‘I Use It Because It’s Better’: Why Chefs Are Embracing The Electric Stove

By Whitney Bauck. Courtesy of The Guardian.

The evidence that gas stoves are bad for human health has grown so staggering over the last few years that the US Consumer Product Safety Commission recently announced that it would consider banning the appliances. Though a conservative backlash prompted the White House to rule out the possibility of a nationwide ban, and some states have passed pre-emptive laws that prohibit cities from ever passing gas bans, other cities including Berkeley, New York and San Francisco have already moved to bar new gas hookups due to health and environmental concerns.

One study from earlier this month found that one in eight cases of childhood asthma in the US is caused by gas stove pollution. According to the lead author on the study, Talor Gruenwald, a research associate at the non-profit Rewiring America, that means that living in a home with a gas stove is comparable to living in a home with a smoker. Gas stoves release pollutants so harmful that the air pollution they create would be illegal if it were outdoors, and that’s not just true when you’re actively cooking – gas stoves continue to emit harmful compounds like methane even when turned off. Beyond the adverse health impacts, those emissions are greenhouse gasses that also contribute to the climate crisis.

But solutions are within reach. “The most surefire way to eliminate risk of childhood asthma from gas stoves is to move to a clean cooking alternative like an induction stovetop or electric stovetop,” said Gruenwald.

Switching over to electric isn’t just a boon to your health and the planet – it also makes for a better cooking experience, according to a growing number of professional chefs. Read on to hear from three who have embraced electric and are loving the results.

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