| Make sure you light your gas stove only when you are ready with cut vegetables and ingredients |
| Do not keep your gas burner on for long durations while heating your meals |
| Use close utensils to cook meats and vegetables. Cover all your pots and pans while cooking |
| When boiling anything, save more fuel by keeping a small flame once your meal has reached boiling point. Remember that a higher flame will also not lead to an increase in temperature of your contents |
| When using a geyser for heating water, do not keep your geyser on for long durations |
| Make sure you fill your buckets with hot water and then turn off your geyser while not in use |
| Gas geysers are instant geysers and thus you do not need to keep them turned on for long durations to get hot water |
| Ensure that idle and preheat time before cooking is reduced |
| Choose the correct commercial cooking utensils to ensure saving energy and safety in the kitchen |
| Implement plans where in there are systems to begin and end cooking procedures to save energy |
| Yes, if your furnace and oven walls and doors are insulated, then it can minimize heat losses |
| Always remember to reduce or eliminate any water-cooled parts in your oven. If these cooled parts are necessary, make sure that they are well insulated too |
| Clean all the heat transfer surfaces frequently to maintain efficiency of equipments and save energy |
| Control if and when possible, all your heating equipments rather than using them for manufacturing and processing at different levels of heat to save energy. |
| Always use pressure controls to minimize any leaks from your equipments which may not only waste energy, but will also be unsafe for the surroundings. |
