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Low-temperature baking cooks slowly and evenly, using less energy over time due to the lower temperature settings and also improves food yield by reducing shrinkage.

Cold infusion extracts flavors without heat, saving energy by eliminating the need to boil or simmer ingredients, which is also ideal for preserving delicate flavors and nutrients.

Batch cooking makes efficient use of energy by cooking large quantities at once, saving resources over preparing individual meals, and reduces food waste by preserving cooked food longer.

Microwaving cooks food quickly and directly using less energy compared to ovens, with significant energy savings especially for small to medium quantities of food.

Grilling is energy-efficient as it directly cooks food with less heat loss, making it faster than oven cooking, and can be done with sustainable fuels like natural gas or charcoal.

One-pot cooking utilizes a single vessel to cook an entire meal, which saves on energy by reducing the need to heat multiple pots and pans and reduces water use for cleaning.

Stir-frying requires less cooking time and high heat, which saves energy by cooking food rapidly and reducing stove usage time.

Steam cooking is efficient as it requires less energy than boiling, conserves more nutrients and uses the heat more effectively by circulating steam around the food.

Sous vide uses a precise water temperature to cook food consistently in a sealed bag, which reduces energy by avoiding fluctuations in temperature and typically uses less water than boiling.

Pressure cooking uses steam pressure to cook food faster, saving energy by significantly reducing cooking times compared to conventional methods.

Broiling cooks food with high heat for a short period, which saves energy compared to baking by reducing the oven usage time.

Indirect grilling involves cooking food next to the heat source rather than directly over it, which saves energy by using residual heat and avoids wasting energy on high direct flames.

Solar cooking uses sunlight as the energy source, which is completely free and renewable, and reduces waste and resource consumption by not relying on fuel or electricity.

Blanching involves boiling food briefly then plunging it into ice water, which saves energy by reducing cooking time and preserving food that can be stored for longer periods.