Cooking with a lid: the forgotten energy saving
Boiling water without a lid uses 4 times more energy. A simple gesture from a chef.
Recommended Materials
- Lids (suitable for saucepans)
Steps to follow
Step 1
The physical principle: When we heat water (for pasta, rice, vegetables), a large part of the energy is used to transform the water into steam which escapes into the kitchen. It's waste heat. Putting a lid on traps the heat and steam.
Step 2
Time saving: Boiling a pot of water WITH a lid goes 3 to 4 times faster than WITHOUT a lid. It's mathematical. Less heating time = less gas or electricity consumed.
Step 3
The technique: Put the lid on from the start (cold water). When the water boils, add your pasta/rice. Replace the lid but leave a very small gap (or place it sideways) to prevent the foam from boiling over. Reduce the heat by half: the water will continue to boil thanks to the lid, even on low heat.
Step 4
The Pressure Cooker: It’s the world champion. Thanks to the airtight lid, the pressure rises and the water boils at 120°C instead of 100°C. Foods cook 3 times faster. This is 50 to 70% energy savings compared to a classic saucepan.
Step 5
The pan too: To cook a steak, vegetables or fish, put a lid on the pan. The heat is distributed better, it cooks faster through the core without burning the exterior, and the meat remains softer.
Frequently Asked Questions
It overflows all the time! Answer: The fire is too strong! As soon as it boils, LOWER the heat. With a lid, much less power is needed to maintain a boil. ?
Precautions
- Be careful of steam when opening (burning).
- Monitor overflow.
