A kitchen offers almost endless opportunities to practice energy efficiency. For instance, pans with perfectly flat bottoms use energy more effectively on electric range elements than pans with rounded bottoms do. Boiling water in a covered pan heats faster and uses less energy than it does in a non-covered pan. This holds true for everyday cooking, too, and allows cooking at lower temperatures.
When possible, use a toaster oven instead of a traditional oven to expend just one third of the energy; likewise, microwave ovens use half the power of traditional ovens. Pressure cookers and microwave ovens save energy by significantly reducing cooking time, and meals made in slow cookers use much less energy than traditional cooking methods. Preheating any oven shouldn’t take longer than five to eight minutes; any longer probably means using more energy than is needed. While it’s difficult to resist checking the progress of whatever is being baked, avoid doing so because each time the door opens, your home gets a blast of heat and the oven needs to work overtime getting back to its target temperature.