Not Sure if You Should Give Up Cooking With Gas? You May Not Have a Choice

Image by Andrea Piacquadio via Pexels
Still not sure whether to make the switch to induction cooking? For many places, such as in Australia, cooking with gas may no longer be an option in the future.

The Guardian’s Alyx Gorman has written an interesting article titled “Love the flame, not the fuel: should you give up cooking with gas?

In it, she looks at the drawbacks of gas-burning stovetops and what the future holds for chefs in Australia, where, in places such as the Australian Capital Territory, “plans are underway to phase out domestic gas use, and gas infrastructure is no longer required for new suburb developments.”

The article goes on to look at alternatives to gas once it’s no longer an option, and induction cooking gets a  thumbs up from experts that Gorman spoke with.

As Gorman writes:

“The fact is, natural gas is a polluting fossil fuel and we must eventually phase it out in favour of clean energy,” says the ACT’s minister for climate change and sustainability, Shane Rattenbury. With uncertainty around gas prices, Rattenbury says the move “is also good for household bills”.

Studies also suggest that cooking with gas may be immediately harmful for human health. Assoc Prof Luke Knibbs, of the University of Queensland’s school of public health, says “gas combustion – stovetop gas combustion – releases a range of different chemicals including nitrogen dioxide, formaldehyde and ultrafine particles”.

In 2018 he co-authored a study in the Medical Journal of Australia that found gas-burning stoves exacerbated childhood asthma. “We know that with gas cooking in particular, unless there’s good ventilation, sometimes the levels [of pollution] inside the house can be significantly higher than outside.”

“Gas is the only form of cooking that’s widely used in Australia where you’re actually burning the fuel in the kitchen.”

Gorman spoke to Fiona Mair, a test kitchen coordinator at the consumer affairs group Choice who has been testing stovetops for 23 years.

“You’ve got the induction cooktop, and you’ve also got the ceramic, which looks the same as an induction but it has got electrical coils,” Mair told The Guardian.

She added that due to reduced cooking times, induction cooking can be more energy-efficient than ceramic stovetops and that tests by Choice have found “induction is the fastest to boil water with an average of two to three minutes where ceramic takes seven minutes”.

She also talks about how the technology behind induction cooking directly heats the pot or pan, makes induction stovetops safer “because it never gets hot”.

You can read the rest of the article here.

Have any questions about cooking with induction? Contact us anytime! info@dipoinduction.com