Fridge and freezer
Try to keep the refrigerator door closed. You can waste a large amount of energy by continuously opening and closing the refrigerator. When you are ready to prepare a meal, take all the ingredients out at the same time. Also make sure that the door is completely closed when you are done with the refrigerator.
Place your freezer or refrigerator from direct sunlight, heating equipment and heat fans. Provide enough open space on the sides, above and below for proper airflow.
Set the refrigerator temperature between 36 and 41 degrees Fahrenheit and your freezer near 0 degrees for maximum savings. The United States Food and Drug Administration also supports these temperatures to prevent rapid bacterial development
Keep the fridge or freezer full, but do not overdo it. Overfilling causes the compressor to run longer. Keep food separated on the shelves, be careful not to block the units inlet valves.
Keep the condenser coarse residue of the unit free and unlocked for maximum energy efficiency.
Because a tight seal seal is important for the efficiency of your refrigerator, clean the door packs with warm water or a detergent that leaves no residue.
Seal all moist foods stored in the refrigerator. Moisture can be drawn into the air, causing the device to work for a long time.
If you are using an older backup freezer with only a few food in it, use only the primary freezer and turn off the older one.
If you own more than an oven, use it less when possible.
Save both time and money using an oven to cook the whole meal. A cake or pie can enter the already heated oven after the main course is complete.
Use a pressure cooker. It reduces cooking time to less than half compared to typical kitchen utensils.
Heat food, plates and plates with the ovens already stored heat after rusting, requires no extra energy. If the food is to be kept warm for longer than half an hour, do not set the oven more than 140 to 200 degrees.
Consider using a microwave, small portable electric frying pan, grill or toaster / toaster instead of the oven. Boil in the door or cook cold meals to prevent heating of the kitchen and steam to the air inside your home. Microwave ovens use less than 1/2 of the power in a traditional oven and cook in about 1/4 of the time.
Wrapped pots or pans will start producing steam or boil faster than those detected, enabling faster results and less energy consumption.
Cook with pots and pans that completely cover the heating elements. Use pots with even base, vertical sides and tight fitting cap to maintain heat and allow lower temperature settings.
Cook with pots, grills or cooking utensils to minimize the use of the fireplaces heating element and oven.
Use only enough water to produce steam and prevent any food from being frozen or frozen.
Make sure that the reflectors pans under the heating element of an electric stove are light and clean. They reflect heat on the bottom of the pot.
Do not cover the oven with foil. It can block the flow of heated air, which makes the oven longer to finish the job.
Cook for exact timings and temperature instructions. Accurate timing reduces the need for repeated opening and closing of the oven door to check the cooking progress. Each time the oven is open, the oven is cooled by 30 to 50 degrees Fahrenheit.
On an electric cooker, start with high heat and then reduce the temperature when the food begins to boil or bubble. Turn off the surface element a few minutes before cooking is complete. Electric stoves remain hot for a few minutes after they have been switched off.
During warmer days, make your great cooking on the cooler evening or early in the morning. Try to use the range instead of the oven.