Learn why some cooks are switching from gas to induction cooking.

Recent studies have raised concerns about hazardous air pollutants from gas stoves. A peer-reviewed study reported that gas units are responsible for 12.7 percent of childhood asthma cases nationwide and 15.4 percent of cases in Massachusetts. And these appliances aren’t doing any favors for the planet. Gas cooking produces over 25 million tons of carbon pollution each year in the U.S., according to rmi.org.

Induction stoves, long popular in Europe and Asia, are more efficient than gas or standard electric. Some chefs and home cooks are making the transition to induction cooking, whether motivated by a desire for cleaner air or a lower carbon footprint.

Our speakers:

·       Jonathan I. Levy, ScD, Chair and Professor, Department of Environmental Health, Boston University. Prof. Levy’s research includes characterization of indoor and outdoor air pollution in homes and the implications for health, including studies of the contributions of gas stoves to air pollution and asthma. 

·       Steve Sheinkopf is CEO of Yale Appliance, which has three locations in the Boston area. Steve has been featured in The New York Times, The Wall Street Journal, The Boston Globe and other publications based on his extensive knowledge of the appliance industry.