Saving Energy in the Kitchen

Q: In your July column on grilling (“Be an Energy Efficient Grill Master”), you mentioned induction cooktops as a possible alternative to consider. Can you talk more about that technology and other ways to save in the kitchen?

A: I’m sure many of us are gearing up for more cooking and baking as we enjoy the fall harvest and approach the holidays. I know in my own home, the kitchen as a whole is the second-largest contributor to my monthly energy bill, behind only heating and cooling — that means it’s ripe for savings opportunities.

As far as induction cooking goes, as discussed in that earlier column, this equipment uses an electromagnetic field to generate heat in a pot or pan placed on the cooking element. The technology is often contrasted with a radiant stovetop, in which electricity flows through a wire inside a heating element or below a sheet of glass. That heat then radiates through the heating element or glass into cookware.

Induction, radiant and earlier electric resistance ranges and stoves are examples of electric cooking appliances. Compared to gas versions, these provide better air quality because they avoid carbon monoxide, combustion byproducts and other particulate matter. Induction products specifically are the most efficient and may — along with high-efficiency radiant ranges — also be eligible for upcoming incentives from the Inflation Reduction Act.

The advantages of induction cooking extend beyond its efficiency and air pollution benefits, though. Compared to all other cooking options, induction offers quicker heat-up times; easier cleanup thanks to a smooth stove surface; and safer use, as heat is produced only in the cookware, making it impossible to burn your hand or catch an oven mitt on fire. However, it is worth noting that not all pots and pans are compatible with induction. With cast iron, enameled cast iron and many kinds of stainless steel, you’re all set. If you’re unsure if certain cookware will work with induction, see if a refrigerator magnet will stick to it — if it will, you’re good to go.

If you’re intrigued by induction but maybe not yet fully sold, consider trying out a hot plate or countertop version first. These portable models likely won’t be eligible for incentives, but they should give you a feel for the type of cooking to expect and offer flexibility to be used in the kitchen or grill-side.

Moving away from the range as an appliance, there are many other ways to save time and money when preparing food. Here are several:

• Match the size of your cookware to the size of your burner.
• Cook multiple meals/items in your oven at the same time, which will reduce how much it runs overall.
• Have your food ready to go when your oven is done preheating and try to limit how much you open the door to look inside once it’s in use.
• Take advantage of smaller equipment when you can, such as pressure cookers, toaster ovens, rice cookers and electric multicookers.
• Run your dishwasher as full as possible, use it in place of washing by hand when appropriate, and try to limit prerinsing (which admittedly can be a hard habit to break).

This article was originally published in Carolina Country magazine.