Cutting energy costs in the kitchen

NEW YORK (WABC) -- It's no wonder that grilling out is so popular in the summer, because who wants to hang out in a hot kitchen?

We've got ways to be wise about using energy in the kitchen.

The coolest and most energy efficient way to cook your food is with a microwave, which uses two-thirds less energy than your stove.

But not everything can be cooked in a microwave, so if you must use your stove, do it wisely. Always cover your pots to keep in heat and warm food up more quickly.

"Use the burners that you absolutely need," Con Edison spokesman Michael Clendenin said. "In other words, not a huge burner. Use a smaller burner if it's enough to heat up the pot that you're cooking with."

And crock pots aren't just for winter stews. They can be a low-energy way to make dinner without heating up the entire kitchen.

When it comes to keeping food fresh, the rule of thumb for the refrigerator is to keep it half full. It keeps the cold air circulating. The freezer, however, should be completely full, even if you need to fill it with ice. The fuller it is, the less energy you use to keep foods frozen.

Another cooking tip is to turn off your stove or oven two to three minutes minutes shy of the recommended cooking time, and let the residual heat do the rest. And keep the oven door closed.

To find out more about Con Ed's Green Team program, visit ConEd.com/ThePowerOfGreen

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consumer news, lisa colagrossi
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