As evidence mounts that gas stoves are bad for human health, a growing number of professional chefs say electric even makes for a better cooking experience
. Beyond the adverse health impacts, those emissions are greenhouse gasses that also contribute to the climate crisis.
“There was no altruistic intent in my decision to adopt induction. I use it because it’s better,” he said. “Induction stovetops are easier to clean, they’re more responsive, and they are just as powerful, if not more powerful, than gas. My induction burner can boil eight quarts of water within 11 minutes – it’s super fast.
And for the small handful of dishes that truly require fire – think crème brûlée or charring peppers – he keeps a blowtorch in his kitchen. “I think flame should be a seldomly used tool for specific purposes in my kitchen, instead of putting my health at risk all the time because of these few times I need to actually use fire,” he said.
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