A yellow tip indicates gas is escaping. Flush water heaters every six months to prevent accumulation of solids that prevent heat transfer. Cook at lowest possible temperatures. Slow cooking retards meat shrinkage, retains nutrients and color, and cuts energy usage. Maintain steamtables at temperatures that allow food to warm without forming clouds of steam.
Clouds indicate unnecessarily high temperatures.
Every few months have a qualified service representative calibrate oven thermostats with a thermocouple. In convection ovens, clean the fan blades. Accumulated dirt restricts the amount of air delivered. Consider using a wetting agent in the dishwasher to eliminate the need for power drying. Automatic devices to turn lights on when a door is opened are efficient for rooms not constantly in use, such as storage closets.