Q&A for How to Save Cooking Gas

Have all your ingredients ready to go before turning on the burners. For some foods (eggs, vegetables, rice), the cooking process can finish with the residual heat from the burner after it's turned off. Just be sure that any sensitive foods, such as chicken or fish, need to be heated to the proper temperature to prevent illness.

Of those choices, LPG is the only all-around cooking method. Induction is largely worthless and only good for stove top cooking, as it reacts to only ferrous metal contact.

Using a non-stick pan, coated vessels, all help save gas. Vessels that quickly and evenly transfer heat save LPG. Any tendency to do preparation work while the gas is on leads to wastage. Preparation time is a lot more than actual cooking time.

It is advisable to read and follow the entire article for more options. However, some easy things you can try include: you can also keep every ingredient ready before you start cooking. Wash, cut and keep everything ready. Use a pressure cooker for boiling thick vegetables before cooking them in a wok. Keep the flame low when you have more ingredients to add.

Make two items at once in two burners. This saves time because one of the two preparations will have to sit and cook in that time you can wash, chop and stir the other. Keep stirring so it cooks evenly. Keep the vessel, pan, wok right at the center and the food in the center to utilize the fire completely. Use earthen wok for a change. It cooks better, has no health problems unlike metals and brings it's own rich and traditional aroma to food. Make sure there's moisture in the cooking as needed with either oil or water that evaporates when open without a lid. Keep the lid on so the heat cooks the food sooner. Keep coolers or fans off or away from as so that its heat capacity is not reduced.

Using one pot at a time is generally more economical.

Cooking on both sides of a burner simultaneously may result in faster cooking times but potentially higher overall gas consumption. Cooking one dish at a time might be more efficient for each dish but could lead to longer overall cooking times. The most efficient approach depends on factors like the number and type of dishes, burner size and efficiency, and personal preferences.

Use a small oven because it saves fuel and often cooks food better than a large oven. A large oven might sometimes leave dishes undercooked.

For a kitchen area, it's recommended to use a Class K fire extinguisher, which is specifically designed to handle fires involving cooking oils and fats.

To identify a good gas stove, consider factors such as burner configuration and heat output, materials and construction, ignition system, safety features, ease of cleaning, size and design, brand reputation and reviews, and warranty and support options.