LPG prices up again: 7 smart kitchen tricks to make your gas cylinder last longer

Many people take vegetables, dough, milk, or leftovers directly from the refrigerator and place them on the stove. Cold food takes longer to heat up and requires more gas.

Allow ingredients to sit at room temperature for a few minutes before cooking. It is a small habit that can save a surprising amount of LPG over time.

A common mistake in Indian kitchens is using a small vessel over a large flame. Much of the heat escapes around the sides instead of cooking the food.

Use a vessel that covers most of the flame. This helps food cook faster and prevents unnecessary gas wastage.

Cooking without a lid allows heat to escape continuously, making food take longer to cook.

Whether you are boiling vegetables, cooking dal, or preparing rice, covering the vessel helps trap heat and reduces cooking time considerably.

Pressure cookers remain one of the most effective fuel-saving tools in Indian kitchens.

Pulses, potatoes, rice, and many vegetables cook much faster in a pressure cooker than in open pots, helping reduce LPG consumption every day.

Soaking rajma, chana, dals, and rice before cooking softens them naturally.

As a result, they cook faster and require less gas. Even a few hours of soaking can make a noticeable difference in cooking time.

Instead of switching the stove on multiple times throughout the day, try preparing several dishes in one cooking session.

For example, boil potatoes, prepare curry, and cook rice together. Less reheating means less gas consumption.

Many households ignore burner maintenance until the flame becomes weak or uneven.

Blocked burner holes reduce efficiency and increase cooking time. Regular cleaning ensures a strong blue flame and better fuel efficiency.


(Disclaimer: This story is for educational purposes alone.)