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be baked in sturdy utensils on top of the range, or in small toaster ovens.
Don’t be a “peeker” when baking or roasting. Every time the door is opened, oven temperatures drop 25 degrees. If it is necessary to handle foods while cooking, remove them from the oven and quickly close the door.
Turn heat off before cooking is finished. Retained heat can complete the process. When roasting turkeys, for example, ovens can be turned off 30 minutes before cooking time is up.
Woodard said all equipment should be kept clean and in good repair. Clean ovens right after use to take advantage of leftover heat.
Whenever possible, use portable appliances like toasters and skillets instead of the range. Small appliances generally use less energy than ranges for the same jobs.
And finally, Woodard said there’s a trick for speeding the bake-time of potatoes. Drive an aluminum spike or nail, found in hardware stores, through the center of potatoes to save nearly half the usual baking time.
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