Kitchen Makeover

Vegetarian Times, March, 2000 by Joanne Kellar Bouknight

We put a lot of thought into the quality of the foods we buy and the recipes we prepare, but how much thinking goes into how healthy our kitchen is? How pure is the water we drink and cook with? Is the air healthy when we stir-fry? Does our kitchen lend itself to recycling? Will the materials in our new cabinets disturb a chemically sensitive family member? Are we using our appliances in the most energy-efficient way--because there is also the health of our planet to consider.

Ideally, you answer these questions when you build or remodel your kitchen. But that's not always possible. This special Healthy Kitchen guide, the first installment of a new quarterly series, is designed to give tips both for people interested in making basic low-cost (or no-cost) modifications to their existing kitchens as well as those renovating their kitchens or building from scratch.

You can improve the health of your kitchen with simple changes, such as using cloth napkins instead of paper, replacing incandescent bulbs with compact fluorescent bulbs and filtering tap water in a carafe. Each of these makes a difference either to our health or that of our environment--or both--and you'll usually save money in the process. It works the same on a larger scale, such as installing an exhaust fan or replacing an old refrigerator with a new, efficient model, which can save literally a ton of carbon dioxide emissions per year and several hundred dollars in electric bills. Can you imagine a bigger bargain than improving the environment and your family's health and saving money at the same time?

TAMING THE ENERGY HOG

These easy tips will make your refrigerator run more efficiently.

* Position refrigerator away from hot appliances and out of direct sunlight (if possible).

* Improve cooling efficiency and reduce potential allergens by dusting or vacuuming condenser coils every few months.

* Clean out and sanitize drip pan on self-defrosting models several times a year (or more often).

* Refrigerators work hard to get rid of moisture--give the condenser a break by covering refrigerated foods tightly.

* Always cool hot foods down before refrigerating, but do so quickly to avoid bacterial growth. Example: place a pot of soup in the sink with ice water and stir to lower the temperature faster.

* Check temperatures occasionally; maintain freezer at 0 to 5 [degrees] F and fresh food compartment at 34 to 38 [degrees] F. Colder temperatures increase energy usage; warmer temperatures are unsafe for food.

* Keep freezer about half full for maximum efficiency (freeze cartons of water to make up the difference).

* Close fridge and freezer doors right after removing food. You can retrieve food from the freezer quickly if you label each package and stash similar items together. Likewise, keep related refrigerated items together (and teach this habit to your kids when they are young!).

* If a new refrigerator is in the stars, check its tag (officially called the EnergyGuide) for information on energy usage. Appliances that are especially efficient and boast smart design details can earn an Energy Star rating, which may earn you a rebate from your utility company (check www.energystar.gov or call [800] STAR-YES for more information). Side-by-side refrigerators use about 13 percent more energy than models with the freezer on the top or bottom, and ice and water dispensers require a good chunk of energy to operate.

DOING THE DISHES

Dishwashers are actually better at cleaning your dishes safely than most hand-washing techniques. The water is hotter, the spray is harder, and air-drying is sanitary. Washing a full load of dishes by hand can consume more hot water than washing the same load in a dishwasher (using less hot water is one of the best ways to save energy use and money).

* When you use a dishwasher, save energy dollars by limiting prerinsing; only wash full loads and air-dry dishes.

* When you do dishes manually, wash a batch in a pan of hot, soapy water, then turn on the water to rinse. Change the wash water frequently, use a clean sponge, and let the dishes air-dry or dry only with a Clean dish towel--never the towel you use to wipe up spills or dry your hands on.

* Replace sponges frequently, or boil or bleach old ones (heating a sponge in the microwave or dishwasher will not sterilize it). Don't use the same sponge to clean up spills and wash dishes. Try to mop up countertop spills with a paper or cloth towel. Don't store sponges and other cleaning tools in a tilt--down drawer in front of the sink. Sponges can mildew in such a closed environment.

* Buying a new dishwasher? A new model will clean a load of dishes better than your old one and should use less water too. Many new dishwashers have built-in booster water heaters and energy-saving cycles. You may need to choose between water savings and quiet operation, as not all models are both quiet and extra-efficient.

HOME ON THE RANGE

As a rule, electrical cooktops and ranges cost less to buy but more to operate. Gas cooktops offer more flexibility and quicker response than electric, but they give off combustion by-products that should be vented. Electric ovens boast steadier temperatures than gas. Look for the best of both worlds: a combination-fuel model with gas cooktop and electric oven, or purchase separate cooktop and wall oven models, especially if there are several cooks in the kitchen. Convection ovens cook foods faster and more evenly than conventional ovens, but not all foods benefit from the drier heat of convection; a combination convection/radiant oven might be your best bet. If you add a warming oven, be sure it can hold foods at no less than 140 [degrees] F; keeping food at lower temperatures for more than an hour will encourage the growth of bacteria and make a late dinner unsafe to eat.