Covered pots or pans will boil or steam faster, allowing lower temperature settings. Cook outdoors, use a microwave oven, or prepare cold meals to avoid heating up the kitchen and adding moisture to the air. Microwaves use less than half the power of a conventional oven and cook food in about one-fourth the time. Use small appliances like a toaster oven or electric skillet. On average, they use half the energy of a full-size oven.
Electric stoves stay hot for a few minutes after they're turned off.
On a surface unit, start with high heat and lower the setting when the food starts to bubble or boil. Don't line oven racks with foil. It blocks the heat flow and makes the oven work harder to cook food. Do your heavy summer cooking in the cooler early morning or evening hours. Try to use the range top more, the oven less.