What I can share is only my experience. In the marketing of ingredients, I make a thorough computation of the amount I would need, from the main ingredient like meat or fish, from the garnishings of vegetables and even for sauteing needs of garlic and onions. When cooking, I use the right size of pot or pan depending on the amount of food I will cook. Small amount needs a small pot, right? And a smaller pot requires a smaller amount of heat. In this age of non-stick pans, cooking oil is not a necessity but if you prefer then just a little amount will do to fry an egg. When the food is nearing to be cooked, turn off the stove 30 seconds before harvesting. The remaining heat in the pot or pan will be enough to do the final touches of the dish you are cooking. Do you have kitchen saving tips to share?