Stop peeking

Don’t open the oven door to peek at what’s cooking inside unless you actually need to check something. Instead, turn on the oven light and check the cooking status through the oven window.

**How this helps**

Heard the one about the watched pot? Well there’s a reason for it… opening the oven door lowers the temperature inside, by as much as 25 degrees. This wastes energy and increases cooking time as the oven must heat up again.

**More information**

– Lots of holiday tips from the Consumer Energy Center

**Related tips**

Don’t pre-heat the oven
Buy LED holiday lights

Author Bio

pete

Comments Disabled

  1. Monty - November 26, 2008

    While I do not argue with the concept (opening the oven door is usually a waste), it only changes the temperature of the air in the oven. The reason ovens take so long to heat up is primarily from heating the surfaces within the oven. The air heats relatively quickly. Pre-heating a oven is not heating the air but heating the surfaces of the oven. The temperature of those surfaces do not change by more than a degree when the oven door is opened.

  2. AK - November 26, 2008

    Better yet, don’t eat turkey at all. That is the best way to save energy. If you don’t know how terribly turkeys are treated (as are all other farm animals), then it’s time to find out. Too bad Terrapass passed on the opportunity to mention that NOT eating turkey is the best way to be Green.

  3. nick - November 26, 2008

    Well, how turkeys are treated is somewhat peripheral to this discussion, but the amount of energy they consume in production is VERY relevant. This was mentioned well in a previous Footprint blog post, but meat production takes incredible amounts of energy and resources – mainly because when you’re eating turkey, you’re eating calories that were created by processing vast amounts of plant grains, all of which were produced using petroleum-based fertilizers, fuels, and processes. You save the large part of that energy by eating plants directly and skipping the energy-hogging “middleman,” in this case the turkey.
    If going vegetarian seems like too big a leap, at least cut back: eat meat only every other day, then to eating meat once a week, then less. You’re fooling yourself with fancy powerstrips and hybrid SUVs if you’re still eating high-carbon foods.

  4. Tom Harrison - November 26, 2008

    Well, I’ll follow the thread as it veers off the topic of opening oven doors.
    There are many reasons not to eat meat. I eat very little compared to most Americans, and less every day because of them. I am swayed by the issues of cruelty. I am swayed by issues of nutrition and health. I am swayed by issues relating to anti-biotics. Mostly I am swayed by the large carbon footprint, and large water footprint.
    It is worth noting that poultry and pork have a significantly lower environmental impact than beef and lamb.
    I’ll respectfully disagree with Nick’s conclusion in comment #3. PowerStrips and fuel-efficient vehicles (hybrid, SUV or otherwise) are just one of many steps we can take to reduce consumption.
    Some change is better than none, and few of our American bad habits are killing the earth on their own; it’s in the aggregate.
    We’re having a turkey (free range, grown with organic feed) tomorrow because it is a family and national tradition to do so. Of all the bad things we do as a nation, having a tradition like this is one of the better ones!
    And we’ll keep the oven door closed :-)

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