Advertising usually reduces saving gas in the kitchen to buying more modern appliances. In reality, however, gas is often used wastefully in the kitchen \u2013 due to old habits and physical laws that we ignore.<\/p>\n\n\n\n
Here are tricks that will allow you to enjoy cold food without having to give up, but will significantly reduce your energy consumption.<\/p>\n\n\n\n
Blue flame \u2013 a misconception
Many people think that as long as the flame burns blue, everything is fine.<\/p>\n\n\n\n
What they don’t tell you: If the burner holes are even slightly clogged with grease (which is almost always the case in the kitchen), the air supply is restricted. The gas burns inefficiently.<\/p>\n\n\n\n
Cheap solution: Rinse the removable burner heads once a month in hot vinegar water and clean the holes with a toothpick. A clean burner delivers up to 10% more heat with the same gas consumption.<\/p>\n\n\n\n
Blue flame \u2013 a misconception<\/p>\n\n\n\n
Many people think that as long as the flame burns blue, everything is fine. Pot geometry: The biggest cooking mistake<\/p>\n\n\n\n
Unlike induction, gas heats not only the base but also the surrounding air.<\/p>\n\n\n\n
The golden rule: The flame must never touch the sides of the pot or lick the rim. If the flame extends beyond the base, the kitchen will be heated instead of the soup. This results in a heat loss of up to 40%.<\/p>\n\n\n\n
Tip: Use slightly wider pots on smaller burners. The wider base captures more of the rising heat, which would otherwise escape around the sides.<\/p>\n\n\n\n
Utilize residual moisture (the lid trick)
Cooking without a lid triples gas consumption. You probably know that. But what no one tells you is the effect of salt.<\/p>\n\n\n\n
Physical trick: Only add salt to the water once it’s boiling. Salt water has a higher boiling point, which means the gas has to burn longer before the water boils.<\/p>\n\n\n\n
Turn off the gas early: When cooking pasta or potatoes, turn off the gas stove 2\u20133 minutes before the end of the cooking time. Under a tightly fitting lid, they cook themselves in the hot water, without any additional gas consumption.<\/p>\n\n\n\n
\ud83d\udcca Where is the money being wasted? (Efficiency comparison)
Activity Energy loss Solution
Flame too strong 30\u201350% Reduce the gas so that it only burns under the bottom of the pot.<\/p>\n\n\n\n
Cooking without a lid 60\u201370% Always use a lid (even for tea).<\/p>\n\n\n\n
Clogged burners 5\u201315% Clean regularly with vinegar.<\/p>\n\n\n\n
Too much water 20% Use only the necessary amount of water.<\/p>\n\n\n\n
\ud83d\udca1 \u201cInvisible\u201d energy guzzler: Gas stove
If you have a gas stove, opening it while cooking is the biggest energy guzzler. Every time you open it, the temperature drops by 20\u201330 \u00b0C. The gas burner then has to run at full power for several minutes to compensate for the temperature loss.<\/p>\n\n\n\n
Expert tip: Check your food through the glass door (clean it first!) and turn on the light. Only open the door when absolutely necessary.<\/p>\n\n\n\n
\ud83c\udfe0 Secret tip: Ventilation<\/p>\n\n\n\n
It may sound paradoxical, but cooking with gas produces a lot of water vapor. Humid air is much harder to heat than dry air.<\/p>\n\n\n\n
Tip: Turn on the extractor fan or ventilate briefly. This reduces the humidity, allowing the gas in the oven or on the hob to heat the air and food more efficiently.<\/p>\n\n\n\n
Did you know? Heating water for tea in a gas stove takes longer and is more expensive than in an electric one. Gas is excellent for cooking (response to temperature changes), but for heating water itself, electricity is more efficient on a small scale.<\/p>\n\n\n\n
Want to know how to improve the performance of your gas oven when roasting meat with aluminum foil?<\/p>\n","protected":false},"excerpt":{"rendered":"
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