Appliance manufacturers such as Bosch and LG warn about the risks of placing very hot food in the refrigerator. According to the technology portal Tom's Guide, when food at high temperature is stored inside, the temperature rises almost immediately, forcing the appliance to operate for a longer time to recover the set cold levels. This additional effort results in a temporary increase in electricity consumption.
Bosch recommends letting food lose excess heat before refrigeration, explaining that a very hot meal can raise the temperature of other products and cause condensation inside. LG provides similar guidance, warning that the steam released from hot food increases humidity and can promote ice formation, especially when other issues exist such as damaged seals or frequent door openings.
In terms of food safety, the United States Department of Agriculture recommends that cooked foods be refrigerated within a maximum of two hours, since perishable foods pass through a temperature range, approximately between 5°C and 60°C, in which certain microorganisms multiply more rapidly. Kitchen specialist Ryan Adnams, quoted by Tom's Guide, also warns that uncovered foods and liquids release more moisture, forcing the compressor to work longer and potentially allowing the transfer of odors or contamination between products.
To cool correctly, a large pot of soup, rice, or stew should be divided into small, shallow containers, allowing heat to dissipate more quickly. A cold or ice water bath can also be used to speed up the process, as long as foods are protected against contamination. There is no single waiting period for all refrigerators, so it is important to consult the specific model's manual and distinguish between a small portion that is still warm and a pot just removed from the stove.
