Pop quiz! What uses less water: Hand washing plates or running them through dishwasher? In this edition of myth busters, we’re tackling some of the common misconceptions about cooking, cleaning, and all things kitchen-related.
Find the answer to this—and more busted myths—below:
Myth: On the stovetop, it doesn’t matter which burner you choose. Confession time: I used to only use the largest-sized burners, because I thought the larger the burner, the more quickly my water would heat and boil. In actuality, putting a six-inch pan on an eight-inch burner wastes a whopping 40 percent of the heat produced. So, make sure you put the pan on the correct burner. And, if you’re impatient like I am, just cover your pots and pans for a quicker cook time.
Myth: You always need to preheat the oven. This was the hardest habit for me to break, but it turns out that preheating the oven is often pretty useless. Ovens work by heating the air in the oven, which cooks the food. Once you open the door to place your dish inside, hot air rushes out, and the temperature drops. Seems kind of silly, doesn’t it? Most dishes will turn out just fine if you pop them in a cold oven and let it rise to the correct temperature. Just be extra careful when it comes to more finicky dishes like baked goods or pastries.
Myth: Hand washing is more efficient than using the dishwasher. Retire those rubber gloves and scrubby sponges; National Geographic Magazine reports that your dishwasher uses about 35 percent less water than hand washing. You can also save an additional 15 percent of your dishwasher’s total energy consumption if you switch your settings and select the “air dry” option.
Do you have any tips to make your kitchen a little greener? Let us know by commenting below. DING! You are now free to be green!