Podcast / Audio

Now We’re Cooking With…Electricity

Posted to Energy Innovation: Policy and Technology LLC in the Clean Power Professionals Group
Sara Baldwin's picture
Director Of Electrification Policy, Energy Innovation: Policy and Technology LLC

Sara is Energy Innovation’s Director of Electrification Policy, where she leads the firm’s electrification policy practice area in tandem with the Power Sector Transformation program to develop a...

  • Member since 2021
  • 12 items added with 9,859 views
  • Oct 20, 2021

Access Podcast / Audio

Once considered a status symbol, gas stoves have become a popular choice for amateur and professional chefs alike. More than a third of U.S. households cook with gas and 50 percent of single-family homes now feature gas stoves (up from thirty percent in the 1970s). Yet, when it comes to climate stability, air quality, and our health, gas stoves have serious impacts.

Cooking on a gas stove unleashes the same fumes found in car exhaust, and gas consumption in buildings is a significant contributor to climate change. But it is possible to cook dinner without cooking the planet. Sixty percent of U.S. households are already using electricity to cook and newer induction technologies are gaining popularity. Still, market and policy changes are needed to make electricity the preferred choice. On this episode of Electrify This!, host Sara Baldwin speaks with a pediatrician, a professional chef, and a real estate agent who discuss the perils of gas stoves and the pioneering movement to clean up our kitchens.


  • Dr. Lisa Patel is a pediatrician and an advocate for children’s health priorities. Among her many accomplishments, she was the co-chair for the American Academy of Pediatrics Advocacy Committee, California Chapter, co-founder the Climate and Health task force, and Director for the pediatric resident’s Community Pediatrics and Child Advocacy Rotation. Today is the Co-Director for Stanford’s Climate, Health, and Equity Task Force at the Sean N. Parker Center for Allergy and Asthma Research. She holds degrees from Stanford, Yale, and John Hopkins University.
  • Chef Rachelle Boucher is a national cooking appliance trainer, private chef, influencer and event expert with over twenty years of experience. She has been a private chef for celebrities and athletes, a corporate chef, and a home appliance expert and consultant with Monark Home, Sub-Zero & Wolf, Miele U.S.A. Today, Rachelle is channeling her passion for electric cooking appliances and home electrification through her new venture “Kitchens to Life”, which is focused on bringing electric kitchens to the forefront and facilitating the adoption of kitchen electrification for performance, people and planet.
  • Annie Trujillo is a real estate agent with Keller Williams Real Estate, based in Salt Lake City. In 2020 she was the third individual agent in her office and made the Top 500 Realtors in Utah list. Prior to becoming a real estate agent, Annie had an illustrious ten-year career working as a mountain guide, leading expeditions in remote areas from Greenland to Alaska and California. She holds a degree from San Francisco State University.

To Dig in Deeper, Check out these Must-Read Resources:

Matt Chester's picture
Matt Chester on Oct 20, 2021

Sixty percent of U.S. households are already using electricity to cook and newer induction technologies are gaining popularity. Still, market and policy changes are needed to make electricity the preferred choice.

I know a lot of kitchen connoisseurs claim that they can't accomplish the same tasks to their liking using electricity as they can with gas. But I often wonder how much of that is mental and wanting to do things the way they always have. Maybe it's time to set up a blind taste test with the same dish cooked via each option a la the Pepsi/Coke challenge :)

Mark Silverstone's picture
Mark Silverstone on Oct 22, 2021

I think so Matt. Induction provides even heating and at least equal control of temperature.

Jim Stack's picture
Jim Stack on Oct 22, 2021

I use a Solar oven many times. They are very handy and don't dry out foods like gas or even electric does. Induction cooking is very efficient and safe. We need lots of options t beat pollution. Breathing gas fumes while cooking is just not smart. 

Sara Baldwin's picture
Thank Sara for the Post!
Energy Central contributors share their experience and insights for the benefit of other Members (like you). Please show them your appreciation by leaving a comment, 'liking' this post, or following this Member.
More posts from this member

Get Published - Build a Following

The Energy Central Power Industry Network is based on one core idea - power industry professionals helping each other and advancing the industry by sharing and learning from each other.

If you have an experience or insight to share or have learned something from a conference or seminar, your peers and colleagues on Energy Central want to hear about it. It's also easy to share a link to an article you've liked or an industry resource that you think would be helpful.

                 Learn more about posting on Energy Central »