Changes in your Kitchen

  • Use a microwave. Heat up food in the microwave as often as possible – it’s generally the most efficient way to heat up and cook food because its relatively small size means that a stronger level of heat can be focused on whatever’s being cooked.
  • Be water-conscious. When you’re boiling food in a pan, make sure you only use the amount of water needed to cover the amount of food you’re cooking, because boiling water you don’t need can waste a lot of energy.
  • Take it slow. To save energy (and lessen the need to cook when you get home after work), try using a slow cooker to cook throughout the day – they only use about as much energy as a light bulb.
  • Leave enough defrosting time. Defrost frozen food in the fridge overnight or while you’re at work. Defrosting food in advance typically halves the cooking time and also means that you don’t need to use the energy of a microwave to defrost more quickly.
  • Don’t go for metal trays in the oven. Use glass or ceramic dishes in the oven wherever possible because they retain heat better than their metal counterparts, making them the most energy-efficient option.
  • Invest in a fan-assisted or convection oven, which circulates heat throughout the oven. This means the heat doesn’t have to be as high as it would in a normal oven.
  • Use the right size pan. Always use a pan which is the right size for the amount of food you are cooking – this means you won’t waste energy while heating a bigger surface area than you need.
  • Use the right size hob. When you’ve selected your pan, make sure you use the right size hob for it. A bigger burner will waste energy and a pan that’s too big will take longer to get to the right temperature.
  • Keep heating rings clean. Similarly, make sure you keep your heating rings as clean as possible – any food that sticks to the ring will absorb heat, which will make it less efficient.
  • Use the right ring for the right thing. If you’re going to use the oven, cook a few meals at a time to get the most out of having your oven on and hot, especially if lunch-prepping for the week ahead is your kind of thing.