Save energy while cooking
Again and again, I observe basic cooking mistakes that consume too much energy. In order to get a soup, potatoes or eggs quickly, often a much too high cooking level is chosen. As soon as the food begins to boil, the cooking level should always be set to "small", ie down to 1, in order to cook the food at the lowest possible temperature (around 95? 100).
Any increase in power will not increase the temperature or speed up the cooking process, but will increase the steam production, and the excess energy will be converted into steam and then distributed in the kitchen.
And one more hint. Potatoes, vegetables, eggs and so on do not need to be covered with water when cooking. It is usually sufficient in the normal case always a smaller amount of water, which is sufficient that even until the end of the cooking time sufficient land cover remains available. When a suitable saucepan lid completes the cooking space in the pot reasonably, a steam space is formed above the water level, which also sufficiently heats the exposed food, even at low temperatures.
