Cooking up energy savings in the kitchen

• Convection ovens are usually more energy-efficient than conventional ovens because heated air is continuously circulated around the food being cooked, reducing required temperature and cooking times. On average, energy use can be cut by about 20 percent
   
• Microwave ovens use a lot of energy when operating, but because cooking times are drastically reduced, using a microwave to prepare a meal will reduce energy use by about two-thirds compared to a conventional oven.
   
• With conventional gas or electric ovens, self-cleaning models are more energy-efficient because they have more insulation. But if the self-cleaning feature is used more than once a month, more energy will be used with this type of oven than saved.
   
• Starting the self-cleaning cycle immediately after the oven is used will take advantage of pre-existing heat.
   
• Cooking time can be reduced by keeping oven racks clear. Air flow can be improved by staggering multiple pans and not using aluminum foil on oven racks.

Do you have an energy-saving tip to share? Send it to editor@harvardpress.com.