We first released this episode in April 2019. Since then, our topic of discussion with Iain has only become more relevant. We recently caught up with Iain and have some updates to share, which are reflected in the resources below and at the end of the episode. Enjoy!

---

When you fire on a stove-top burner, whether it is electric, gas, or convection, many byproducts are released. This increase in moisture, gas, and other particulates is not only detrimental to the health of a building, but dangerous for human health as well.

To advance our knowledge on this topic, we invited building scientist and ventilation expert, Dr. Iain Walker, from Lawrence Berkeley National Laboratory (LBNL). Dr. Walker discusses strategies for controlling byproducts associated with cooking by focusing on kitchen ventilation.

(more…)

Imagine this: you’re a chef or cook in a high-stress commercial kitchen setting. You’re making split second decisions with little breathing room, and each quick decision can get you cut or burned. On top of that, you’re in over 100-degree heat, breathing in toxic air from your gas stovetop.

This is an experience Chris Galarza could relate to, from working as a professional chef in various commercial settings. After making the switch to an all-electric kitchen utilizing induction equipment at Chatham University’s Eden Hall campus (the world’s first fully self-sustained university campus), he witnessed the positive difference in the physical and mental health of himself and his staff. He now advocates for electric cooking being a much healthier, safer, cost-effective, and energy-efficient option.

In this episode, Kelly and Chris talk through some electric-kitchen-myth-busting, and ultimately answer the question “is moving away from gas and fire in the kitchen really that radical an idea or does it just make perfect sense?”

(more…)