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Residential Collateral
Electric Kitchen Checklist (PDF) ► Multicultural Cooking on Induction (PDF) ► |
Testimonials.Chef Curtis stone
“As a chef we’ve used induction in restaurants for a long time. It’s because you get such a precise result. You’re in total control, as the cook you can really dictate where the heat is at when you’re cooking… it works so so well, the cleanup is a breeze and it’s also more energy efficient, which is a big bonus”. View video ► Chef Thierry Molinengo
“Powerful, immediate, precise, effective, practical – here in a few words are the qualities of induction” View article ► Chef neil perry
“They’re far easier to clean down after use, which is one of the main reasons we chose induction over gas. It’s much faster to cook with induction: you can increase or drop the temperature far more quickly, which is a more efficient use of energy. Cutting energy use, when you don’t need it, makes a huge difference in a commercial kitchen.” View article ► Home cook denaya
"As a black African American person, we are disproportionately affected by poor indoor air quality ... being able to cook on an induction cooktop and eliminate the natural gas and those emissions inside the home is really important to improve our indoor air quality." View video ► Home Cook Violet
"I was skeptical about going electric because I really liked my gas cooktop but actually induction works great ... one of the huge benefits actually which I didn't realize with induction is the ease of cleaning. You basically just wipe down the glass surface with a sponge and everything comes right off ... this is much easier than my gas cooktop which was much more of a chore." View video ► |
Videos that tell the story. |
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Report SpotlightBuilding Decarbonization Practice Guide: Volume 5
The William J Worthen Foundation's 5th volume of their Building Decarbonization Practice Guide covers everything you need to know about all-electric kitchens in both residential and commercial spaces. View Report ► |
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