18 ways to save energy in the kitchen
Compared to the cost of heating and hot water the amount we spend on cooking food - and keeping it cool - is comparatively modest. But there are savings you can make which, if added up, could save you quite a bit:
Ovens, hobs and other cooking appliances
* Probably the most useful tip of all for students. When you make a coffee or tea don’t boil more water than you need. Kettles apparently use around a third of the energy we use for cooking
* Don’t switch on the oven to cook just one small dish. It may be worth if there are two of you having an additional smaller oven or oven and microwave combined. When you do use the oven try and cook some other dishes to make maximum use of it
* Don’t preheat the oven except when the temperature is critical (e.g. for baking)
* Don’t keep opening the oven door to check how things are going. The temperature immediately drops by about 15°C, extending the cooking time.
* Microwaves are much more energy-efficient than ovens so if you have one make good use of it. (If you don’t have one it’s worth thinking about getting one though not everyone - including me - likes the texture of microwaved food. They’re good for fish and veg though.)
* If you’re into casseroles, chunky soups and/or boiled meats it may alternatively be worth getting a slow cooker, also more energy-efficient than an oven or a stove top. And you have comforting, gorgeous-smelling food waiting for you when you get home.
* Don’t boil water (e.g. for pasta) in uncovered pans. Takes far longer and uses more energy
* Use the smallest ring you can for the size of the pan you’re using. I.e. don’t put a small pan on a big ring or you’ll waste heat round the sides.
* Don’t use flimsy pans with uneven bases that don’t heat evenly. (It doesn't cost much to buy new ones from places like Ikea or Woolworths) And don’t let too much grot accumulate on the bottom of the pan (or around the burner) which will make them harder to heat.
* Turn off electric rings a few minutes before the end of the cooking time and the food will finish off in the residual heat.
* Cook a big batch of dishes such as pasta sauces and stews so that you just have to reheat them the next day rather than start cooking again from scratch. (Saves time too, obviously)
* If you do have to replace the appliances in your kitchen buy energy efficient ones. A fan-assisted oven is cheaper than a conventional one because it works on lower temperatures and you don’t have to preheat it. Electric hotplates tend to be more expensive to run than gas ones because they need to heat up before you can use them. A new energy-efficient fridge or freezer will use up less electricity than an old one. Look for ones with an A rating.
Fridges and freezers
* Don’t cram too much food in the fridge (a particular problem with student fridges) and leave enough space for air to circulate round the contents.
* Don’t put warm food in the fridge. (A health hazard too as it raises the temperature of the other food in the fridge)
* Don’t put the fridge next to a radiator
* Defrost your fridge and freezer regularly so they don’t have to labour through a heavy ice build-up to keep the contents cold or frozen
* Thaw frozen food in the fridge rather than in a microwave or oven. It will help keep the fridge temperature down and won’t use up any extra energy
* Don’t keep a large chest - or upright - freezer if you haven’t much to fill it. Half-empty freezers cost more to run than full ones. (On the other hand it’s not worth stocking up with a whole lot of food you may not eat. Maybe you don’t need a freezer . . .)