Magnetic Induction Cooking Can Cut Your Kitchen’s Carbon Footprint

By Kenneth McLeod To curb climate change, many experts have called for a massive shift from fossil fuels to electricity . The goal is to electrify processes like heating homes and powering cars, and then generate the increased electrical power needs using low- or zero-carbon sources like wind, solar and hydropower. More than 30 cities in California, including Berkeley and San Francisco , have moved in this direction by banning natural gas service in most new buildings. Currently energy use in buildings generates over 40% of San Francisco’s greenhouse gas emissions . There are straightforward electric options for heating buildings and hot water and drying clothes, but going electric could be more controversial in the kitchen. Traditional electric stoves are notoriously slow to heat up and cool down. They also pose safety issues because their heating coils can stay hot for tens of minutes after they are shut off. What is a serious cook to do? One high-tech alternative is magnetic induction. This technology was first proposed over 100 years ago and demonstrated at the 1933 Chicago World’s Fair . Today magnetic induction stoves and cooktops are common in Europe and Asia, but remain a niche technology in the […]

Click here to view original web page at Magnetic Induction Cooking Can Cut Your Kitchen’s Carbon Footprint