- Do not preheat steam tables, grills, broilers, etc. For preheating ovens, 15 minutes is generally adequate, depending on the appliance and desired temperature.

- Keep equipment clean. Carbon and grease build-up make your cooking equipment work harder and use more energy.

- When feasible, do not use the range top. Instead, use other equipment, such as steamers and ovens that use less energy and add less heat to the kitchen.

- Cover all pots, which reduces heat loss and causes the food to cook faster.

- Do not use two ovens when one will do.

- Do not use large ovens when cooking small amounts of food.

- Schedule cooking times to utilize ovens fully and shorten daily operating times.

- Do not operate fryers higher than 350. Higher temperatures are less efficient.

- Pre-cook foods such as potatoes and chicken in a steamer before frying. Steamers are much more energy efficient.

- Integrate controls that turn down the heat input with sensors that determine when food is not present. A large percentage of food equipment continues to run (idle) at high heat input rates even when food is not present.

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