’re cooking.
  • Try heat-conducting pots and pans. Ceramic, glass and stainless steel cookware retain more heat, which means you can lower the oven temperature by 25 degrees.
  • Cover it. Intensify the heat in your cooking pan with a lid. Remember, water in a covered pan comes to a boil faster.
  • Turn off the oven and burners early. Since electric burners stay piping hot for awhile after you shut them off, try hitting that switch several minutes sooner. The food will continue to cook without eating up any energy.
  • Close the door. The oven loses about 25 degrees of heat every time you open the door. Instead, set a timer to gauge when the food is done. Or, switch on the oven light and take a peek through the glass.
  • Befriend the toaster oven. It’s a smart choice for small meals and snacks. Why? These miniature ovens use as much as 50 percent less energy than the full-sized versions.
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