Cut the cost of cooking

Check the rating

If you are thinking of buying a new fridge, freezer, cooker or dishwasher, make sure you go for the most energy-efficient model. The ratings range from A (most efficient) to G; A+ and A++ are even more efficient.

Use your oven wisely

Save time and money by cooking in bulk. Spend a day baking or making casseroles, cooking dishes to both eat now and freeze for another day.
Double-oven cooks should avoid using both ovens at once. Use the smaller oven if the dish fits and the larger for bulkier jobs.
Resist peeking: opening the oven door drops the temperature by 2C.
Cooking food from frozen takes longer, so defrost overnight in the fridge first. If cooking a chicken or joint from the fridge, bring it to room temperature beforehand - just long enough to take the chill off and cut the cooking time.
Beware: self-cleaning ovens with a pyrolytic liner may need to be turned up to about 500C for as long as two hours to burn off dirt and grease.

Resist peeking: opening the oven door drops the temperature by 2C

Kill the grill

Toaster Grilling throws out heat. Wherever possible, try to use the toaster or frying pan instead of the grill.

Take it slow

Slow cookers are more energy efficient for cooking dishes such as casseroles, curries and even puds and jam - they use a small heat source (equivalent to three 100-watt lightbulbs) for 3-12 hours, compared to an oven, which uses 700 watts.

Make the most of the microwave

Microwave cooking saves on average around half the energy used by an electric oven or hob. Though it's quicker to reheat food in a pan on the gas hob than in an electric oven, a microwave is better still. Next time you're having a jacket potato, give it a head start in the microwave, then finish off in the oven.