While gas stoves are far more popular in the US than induction alternatives, a growing body of evidence that gas stoves are both less efficient and more environmentally hazardous may finally be convincing Americans to make the electric switch — and Chatham University is helping lead the way.
“We don’t have to burn things to cook. We can do better, so why wouldn’t we?” said Robert Sroufe, Professor of Sustainability and Falk Chair of Sustainable Business at Chatham University.
Why the move away from gas stoves? In addition to being responsible for nearly 13% of childhood asthma cases in the US, gas stoves also produce dangerous amounts of benzene, a carcinogen responsible for nervous system damage, leukemia, and other types of blood-related cancer.
Meanwhile, research shows induction cooking transfers up to 90% of the energy consumed directly to the food, as compared to about 74% for traditional electric systems and just 40% for gas.
The resulting improvements in efficiency, precision, and reduced atmospheric heat in kitchens is increasingly leading culinary professionals to make the switch from gas to induction. Sroufe believes consumers may finally be ready to do the same.
According to The New York Times and Consumer Reports, induction cooktops and ranges were installed in less than 5 percent of homes in the United States as of January 2023. However, induction sales are on the rise, representing 18% of sales in 2023. Last year, the global induction cooktops market was valued at more than $9B, and is expected to surpass $15B by 2032.
“Induction reduces the environmental impact of cooking, gives people effective ways to combat climate change, and diversifies America’s energy grid by making it easier to move away from fossil fuels, all while creating a cooler, safer, cleaner, healthier, and more precise kitchen,” says Sroufe.
Chatham alumna and chef Toni Simpson notes that leading resorts like her employer, Sandals, are converting their kitchens to induction, which she hopes will help convince consumers and culinary professionals alike that induction is the future of cooking.
Simpson partnered with Chatham University and Chef Christopher Galarza to teach three new online courses that offer official certification in induction cooking methods. Debuting in January 2025, the courses will be offered to American Culinary Federation members and marks the first time in the ACF’s 95-year history that it has involved outside experts in its training.
“When you have a more precise kitchen, you’re able to get better results,” says Galarza, co-founder of EcoChef, the world’s first standardized electrified kitchen ratings system. “Whether you’re a professional chef or cooking at home, having a safer, cleaner, more comfortable cooking environment makes it easier to deliver high-quality food and enjoy a higher quality of life.”
Interview Opportunities:
- Toni Simpson, Chatham University Alumna (Master of Arts in Food Studies ’21) and Chef at Sandals Barbados
- Robert Sroufe, Professor of Sustainability and the Falk Chair of Sustainable Business at Chatham University
Thank you,
Glenda, Charlie and David Cates
