Cooking is less stressful when it’s hot outside.

It’s important to be able to cook while staying cool this summer with heat waves. No-cook is often the best way to beat the heat and satisfy your appetite. But let’s face it, you can only eat so many things before you crave something more substantial–even cooked.

You’re lucky because it is possible to enjoy a delicious, prepared meal even on the hottest days without your entire house feeling stifling. She should be, as she has been cooking delicious, satisfying meals in a home that only has limited AC and windows.

When cooking in the heat, there are two things you should keep in mind: the gadgets or kitchen appliances you use and how you prepare and cook. Smart tricks and the right tools will help you get the best out of your cooking time.

These handy gadgets will make it easier to turn off your oven.

The oven produces a lot of heat, so it is no surprise that it is important to keep it off whenever possible.

Rhyan Geiger RDN, the owner of Phoenix Vegan Dietitian, tells SELF that only a few appliances or tools can cook food perfectly without raising the temperature in your home. She says, “Use your slow cooker, instant pot, or air fryer. It’s not the oven.” She uses her microwave often during summer, steaming frozen vegetables or warming up leftover rice. For more inspiration, see these slow cooker and instant pot recipes.

Even in a heatwave, temperatures can fluctuate from high to low all day. This means you can save time and effort by preparing meals when it is naturally cooler.

You can set up shop on Sunday morning, evening or any other day that suits you.

Avoid overheating by using simple and easy recipes.

Cooking can be a complicated process. You must move from the fridge to your sink to the chopping boards to the oven and back again throughout the cooking process. All that work can be combined with stress (which can occur when you try new recipes or have many steps), and it’s easy to heat up.

Rely on protein sources that cook quickly.

Lenny Dimaria is the executive chef at Patricia’s in Holmdel, New Jersey. He tells SELF that cooking meals from quick-cooking proteins are a great way to lower temperatures without spending a lot on tools.

Dimaria says that it is important for those without access to gadgets or who prefer simplicity to select proteins that can cook quickly. Dimaria says you can cook thin cuts of meat, such as chicken filets or skirt steaks, and fish and shellfish, like shrimp and tilapia, in just a few minutes on the stovetop. This is not enough time to increase the temperature of the environment.

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