Three rules. That's it.
1. Lid on. Always.
Open pot loses heat to the room. Closed pot keeps it. Saves about 30% of the time.
2. Right pot, right burner.
Pot bigger than the burner = wasted flame. Burner bigger than the pot = scorched handles.
Match the ring to the pot base. Done.
3. Less water than you think.
Boiling 3 litres for 100g of pasta? You're heating 2 extra litres for nothing.
Use the smallest amount that covers the food by an inch. Salt is the same — calibrate to volume.
Bonus
Hot tap water starts already at 50°C+ in most homes. Cuts another minute. Tastes the same after boiling.
Three habits. Two minutes saved. Every meal.
