8 great little energy saving tips in the kitchen

Jun
20
Author: Kerri
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knuckle-777094_1280When it comes to modern kitchens, aren’t we lucky to have such a wealth of labour saving kitchen devices to choose from? Fridges and microwaves, induction and gas hobs, ovens and plate warmers, extractor fans and all manner of useful kitchen appliances – it really doesn’t get much better.

But contrast this sharply with our ever increasing electricity bills and you’ll see that it’s not all rosy in the kitchen. If only there was something we could do to save energy…

Luckily, there is plenty we can do. Better still, it’s often the little things that make a big difference. A few tweaks here and there and you could see a real difference to your energy bills.

  • It’s not exactly news that steaming vegetables is healthier than boiling. Investing in a multi-tiered steamer pan allows you to prepare two or three lots of vegetables on one cooking ring.
  • Swap your aluminium and stainless steel pans for cast iron saucepans where possible. Cast iron has greater heat retention, allowing you to cook at a lower temperature. What’s more, eating food cooked in cast iron cookware is a healthy way to boost your iron intake.
  • Wait for food to cool down to room temperature before you put it in the fridge, so your fridge doesn’t have to work so hard. And did you know that you shouldn’t place a fridge next to an oven or hob or in direct sunlight – for the same reason?
  • Rediscover Granny’s pressure cooker and use it instead of oven roasting a joint of meat. It will halve the cooking time and produce succulent meat that simply falls off the bone!
  • Did you know that ovenproof ceramic and glass dishes are the most efficient material for use in the oven? Use instead of metal roasters and achieve great cooking results at lower temperatures.
  • Stainless steel skewers inserted into your roast chicken, baked potato or fruit cake will speed up the cooking time. Who knew?
  • Make the most of your oven while it’s on and save time and energy. You could roast two chickens at the same time and keep one in the fridge for later in the week. And if the fancy takes you, why not batch bake and freeze?
  • Make the most of the warm air in the oven. Once you’ve finished cooking and have switched it off, leave the door open and enjoy the extra heat in the kitchen.
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