How cooking method and practice affects energy consumption

In addition to fuels consumed, the model of oven or stove and the style of pan can make a big difference in the amount of energy consumed during use.

On a stove-top, a pan should fully cover the burner (no flame peaking around the edges) and will work best if made of a good conducting material (copper or iron).

Glass and ceramic containers that perform less efficiently on the range are the best choice in the oven where heating occurs through radiation rather than conduction.

Convection ovens use a fan to circulate heat, which reduce pre-heating times, eliminate hot-spots and lower cooking temperatures making them preferred to non-convection ovens.

And of course you want a quality appliance that is well insulated.

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