Domestic cooking is a time-consuming process traditionally made with minimum supervision. People in charge of the process simultaneously perform other activities, leaving the stove unsupervised, and thus, wasting energy and resources due to over or under cooking. This paper compares the egg cooking process to perform by a control system and regular people. The control system helps in the reduction of CO gas emissions of 33.3%, prevents the egg from forming a ferrous sulfide layer, and compared to an unsupervised process can achieve an energy reduction of 32.71%. Worldwide people cook on gas stove systems. Its control can reduce the waste of resources and improve the life quality in developing countries.