Induction Stoves
Another source of home emissions and indoor air pollution is cooking with gas or propane stoves. Induction stoves are different than standard electric stoves, using magnetic induction to heat the pan, making them faster, safer and more efficient. On our campus, we’re estimating that replacing our propane ranges with induction will reduce our cooking emissions by 93%, preventing over 1,650 pounds of CO2 per year, including from wasteful pilot lights. Induction stoves are safer, with none of the harmful indoor air pollution and VOCs (volatile organic compounds) that studies have linked to various health risks, and are increasingly preferred by professional chefs over gas for their speed and control.
We are committed to replacing our current LPG stoves in our commercial kitchen with induction stoves in Q1 of 2024, making all cooking appliances on our campus fully electric.