Which is not a proper strategy for saving energy costs in heating water? (a) locating hot water booster heaters within 5 ft. where the hot water is needed or filling kettles with cold water, then heating it in the kettle, to reduce the load on the hot water heater, or providing 110 or 140 degree water to the kitchen then using a booster heater for the final rinse in the dishmachine, or spring -operated or electronic timers on faucets on hand washing sinks, or using a water re-circulation system in the dishtable rather than just s pre-rinse and disposer?