Cover dishes with lids to retain heated air in pots and decrease cooking time. Monitor preheat times with thermostats and timers. When possible, use infrared broilers which can be turned off when not in use and quickly reheated, rather than idling less efficient equipment. Turn off exhaustfan when not required. Allow a two-inch clearance in standard ovens for air circulation around pans.
Convection ovens require less circulation space.
Turn off exhaust fan when not required. Crowded food takes longer to cook. High temperatures do not preheat ovens any faster than moderate temperatures. Use high energy-demand equipment sequentially rather than simultaneously, if possible. Hot water boosters should be within five feet of a dishwasher to avoid heat loss in the pipes.