Saving energy while cooking and baking

In short: Simple habit changes can significantly save energy while cooking and baking without sacrificing taste or results. Often it’s small routines, like matching pot sizes or using residual heat, that make the biggest difference.

In more detail: A large share of cooking energy is lost through unnecessarily high heat, mismatched pot sizes, or frequently opening the oven door.

In detail

• Use a lid: A pot lid significantly reduces cooking time, saving considerable energy.
• Matching pot size: A pot larger than the stove burner wastes heat that radiates unused into the surroundings.
• Using residual heat: Turn off burners and ovens a few minutes before the end of cooking time, since the residual heat is usually enough to finish the job.
• Keep the oven door closed: Every time the oven door opens, a lot of heat escapes that then has to be reheated.
• Fan-assisted instead of top/bottom heat: Fan-assisted heat distributes warmth more efficiently, often allowing lower temperatures and shorter baking times.
• Electric kettle instead of a pot: Preheating water for pasta or tea in an electric kettle is usually more energy-efficient than on the stove.
• Choosing the right appliance: For small quantities, a microwave or air fryer often uses less energy than a large oven (kochen-in-der-mikrowelle).