When it comes to converting the masses to induction cooking, there are hurdles. A large number of people remain unfamiliar with induction cooking, and there is a fear among chefs that some cuisines will be sacrificed in the name of climate concerns.
Rachelle Boucher cooks on an Elica NikolaTesla Switch Induction Cooktop at Monark Premium Appliance on Thursday, March 24, 2022. Boucher regularly demonstrates how to make gourmet meals using induction cooking, which uses electric currents to directly heat cookware through a magnetic field.
Unlike other electric stoves, which channel energy into heated coils, induction cooking uses electric currents to directly heat cookware through a magnetic field. Boucher, who calls herself “an induction super fan,” has been cooking on induction stovetops for over a decade. She talks emphatically about the precision and control afforded by induction cooking methods and is quick to dispel any myths that you can’t achieve delicious meals without gas burners.
“If you have gas hookups in your house, they’re just always making low levels of methane and low levels of gas. And that’s like, really scary for a lot of reasons,” said Steinmetz. “For anybody who has asthma or people who have any other kind of respiratory condition, that’s going to be dangerous.” Some politicians are also catching on. “Natural gas is the second-largest source of greenhouse gas emissions in San Francisco and poses major health and safety risks,” District 8 Supervisor Rafael Mandelman,. “All-electric construction in new buildings is a critical step toward a safer, healthier San Francisco and planet for future generations.”
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