Once a curry comes to a boil reduce the flame so that it is just enough to maintain boiling. A boiling curry will be at about 100 degrees Centigrade. No matter how high the flame it is impossible to increase the temperature beyond this. Therefore maintain a minimum flame required to maintain boiling. (During preparation do not add excessive quantities of water expecting to reduce the quantity of water by cooking over a long time on a high flame. Instead add enough water so that cooking can be done on a lower flame for the required duration.)
But certain food like grains, Soya, Maize, Rice will not be properly cooked at boiling temperature. You may need additional water as a another pressure agent. Instead use a pressure cooker. - Pressure cookers are very good at saving energy because they cook food at temperatures around 125 degrees Centigrade (depending on the pressure of the pressure cooker) while ordinary pans can only reach around 100 degrees Centigrade (because they are only under atmospheric pressure). Cooking at a higher temperatures can significantly reduce cooking time.
Whenever possible use metal (such as stainless steel) containers and not clay pans for cooking in. Metals are good conductors of heat while clay is not. For cooking to occur, heat generated in the flame must reach the food and hence pans made of good conductors of heat are more efficient. Closing the pans / pots also important while cooking for saving LPG /cooking gas. However, people find taste of foods cooked in Clay pots better.
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