What equipment do you cook with? And is your future home likely to have one?
The wildfires destroying lives, livelihoods and property in Los Angeles are also creating unprecedented levels of smoke and ash across the region. According to the California Air Resources Board, which monitors and regulates the state’s air quality, communities more than 10 miles from the Palisades and Eaton flames are experiencing “red” levels of hazardous fine particulate matter (PM2.5). in the air. you are breathing The same pollutant is created in our kitchens every time we turn on the gas stoves and cooking pans.
Health hazards of gas cooking equipment
“Children are at greater risk due to the fact that their lungs are still developing, as are those with chronic respiratory and cardiovascular diseases,” says MeiLan Han, MD, chief of the pulmonary and critical care department at the University of Michigan.
The scientific community’s awareness of the health risks associated with gas cooking technology is not new, Han says, especially when it comes to her discipline. “There is data dating back to the late 1980s and early 1990s suggesting that gas stoves can harm respiratory health.” That’s about half a century since the American Gas Association created the “Now You’re Cooking With Gas!” advertising.
This awareness by both the health profession and among health-conscious consumers has increased in recent decades. “There is more recent data suggesting that indoor air pollution from gas stoves may increase mortality due to cardiovascular disease,” Han adds. There was also a 2023 study from the University of California at San Diego linking PM2.5 and nitrogen dioxide, also released by gas burners, to cognitive impairment, Alzheimer’s and related dementia.
“The negative effects on human health of indoor air pollution from gas are quite convincing, ranging from eye, nose and throat irritation, headache, fatigue, cardiovascular and respiratory diseases, cancer, adverse pregnancy outcomes, asthma, visual impairment, reduced cognitive function, inability to perform complex tasks, nausea, loss of consciousness and even death, “says the Los Angeles area. consultant Jennifer Berthelot-Jelovic, who advises builders and developers on wellness and sustainability for their projects, has seen a big shift in recent years as builders and homeowners began to focus on the health issues surrounding their homes. accelerated this trend, I might add.
“I’ve had gas stoves all my life and never had a problem‘ is a common response to recent warnings about their health risks. Han notes that there are many factors that affect personal impact, “including the stove itself, ventilation and exposure time, and underlying conditions that all affect the impact of a gas stove on the health of any particular individual.”
Cooking equipment market
“The cooking range market size in North America was estimated at $10.86 billion in 2023 and is projected to grow at a CAGR of 7.8% from 2024 to 2030,” according to Grandview Research. Gas still dominates the category, accounting for 46.09% of revenue in 2023, the firm reports, but the induction segment is projected to grow at the fastest rate of 10.1% CAGR over the next five years.
“While consumer adoption of induction cooking in the US may have been slower than in other markets, LG has seen an increase in the adoption of induction cooking ranges over the past three years, with industry shipments expected to double over the next two years,” he says. Dean Brindle, head of home appliance product management for LG Electronics USA.
New Jersey-based kitchen and bathroom designer Sharon Sherman is seeing this trend in her practice as well, she shares. “Although I’ve known about induction for over 20 years, it’s really taken off in the last five or so years. Eight of the last 10 kitchens I’ve designed have had induction appliances. I think the biggest difference is that customers are asking for induction, rather than me doing the introduction of the cooking method.”
“Concerns about the safety of gas stoves have prompted homeowners to look for alternatives, leading to an increase in interest in induction,” adds Grandview. Federal incentives from the Inflation Reduction Act and local gas bans have also boosted induction sales, although many local regulations have been overturned by lawsuits.
“With continued interest in electrification and incentives in some states, we expect to see increased household penetration of induction cooking. Regardless of potential policy changes, the consumer benefits will ultimately lead to increased adoption of induction,” predicts Brindle.
In addition to the gas industry backlash against the electrification policies of the sustainability movement, there has been a loud and viral public square response. Those who love their gas cooktops — or just don’t like government meddling — have posted virally on social media that you’ll never pass them by in the kitchen. What is unfortunately lost in the regulatory and cultural food wars are the many benefits that induction technology can bring to a home, benefits that far exceed those of gas cooking methods.
Benefits of induction
Beginning in 2024, the International WELL Building Institute extended its WELL standards for commercial spaces to single-family homes. Jelovic served on the program’s advisory panel. “WELL for Residential Alignment with WELL’s Air Quality Monitoring and Indoor Air Quality Testing Features. Monitoring assures homeowners that the air they breathe is healthy and safe.” She sees induction as the superior cooking technology, even beyond its many health benefits.
Pittsburgh-area chef and culinary consultant Christopher Galarza agrees, touting its many advantages: “It’s faster—it means I can cook almost twice as much food as gas.” [at the same time]. “It’s much more accurate than gas, staying within a degree of whatever temperature I set it to.” This makes it easier for him to maintain consistently high standards in the meals he prepares, he says.
It’s much more energy efficient, he adds, with more than 90% of its heat going straight to the pot or pan, rather than heating the room. By using induction, instead of gas, “I’m now able to make sure my dollar is going further in terms of the amount of food I can produce,” comments Galarza.
One of my favorites from the chef’s list: “It’s easier to clean, requiring only hot soapy water and 60 seconds of your time. With gas that’s not the case,” he notes, offering a 10-point cleaning checklist for gas burners. “It can take more than 30 minutes to get it right.”
Last but not least, Galarza comments that induction cooktops keep kitchens cooler. That’s less of a problem for a four- or six-burner home cook, but less expense on your electric bill is always welcome. So is not being uncomfortably hot while cooking in the summer months. Sherman points out an additional benefit: “The lack of an open flame is a plus if children or elderly family members use the kitchen.”
Brindle cites another benefit: “Consumers also benefit from an added element of safety, as the hob remains cold immediately after use.”
One final benefit Sherman shares: “In many states, large gas caps require larger exhaust fans, which need larger ducts. Once the CFM (cubic feet of air per minute) rises above 400, you need to install makeup air, which can be very expensive. I had to upgrade the systems to accommodate the make-up air,” she recalls, noting that “Induction tops can run with a lower CFM fan.” This can lower the cost of a kitchen replacement or remodeling.
Benefits of Gas
Galarza sees the main benefit of gas appliances over induction as their lower price. “This technology has an upfront cost and that needs to be addressed.” (He predicts these costs will decrease as more models come to market. More homes built for electrification will also lower the cost, eliminating the need for hard conduit and possibly expanded electrical panels.)
Power outages are another concern for shoppers, which could increase with more natural disasters occurring across the country. Sherman’s customers want to know, “If there’s a power outage, how are they going to cook? “This issue is being resolved with most customers installing whole house generators, problem solved,” she notes. (Battery storage for solar systems is another resiliency strategy.)
Final Thoughts
Just as cars have replaced horse-drawn carriages for most travelers and email has replaced telegraphs for most messages, more efficient, faster, healthier, and more accurate induction cooktops are likely to largely replace gas models. in the coming years. It may not be as fast as sustainability advocates or the medical profession would prefer, but perhaps it is inevitable. As one of my building industry sources once said in a trade magazine article I wrote about indoor air quality, “Nobody wants a house that’s going to kill them.”
Designer Sherman adds this testimonial, “I haven’t had a single customer regret moving to gas induction.”
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Note: All primary sources were interviewed by email in November 2024 to January 2025.