9 Energy-Saving Kitchen Tips

Do you ever have “duh” moments in the kitchen? I do.

My latest involved a should-be-obvious kitchen tip: Keep the lid on while your food is cooking.

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Earth-shattering, huh? For over a decade, I’ve happily cooked away while letting all that steam escape into the kitchen.

Now I’m scratching my head wondering why it took so long to grasp this simple time & money-saving tip! [Especially since Joshua has several times asked, “Don’t you want the lid on that, babe?”]

No wonder my kitchen got so hot before!

Summer is right around the corner. Avoiding unnecessary heat in the kitchen is a big money (and comfort) saver. Here are a few other ideas:

  1. Fill the grill. Grill dinner, but also grill the meats you’ll need for the coming week. (See Amy’s example here!)
  2. Maximize the oven heat. If the oven has to be on, don’t just bake one item. Slip potatoes in while your bread is baking. Slide a couple loaves of quick bread for the freezer next to dinner, etc.
  3. Leave the oven door shut until you need to open it. Once you’ve made a recipe and know how long it takes to cook in your oven, jot down exactly how many minutes it takes. That way next time you don’t have to check it multiple times (and spill hot air into the kitchen!)
  4. Turn off the oven and let things finish baking while the oven cools. (Easy way to cook granola. Another brilliant idea from Amy! It must be hot in Texas, or something.)
  5. Do the same thing with the stove.
  6. Use the crockpot. If you can safely plug it in on the porch or in the garage, all the better!
  7. Use the freezer: fry up a big batch of hamburger, double/triple dinner, etc. Freeze the extras
  8. Plan ahead. Frozen food heats up much faster when it’s thawed…. especially if you don’t have a microwave.
  9. ….and don’t forget to put the lid on when you’re cooking!

What about you? How do you keep your kitchen a little less hot during the summer? 

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Comments

  1. says

    Go ahead and laugh over some of my “duh” moments. How about wanting something to boil but only turning the heat on medium. Or forgetting to turn the burner on at all. 😛

    We always grill a bunch of chicken breasts and then chop them up into small pieces and then bag them, putting one cup in each bag and then freezing the bags. Then, when we need chicken, all we have to do is pull the right number of bags from the freezer and we’re ready to go. 🙂 It saves time and having to cook chicken right then. (Added tip here: we season our chicken with a bit of lemon pepper when we grill it that’s why people can’t figure out why ours tastes so much better than theirs. 🙂 )

    • anna says

      I’ve forgotten to turn the burner on plenty of times… or even worse, forgotten to turn it OFF!

      Yum! Joshua make’s an awesome grill seasoning. It’s amazing the difference a few spices can make… now I’m craving grilled chicken. Haha!

  2. Kimberly S. says

    Just don’t forget that not everything cooks better with the lid on. Unless you like cleaning up over-boil messes, I don’t recommend lids for pasta…and potatoes are iffy. I’ve made the messes for you, so you don’t have to 😉

    Lids are great (especially when cooking chicken or veggies on the stove top – so moist!), just not for everything 🙂

  3. says

    These are all great tips. I’m guilty of not putting a lid on while I wait for the water to boil – it heats up so much more quickly with the lid.

    As for keeping the kitchen cool during the summer, I think that I usually just tend to bake less. I still made our homemade pizza once a week last year, though, but just recently discovered that I can cook the dough in a griddle (it’s more of a naan-like texture, but really really good!) I may try skipping pizza altogether during the summer just to keep the heat down.

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