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and energy. Follow these recommendations for best
results:
1. Use low or medium flame heights when cooking in
utensils that are poor conductors of heat, such as
glass, ceramic, and cast iron cooking vessels.
Reduce the flame height until it covers approximately
1/3 of the utensil diameter. This will ensure even
heating within the utensil and reduce the likelihood
of burning or scorching of food.
2. Reduce the flame if it is extending beyond the
bottom of the utensil. A flame that licks along the
sides of the utensil is potentially dangerous, heats
the utensil handle and kitchen instead of the food,
and wastes energy.
3. Reduce the flame height to the minimum level
necessary to perform the desired cooking process.
Remember that food cooks just as quickly at a
gentle boil as it does at a vigorous, rolling boil.
Maintaining a higher boil than is not necessary
wastes energy, cooks away moisture, and causes a
loss in food flavor and nutrient level.
ENERGY SAVING TIPS
• Always use utensils with flat, smooth bottoms and
tight-fitting lids to retain heat and moisture.
• Minimize the amount of liquid or fat to reduce
cooking times.
• Select cookware of the proper size, material and
construction for the cooking process being
performed.
• Adjust the flame height to fit the utensil size.
• After liquid reaches a boil, reduce the heat to
maintain a simmer rather than a rolling boil.
• Use a timer rather than repeatedly removing the lid
to check food.
• Thaw foods prior to cooking to reduce cooking time.
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