If food takes more than an hour to cook it can be placed in a cold oven. Don't peek in the oven. Every time the oven door is opened you lose up to 25 percent of the heat. If you use glass or ceramic cookware you can decrease the oven temperature by 25 degrees. You can finish cooking most foods on low-heat settings.
Microwave ovens can cut energy required for cooking in half.
Small cooking appliances consume less energy than the range for specialized cooking jobs. Thaw foods before cooking. Match the size of your cooking utensil to the burner. The bottom of a pan should completely cover a heating element but not extend more than an inch beyond it. For lights that are on a lot at your house, a CF makes sense.