You can save energy in your kitchen through more efficient use of your dishwasher, refrigerator and freezer, and other common appliances.

Most of the energy used by a dishwasher is for water heating. The EnergyGuide label estimates how much power is needed per year to run the appliance and to heat the water based on the yearly cost of natural gas and electric water heating.

Check the manual that came with your dishwasher for the manufacturer’s recommendations on water temperature; many have internal heating elements that allow you to set the water heater in your home to a lower temperature (120° F).
Scrape, don’t rinse, off large food pieces and bones. Soaking or pre-washing is generally only recommended in cases of burned- or dried-on food.
Be sure your dishwasher is full (not overloaded) when you run it.
Avoid using the “rinse hold” on your machine for just a few soiled dishes. It uses 3-7 gallons of hot water each use.
Let your dishes air dry; if you don’t have an automatic air-dry switch, turn off the control knob after the final rinse and prop the door open slightly so the dishes will dry faster.

When shopping for a new dishwasher, look for the ENERGY STAR label to find one that uses less water and energy than required by federal standards. They are required to use 4.25 gallons of water per cycle or less — older dishwashers purchased before 1994 use more than 10 gallons of water per cycle.

The EnergyGuide label on new refrigerators tells you how much electricity in kilowatt-hours (kWh) a particular model uses in one year. The smaller the number, the less energy the refrigerator uses and the less it will cost you to operate. In addition to the EnergyGuide label, don’t forget to look for the ENERGY STAR label. A new refrigerator with an ENERGY STAR label uses at least 15% less energy than non-qualified models, 20% less energy than required by current federal standards, and 40% less energy than the conventional models sold in 2001.

Don’t keep your refrigerator or freezer too cold. Recommended temperatures are 35°-38°F for the fresh food compartment and 0° F for separate freezers for long-term storage.
Check the refrigerator temperature by placing an appliance thermometer in a glass of water in the center of the refrigerator. Read it after 24 hours. Check the freezer temperature by placing a thermometer between frozen packages. Read it after 24 hours.
Make sure your refrigerator door seals are airtight. Test them by closing the door over a piece of paper or a dollar bill so it is half in and half out of the refrigerator. If you can pull the paper or bill out easily, the latch may need adjustment, the seal may need replacing, or you may consider buying a new unit.
Cover liquids and wrap foods stored in the refrigerator. Uncovered foods release moisture and make the compressor work harder.
Regularly defrost manual-defrost freezers and refrigerators; frost buildup decreases the energy efficiency of the unit. Don’t allow frost to build up more than one-quarter of an inch.

Look for the ENERGY STAR label when buying a new refrigerator. Select a new refrigerator that is the right size for your household. Top freezer models are more energy efficient than side-by-side models. Features like icemakers and water dispensers, while convenient, do use more energy.

Place the faucet lever on the kitchen sink in the cold position when using small amounts of water; placing the lever in the hot position draws hot water even though it may never reach the faucet.
Look for a natural gas oven or range with an automatic, electric ignition system, which saves gas since a pilot light is not burning continuously.
Look for blue flames in natural gas appliances; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. If you see yellow flames, consult the manufacturer or your local utility.
Keep range-top burners and reflectors clean; they will reflect the heat better, and you will save energy.
Use a covered kettle or pan or electric kettle to boil water; it’s faster and uses less energy.
Match the size of the pan to the heating element.
Use small electric pans, toaster ovens, or convection ovens for small meals rather than your large stove or oven. A toaster or convection oven uses one-third to one-half as much energy as a full-sized oven.