Go Green in the Kitchen
Starting first thing in the morning and finishing up with an evening dinner, the kitchen is usually a hub of activity in most households. It is also a room that consumes a lot of energy. To celebrate St. Patrick’s Day this month, The Wire is bringing you 10 Ways to Go Green in the Kitchen.
10 Ways to Go Green in the Kitchen
Avoid preheating when possible.
Often we preheat for longer than necessary. Unless the recipe is more precise, turn the oven on when you place food inside and take advantage of all the heat.
Use lids on pots and pans.
You'll capture the heat and enable yourself to use a lower setting
Use the correct sized burner.
Larger burners used for smaller pots or pans will throw off as much heat as it uses.
Invest in a convection or toaster oven.
Convection and toaster ovens use less energy than heating in an oven or microwave (and it's much healthier than nuking your food).
Plan your meals and defrost ahead of time.
You'll save energy when you avoid defrosting in the oven, stovetop or microwave. Defrost overnight in the fridge.
Make one-pan/pot meals.
One skillet meals are easy, use less energy and take less time to clean-up.
Cook on the top rack of the oven.
Keeping your food closer to the heating element in the oven and cut your cooking time by up to 20%.
Utilize the oven heat.
While the oven is baking, use the vented heat to thaw foods, melt butter or keep dishes warm.
Use the oven light.
Instead of opening the door to check on foods, switch on the oven light to see inside without losing heat
Consider a slow cooker.
Depending on the length of cooking required, a slow cooker or crock pot may be more efficient and cost-effective than using the oven
