Don’t keep your refrigerator or freezer too cold. Recommended temperatures are 37° to 40° F for the fresh food compartment of the refrigerator and 5° F for the freezer section. If you have a separate freezer for long-term storage, it should be kept at 0° F.
Cover liquids and wrap food stored in the refrigerator. Uncovered food release moisture and make the compressor work harder.
Iron low temperature fabrics first to reduce warm up time.
Iron large batches of clothing at one time to avoid wasting energy reheating the iron several times.
Cooking tips (electrical stoves/ovens)
Microwave ovens use around 50 percent less energy than conventional electrical ovens; they’re most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient.
Don’t open the oven door too often when checking your food. Each time you open the door the oven temperature drops by 25 degrees. Watch the clock or use a timer instead.
Turn off electric burners several minutes before the allotted cooking time. The heating element will stay hot long enough to finish cooking. The same principle works with your oven cooking.