BY SUSAN L. HORNIK

What will the kitchen of the future look like? Chef Christopher Galarza sees an increasing shift from gas to electric. “For the last 100 years, we’ve had next to no innovations, and now we have the opportunity to evolve our cuisine in a way that is part of the solution of climate change and do so without sacrificing our cooking traditions,” he says.

Galarza is passionate about the electrification of the kitchen. He is the founder of Forward Dining Solutions, a consulting firm that develops and implements commercial electric kitchens, and the co-founder of EcoChef, an electric kitchen rating and certification system.

According to Galarza, the shift is moving beyond a trend, toward a broader transformation in how chefs design and operate in kitchens

“We are seeing several things converge at the same time: growing awareness of indoor air quality, advances in induction technology, greater interest in building electrification, concerns about energy efficiency, and a new generation of consumers and chefs who want to cook in the best way possible and are ready to question the status quo to accomplish this,” he explains.

While Galarza’s focus remains on the commercial kitchen, there’s evidence that consumer attitudes are beginning to move, as well. The Zillow Consumer Housing Trends Report 2025 found that 56% of prospective homebuyers preferred an electric stove compared with 44% who preferred gas, a slight increase over 2024, with the preference for electric even stronger among younger buyers. And in March, New York launched the “Induction Stove Challenge,” a $32 million initiative to develop and deploy 10,000 battery-integrated induction stoves into public housing.

“While induction is still a relatively small portion of overall range sales, there are very real signs of momentum,” Galarza says. “Couple that with the fact that 68% of Americans already cook on electric and that the overwhelming majority of gas stoves are in ’blue’ states, you can see that electrification is no longer an ‘if’ but rather a ‘when.’”

GAS VERSUS ELECTRICITY

Gas cooking relies on the direct combustion of a fossil fuel.

“Every time a gas burner is used, it produces carbon dioxide and other combustion-related pollutants. Then there are the environmental impacts associated with extracting, processing, and transporting natural gas,” Galarza says. “Methane leakage is another important concern because it is a powerful greenhouse gas. Gas appliances can release small amounts of unburned methane while operating and, in some cases, even while turned off.”

Electric cooking doesn’t create combustion emissions at the point of use, he points out.

There are two types of electric cooktops: conventional electric and induction. Conventional electric stoves use a series of heat-producing elements that when turned on, generate heat, which is then transferred to the glass cooking surface. Induction, on the other hand, doesn’t actually produce heat. This method generates an electromagnetic field that transfers to your cookware, causing the pan to get hot.

Economically, homeowners tend to compare only the price of the appliance itself. They don’t look at the everyday operational costs. “A kitchen is an interconnected system,” Galarza says. “Heat coming off a gas appliance doesn’t just disappear. It has to be removed. That means ventilation systems work harder, air conditioning works harder, and refrigeration equipment has to reject heat into an already hotter environment.”

THE BENEFITS OF ELECTRICITY

The clearest benefit of cooking with electricity is that it’s better for your health.

“Multiple peer-reviewed studies have found that gas stoves can raise indoor nitrogen dioxide levels to concentrations that in some homes exceed outdoor air quality standards within minutes of use,” Galarza says.

Research also shows that homes with gas stoves can experience nitrogen dioxide levels two to five times higher than homes using electric cooking. And gas cooking can produce carbon monoxide and ultrafine particles, both of which are linked to respiratory and cardiovascular impacts.

The effects of these pollutants are not evenly distributed across the population, Galarza acknowledged.

“Children are particularly vulnerable, and studies have associated gas stove use with a roughly 20% increased risk of childhood asthma symptoms in homes with higher exposure levels. Older adults and individuals with pre-existing respiratory conditions may also experience heightened sensitivity to these pollutants, especially in homes without effective ventilation.”

James Beard Award-winning chef Christopher Gross agrees.

“With gas, you’re burning fuel right in the kitchen, so you’re putting nitrogen dioxide, carbon monoxide, and fine particles into the air that people are breathing,” he explains. “That’s not great for anyone’s lungs.”

Gross uses four induction burners in his kitchen at Christopher’s at Wrigley Mansion in Phoenix.

“Induction has changed how we cook at the restaurant because it’s faster, more precise, and cleaner,” he says.

Gas burners waste a huge amount of heat — roughly 40% goes straight into the air and ends up heating the room instead of the food,” he continues. “Induction is nearly 100% efficient at putting energy into the pan. That’s especially valuable when you’re reducing a sauce — there’s no flame licking up the side of the pot and scorching the reduction.”

These issues are often underestimated in residential settings because exposure is frequent and cumulative. “Even short cooking events repeated daily can contribute to long-term indoor air quality impacts, particularly in tightly sealed, energy-efficient homes where air exchange is limited,” Galarza explains.

Electrification removes the source of combustion entirely, eliminating emissions at the point of use. This is especially relevant as households move toward airtight construction for energy efficiency. Uncontrolled air movement can intentionally trap pollutants indoors.

“With induction, there’s no combustion, no open flame, and none of those byproducts,” Gross says. “On top of that, induction is far more efficient — almost all the energy goes into the pan instead of heating the kitchen and the air. So you’re using less energy overall, which is better for the environment, and you’re not filling the room with stuff that doesn’t belong in people’s lungs.”

From an environmental standpoint, electrification aligns with broader grid decarbonization trends.

“In the U.S., the share of electricity generated from zero-carbon sources, including nuclear, hydro, wind, and solar, has increased significantly over the past decade, reaching roughly 40% in recent years,” Galarza says. As this share continues to grow, the climate impact of electric cooking decreases over time, whereas gas combustion emissions remain constant for the lifetime of the appliance.

When paired with efficient induction technology, which transfers energy directly into cookware with efficiency rates often greater than 80% to 85% — compared with roughly 30% to 40% for gas at the point of use — households can reduce both indoor air pollution and wasted energy, Galarza explains.

“This combination makes electrification not only a long-term environmental strategy but also a direct improvement in everyday indoor air quality and home health, as well as directly contributing to the health of your wallet,” Galarza notes.

IMPLEMENTING CHANGES AT HOME

Homeowners don’t need to undertake a complete kitchen renovation to begin benefiting from electric cooking. Galarza points to a portable induction burner as an “excellent” entry point.

“This allows anyone to experience the speed, control, and efficiency of induction at a relatively low cost. I bought mine for less than $100,” he says. “When it’s time to replace a range or cooktop, you can consider a full induction appliance, rather than purchasing another gas unit that may remain in the home for the next 15 or 20 years.”

Gross points to the design flexibility offered with induction cooktops. For a home remodel, he had sketched a kitchen in which the induction burners would fold up against the wall and look like art. Although that particular idea never made it to fruition, Gross did end up with six induction burners to his house. “Everything that made me commit to induction in the professional kitchen — speed, control, cleanliness, safety, and environmental load — applies at home.

He continues, “The fold-up induction idea is more realistic in a residence than in a commercial kitchen. You can place cooking zones exactly where they make sense for the flow of the room instead of being locked into a traditional range footprint. The idea still appeals to me: technology that disappears until you need it.”

For those who can’t or don’t want to replace their gas stove, Galarza recommends using an externally vented range hood, maintaining the appliance properly, and increasing ventilation.

“Ultimately, residential electrification is not about telling people that they have been cooking incorrectly. It is about giving them access to better information and better technology,” he says.

In the long run, Galarza sees the kitchen becoming part of the energy system.

“The kitchen of the future isn’t simply a collection of appliances,” he says. “It’s connected to the building, the electrical grid, renewable energy, battery storage, demand management, ventilation, refrigeration, and eventually intelligent controls. We’re going to start thinking about kitchens much more holistically.”