55. Check the seal on your refrigerator door by closing it on a dollar bill. If you can pull the bill out easily, it’s time to replace the gaskets. You can purchase a replacement kit from an appliance dealer or a home center.

56. Vacuum the refrigerator coils about twice a year to keep the compressor running efficiently.

57. As your mother always told you, don’t leave the refrigerator door open. Every time it’s opened, up to 30 percent of the cooled air can escape. The same rule holds for the oven, too.

58. Keep the refrigerator temperature about 36-38 degrees, and the freezer at 0-5 degrees.

59. Don’t overload the refrigerator or freezer. The cold air needs to circulate freely to keep foods at the proper temperature.

60. Make sure the refrigerator is level, so the door automatically swings shut instead of open. If the floor isn’t level, use shims to prop up the front of the refrigerator.

61. Don’t worry about placing hot leftovers in the refrigerator. It won't affect energy use significantly, and cooling food to room temperature first can increase the chance of foodborne illnesses.

62. Use smaller kitchen appliances whenever possible. Microwaves, toaster ovens and slow-cookers can use 75 percent less energy than a large electric oven.

63. If you have a self-cleaning oven, use this feature immediately after cooking, while the oven is still hot. This will reduce a lengthy warm-up time.

64. Use lids on pots and pans to reduce cooking times, and don’t put a small pan on a large burner.

65. Keep the grease plates under range burners clean to reflect heat more efficiently.

66. Run the dishwasher only with full loads, and use the air-dry cycle. If your dishwasher has a “booster” water heater, use it; this will heat the water to the 140 degrees recommended by manufacturers, while maintaining an energy-saving 120 degrees on your primary water heater.