How to use less gas in the kitchen

Always keep pots and pans covered when cooking. And don't transfer food directly from the refrigerator to the stovetop. Watch out for flames.

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Tips for saving gas in the kitchen
There are two sources that contain almost all of the consumption of gas at home: the warm-up (with hot water) and la kitchen. And both are strategic points of the waste we make of an increasingly expensive energy source. It is estimated, but by now the figure should be considered approximate, that an hour of just one burner of the gas access costs more than 1 euro.

Even the use of lids on pots and pans is important, as is the size of the pan and the height of the flame while cooking. Gas consumption in the kitchen is one of the highest contributors to energy bills , and it's a source of daily waste, often due to sheer inattention or ignorance about proper cooking methods.

Yet saving on gas at home is really simple, just follow these tips , all very effective:

  • Change your energy sourceTo save gas in the kitchen without sacrificing taste, you can use an electric oven, which also has the advantage of being able to cook different dishes at the same time or, alternatively, opt for cold dishes.
  • Change cooking methodSteaming is undoubtedly the most suitable method, allowing you to prepare multiple dishes at once using a single burner. Legumes are the most suitable foods for boiling, as they require less cooking time (especially if you use a pressure cooker or soak them in water for a longer period).
  • Use the appropriate pan lids: this way you will avoid heat dispersion.
  • Put them to cook pots on a stove proportionate to their size.
  • Remember to turn off the lights which are usually found above the stove.
  • Taking food out of the refrigerator early, it is possible to halve energy costs.
  • Use the kitchen utensils of our mothers and grandmothers, and only when necessary, modern small and large household appliances: consume a considerable amount of energy.
  • Don't overdo it with boiling water: Only use the pot that's actually needed. Pots and pans should also be sized appropriately for the food being cooked; otherwise, gas will be wasted.
  • Use already lukewarm water and not cold anyway. Very simple: take it from the kitchen tap already at a high temperature.
  • Keep in mind the marinating technique, especially for fish: cooking times are shortened, and the quality of the dishes is excellent.
  • The stoves must be used based on the size of the potsOtherwise, you'll waste a lot of gas. Two opposite examples. A small pot on a large burner results in a huge and unnecessary waste of gas. A large pot on a small burner will take a long time to finish cooking. And that time means wasted gas.
  • Use only metal pans.
  • Get used to cooking generous portions, but without waste. This way, you can preserve food and eat it the next day.
  • When you cook something that takes a long time,  It's best to use a pressure cooker. It significantly reduces cooking times and therefore gas consumption.
Then there are some small, very effective tricks for save gas while cooking in kitchenOur grandmothers knew them very well and practiced them. For example:
  • Turn off the gas a few moments before cooking is complete. The residual accumulated heat is enough and left over for the final bend.
  • Low heat will also improve the cooking quality.
  • Don't light the flame before you've decided what to cook.
  • Not everything you've cooked needs to be reheated on the stove. gas.
Gas consumption for cooking depends largely on any mistakes we make. For example, if we place a small pot on a burner that's too large, perhaps with a high flame, we'll simply double consumption. This is a complete waste, as boiling times will double. large stove consumes, on average, 3 kilowatts, which corresponds to 0,18 cubic meters of gas per hour of cooking. An average 1,65 kilowatt stove consumes 0,10 cubic meters of gas per hour. smaller stove, on the other hand, consumes 1 kilowatt, which corresponds to 0,06 cubic meters of gas per hour. If all four traditional burners in a kitchen are in use, the hourly gas consumption reaches 0,44 cubic meters per hour.
Starting from the data we have just seen, it is even possible to calculate the gas consumption for a plate of spaghettiHere we include boiling and cooking the pasta and preparing the sauce and any seasoning. The hourly consumption, putting the various preparations together, comes to about 20 minutes for each burner, for a total of 0,02 cubic meters of gasIf we project this consumption on an annual basis, just one plate of pasta translates into a consumption of 7,3 cubic meters of water. And that's not a small amount.

 

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