The Rise of Electric Induction Stoves: A Sustainable Alternative to Gas Stovetop Cooking

In recent years, the debate over gas stoves versus electric induction stoves has gained momentum, particularly as concerns about health, energy efficiency, and climate change have come to the forefront. For Ed Yaker, treasurer of a New York City co-op, the decision to switch to an electric induction stove was a no-brainer. For years, his building had struggled with gas leaks, which often forced residents to go months without a functioning stove while waiting for costly repairs. When he learned about Copper, a California-based startup manufacturing sleek, energy-efficient electric stoves, he knew it was the solution they had been waiting for. Unlike traditional electric stoves, Copper stoves run on 120 volts, eliminating the need for expensive rewiring, and their induction technology ensures rapid heating—boiling water in just two minutes. For Yaker, who is passionate about energy and climate issues, the environmental benefits were the cherry on top.

Health Benefits: Why Gas Stoves Are a Growing Concern

The health risks associated with gas stoves have become a significant talking point in the push toward electric alternatives. According to Rob Jackson, an environmental scientist at Stanford University and lead author of a study on gas stove pollution, these stoves release harmful pollutants, including nitrogen dioxide and benzene, which have been linked to asthma and cancer. Jackson’s research revealed that cooking with gas stoves can lead to a spike in indoor air pollution, comparable to breathing in car exhaust. “You wouldn’t stand over the tailpipe of a car breathing in the exhaust,” Jackson said, emphasizing the dangers of gas stoves. His findings were so alarming that he himself switched to an electric stove after conducting the research. For millions of Americans—approximately 47 million households—gas stoves are a daily health hazard that many are unaware of.

Environmental Impact: Cooking’s Role in Climate Change

The environmental case for electric induction stoves is just as compelling. Buildings account for a significant portion of greenhouse gas emissions, and cooking is a major contributor. Gas stoves, in particular, are notoriously inefficient, with only about half of the heat they produce being used for cooking. The rest escapes into the room, contributing to energy waste. In contrast, electric stoves can achieve up to 80% efficiency, with induction stoves leading the pack at up to 90% efficiency. This efficiency is due to induction stoves’ ability to heat only the surface of the cookware, rather than the entire burner. Additionally, even when turned off, gas stoves leak methane, a potent greenhouse gas, contributing to emissions equivalent to emissions from 500,000 gasoline-powered cars annually. Jackson’s team found that widespread adoption of electric stoves could significantly reduce these emissions.

Real-World Applications: How Electric Stoves Are Being Adopted

The transition to electric induction stoves is already underway in various parts of the country. Ed Yaker’s building, for instance, was among the early adopters of Copper stoves, which have been well-received by residents. While the upfront cost of these stoves is steep—Yaker’s stove cost $6,000 before tax credits—government incentives are helping to make them more accessible. The New York City Housing Authority has agreed to purchase 10,000 Copper stoves at a discounted rate of $3,200 each, with plans to roll them out in 2026. Similarly, Eden Housing in California retrofitted one of its affordable housing buildings with Copper stoves, thanks to state and local subsidies. Residents like Jolene Cardoza, whose daughter’s asthma improved after switching to the new stove, have praised the appliance for its health benefits and ease of use. However, not everyone has had a seamless transition. Monica Moore, another resident, found the change challenging, particularly when it came to adjusting to the induction stove’s cooking style and compatible cookware requirements.

The Individual’s Role: How One Change Can Make a Difference

For environmental advocates like Rob Jackson, the shift from gas to electric stoves is not just about cutting emissions—it’s about personal responsibility. “Shutting off the gas to our homes and electrifying our homes is one of the best things we can control individually to reduce our personal greenhouse gas emissions,” Jackson said. He believes that targeting cars and homes is the most effective way to curb emissions, as these are areas where individuals have direct control. While the transition may require some lifestyle adjustments, the long-term benefits—both for personal health and the planet—make it a change worth embracing.

Conclusion: Embracing the Future of Cooking

The debate over gas stoves versus electric induction stoves highlights the broader conversation around sustainability, health, and innovation in our daily lives. While gas stoves have been a staple in many kitchens for decades, the growing body of evidence pointing to their environmental and health risks is hard to ignore. Electric induction stoves, particularly models like the Copper stove, offer a promising alternative—one that balances efficiency, sustainability, and convenience. As governments, manufacturers, and individuals work together to make these stoves more affordable and accessible, the future of cooking is likely to be electric, induction-powered, and cleaner than ever before.