Much of the energy consumed in the kitchen is used for cooking. To save energy while cooking:

• Match the size of the pan to the heating element. More heat will get to the pan and less will be lost to the surrounding air.
• Have your pans on the range, ready to go, before the heat is even turned on.
• Reduce the heat when water boils. If you use a tight cover, food will continue to steam or boil on medium or low heat.
• Use the water from the hot water tap if you need boiling water because part of the heating job is already done.
• Use the minimum amount of water and cover the saucepan when cooking, so food will heat quicker and will be more nutritious.
• Never boil water in an open pan. Water will come to a boil faster and use less energy in a covered pan.
• Turn electric ovens or surface units off a few minutes before cooking is completed to make the most of the "free" heat.
• Preheat only for those baked goods requiring precise oven temperature at the start of the cooking cycle.
• Whenever you peek into an oven by opening the door, the temperature in the oven drops about 25 degrees. Open the door as little as possible.
• Thaw foods before cooking, unless directions specify otherwise. Partially frozen food can increase cooking time by 33%.
• Do not line the oven with tin foil for "neatness' sake" since doing so will interfere with proper heat flow.
• Glass and ceramic cookware transfer heat better than metal. In a conventional oven, you can lower the heat by 25 degrees and cook food in less time when using these dishes.