Your stove and oven might be working harder than you think—and not in a good way. According to the U.S. Energy Information Administration, cooking appliances account for about 1% of total household energy use. While that might seem like no big deal, inefficient cooking habits can quietly drive up your utility bill and wear down your appliances. And, lest we forget, fossil fuels—namely natural gas—account for a large share of the juice we use in food prep.
There are of course regular bits of maintenance that help ensure your oven and stove run smoothly, but the way you cook matters just as much as what you’re cooking on. “The biggest efficiency mistakes are typically habits,” says Simay Akar, CEO and Founder of AKEC Sustainable & Greentech Solutions and member of the Institute of Electrical and Electronics Engineers. “Using a pan that’s not in proportion to the burner, not covering pots, or opening the oven door to peek at your food all lose heat and cause the appliance to work too hard.”
In other words: Smarter habits are your first, best step toward lower energy bills, lower emissions, and maybe even better-tasting food. Matching pans to burners, knowing where to place racks, avoiding unnecessary preheating, and a range of other simple fixes can help your equipment work faster, cleaner, and more efficiently. Here are a dozen simple strategies to get started.
1. Match pans and burners
Get this: The American Council for an Energy Efficient Economy notes that placing a 6-inch pan on an 8-inch burner wastes more than 40% of the heat produced. “A small pot on a large burner wastes a lot of heat around the sides,” says Jessica Randhawa, Owner & Head Chef at the popular recipe blog The Forked Spoon.
This applies to both gas and electric cooktops. On gas ranges, flames that rise beyond the pan only heat the air. On electric cooktops, too-small pans can cause uneven heating and longer cook times, adds Dennis Godynuk, a licensed appliance expert and owner of Comfort Appliance Repair Nashville. “You want the flame to just kiss the pan’s bottom.” If you’re using an induction cooktop, make sure your pans have flat, magnetic bottoms to ensure efficient energy transfer.
2. Know your burners’ functions
Not all burners are created equal. Many modern stovetops—especially gas ranges—have hubs with different heat outputs designed for specific purposes. Picking the right one helps food cook faster, more evenly, and with less energy waste. “High-output burners are great for fast boiling, stir-frying, or searing meat,” says Godynuk. “But once the food is up to temperature, you should turn the heat down. Leaving it on high wastes gas or electricity—and can even warp or scorch your cookware over time.”
Low-output burners, meanwhile, are ideal for gentler or more-precise tasks like warming sauces or melting chocolate. Think of it like driving: High heat gets you going, but you need to shift down once you’re up to speed.
3. Love the lid
Lids are more than hats pots wear when they want to look fancy. Covering a vessel traps heat and steam, so food reaches temperature faster and uses less energy to stay there. One study from the University of Arkansas showed that putting a lid on a pot during cooking can cut energy use by more than half. That’s why lidded appliances like slow cookers and pressure cookers are some of the most efficient. “To boil water with a lid, for example, can cut the time nearly in half compared to allowing it to boil uncovered,” says Akar. “It’s a very small change, but what a big difference.”
That said, efficiency isn’t worth it if it ruins the dish. Cooking without a lid is ideal for reducing sauces, crisping food, or preventing boil-overs, notes Randhawa. Think of it this way: Lid-on cooking conserves heat; lid-off encourages evaporation. Knowing when to use each leads to more-efficient meals.
4. Consider convection
One of the easiest ways to cook more efficiently is by using the convection setting on your oven—if it has one. Unlike traditional baking, convection circulates hot air with a fan, allowing food to cook more evenly and often in less time. That can translate to real energy savings over the long run. “Convection is generally more energy-efficient because the fan spreads the heat evenly, and therefore, you can cook at a lower temperature or time,” says Akar. “Utilize convection to roast, for casseroles, and for overall daily cooking.”
Traditional baking is still handy when you’re looking for flaky pastry or breads that need gentler heat, notes Akar. But, if you’re prioritizing energy savings, convection should be your default setting.
5. Don’t open the door
Is it ruined? Is it just-right? Food in the oven can feel a bit like Schrödinger’s famous feline: simultaneously underdone and overdone. But try your best not to peek. Every time you do, heat escapes. How much, exactly? There’s no hard-and-fast number—it depends on factors like oven type, insulation, and room temperature—but a generally cited estimate is that your oven loses between 25 and 50 degrees F every time the door opens. That’s lost energy your cooker needs to replace.
“I always try to avoid the temptation to open the door mid-cook,” says Randhawa. “It can drop the temperature significantly. It’s much better to keep your oven door glass clean and use the oven light.” For even better results, get a good, oven-safe thermometer and get in the habit of using it to check doneness without cracking the door.
6. Batch like a pro
Preheating is one of the most energy-hungry aspects of cooking. A study published in Energies looked at electric appliances and found that the preheat phase can account for as much as 88% of total electricity usage during oven operation. You can reduce this by batch cooking—that is, making multiple meals in one session or baking items back-to-back while the oven is still warm. “If the oven is hot, cook tomorrow’s vegetables or roast nuts after tonight’s dish,” says Godynuk. “One preheat, two jobs.” An oven retains heat for at least 30 minutes—much more if it’s been ripping hot for a while. Use that heat while it lasts.
7. Skip the preheat (when you can)
Contrary to popular belief, preheating isn’t always necessary. In fact, one study in the Journal of the American Dietetic Association found meals baked without preheating used about 10% less energy on average, without affecting meal quality.
For many everyday meals like sheet pan dinners or pasta bakes, experts generally agree that starting them in a cold oven won’t change texture or total cook time. Preheating is only necessary when making baked goods that rely on precise temperatures for even baking and browning. “I recommend preheating only for as long as needed, and even starting cooking while warming the oven for foods in which precise timing is not essential,” says Akar. “You might even shut off the oven a little ahead of time and let the heat left behind finish the job.”
8. Strategically arrange oven racks
Where you place your food in the oven directly impacts how evenly—and efficiently—it cooks. “Most people don’t think about rack position, but it matters,” says Godynuk. “The top of the oven tends to be hotter and better for browning or roasting, while the center is ideal for even baking.”
Roasting vegetables? Use the upper third. Baking a cake? Center rack. Broiling? Top rack, close to the element. Optimizing rack placement can take minutes off cook time and reduce the need for reheating.
9. Keep burners clean
A dirty burner isn’t just gross—it’s an energy drain. Grease and food buildup can block heat or sensors that regulate it, causing the appliance to work harder and longer. “Food on burner caps or a dirty temperature sensor [if your oven has one] makes the appliance run longer and hotter to hit the set temperature,” says Godynuk.
Reflectors on electric stoves—the removable trays below the heating elements—should be kept shiny and free of residue, and gas burner ports must be clear of any obstructions to maintain proper flame shape and heat output.
Regular oven cleaning also increases efficiency. “In my experience, a clean oven heats more evenly and recovers temperature faster after the door is opened,” says Randhawa. For most homes, a good cleaning once every three months is enough to maintain optimal performance and safety.
10. Watch out for warped pans
Warped or uneven pans don’t sit flush on burners, resulting in uneven heat that’ll force your stove to work harder. “Flat, heavy pans provide steady, even heat at lower settings,” explains Godynuk. “Thin or warped pans create hot spots that make you crank up the heat—yet still deliver uneven cooking.”
This is especially true for electric and induction cooktops, where direct contact maximizes heat transfer. On induction stoves, warped pans weaken the magnetic connection between the heating element and the cookware, reducing efficiency. To test flatness, place the pan on a flat surface—if it rocks, it’s time to replace it.
Cookware material matters, too. Thick-bottomed stainless steel or cast-iron hold and distribute heat best, minimizing the need to constantly adjust the temperature.
11. Check your seal
Your oven door gasket—the soft rubber or fiberglass seal lining the inside edge of the door—is crucial to keeping heat inside the oven. If it’s cracked, brittle, or no longer sealing tightly, hot air escapes.
To inspect your oven’s seal, use the dollar bill test: Close the oven door on a dollar bill so it’s halfway in, then gently tug on it. If it slides out easily with little resistance, the seal is likely too loose and your oven is losing precious heat. (Test a few different spots, as gaskets often wear unevenly). If the seal fails, don’t worry: Most oven gaskets are inexpensive and easy to DIY.
12. Smaller job? Use a smaller appliance
Firing up a full-size oven to reheat a slice of pizza or toast a sandwich is overkill. Instead, reach for countertop appliances like toaster ovens, microwaves, and air fryers for smaller jobs. Microwaves use up to 80% less energy than conventional ovens for simple reheating. Pressure cookers slash cook times by up to 70%, while slow cookers maintain low, steady heat with minimal power. Toaster ovens and air fryers also preheat faster, use less electricity, and generate less excess heat than full-sized ovens. That’s especially useful in warmer months when you’re trying to keep your home cool without blasting the air conditioning.