The Kitchen Electrification Group (KEG) is a free forum for program administrators and electric cooking stakeholders to share information and collaborate on joint efforts to accelerate kitchen electrification.
This Resource Directory is intended to serve as a comprehensive, updated archive of the most useful kitchen electrification information - programs, research, best practices, technical specifications and related legislation.
To add your resources to the directory, please email them to the KEG Work Group. This is a work in progress, so please share any other resources you're aware of.
The BDC “Going Induction Guide” - An FAQ for those Ready to Go Induction.
This Resource Directory is intended to serve as a comprehensive, updated archive of the most useful kitchen electrification information - programs, research, best practices, technical specifications and related legislation.
To add your resources to the directory, please email them to the KEG Work Group. This is a work in progress, so please share any other resources you're aware of.
The BDC “Going Induction Guide” - An FAQ for those Ready to Go Induction.
Incentive Programs
Resources from kitchen electrification incentive programs administered by city, state, and utilities.
Stove Rebates
Induction Stove Lending Programs
Stove Rebates
- Sacramento Municipal Utility District - $100 to replace electric stove with induction stove, $750 to replace gas stove with induction cooktop through the end of 2020
- BayREN Home - $300 induction cooktop range rebate
- Marin County - $250 to replace cooktop, $500 to replace cooktop stove and oven
- Silicon Valley Clean Energy - $50 off induction cooktop at the SV Clean Energy Appliances Assistant, incentive includes portable induction cooktops
- East Bay Community Energy - $300 for an induction cooktop range when you replace an existing gas appliance
- Central Coast Community Energy all-electric new construction grant programs.
- Sonoma Clean Power all-electric new construction grant programs.
- SMUD offers a $450/hob rebate to replace a gas cooktop with a qualifying multi-element (hob) induction cooktop or range. Instant rebates available on qualifying electric kitchen equipment – combi ovens, convection ovens, steam cookers, fryers, griddles, insulated holding cabinets, ice machines, and refrigerators/freezers. Learn more at smud.org/EES.
- The Electrify Santa Monica Program offers a $300 rebate for Induction Ranges that replace gas and $400 for Income Qualified applicants.
Induction Stove Lending Programs
- Berkeley Public Library
- San Diego Green Building Council
- City of San Jose - No-cost induction stove lending program for two-week term
- City of Palo Alto
- Sonoma Clean Power - No-cost induction stove lending program for two-week term
- Sacramento Public Library
- Black Gold Cooperative Library System on California's Central Coast
- Southern California Edison
- East Bay Community Energy
- Acterra
Technical Manuals
Technical manuals and specs for induction stoves and electrical infrastructure
Research
The latest research on kitchen electrification program design, health impacts and other topics, as well as survey materials.
- Effects of Residential Gas Appliances on Indoor and Outdoor Air Quality and Public Health in California (UCLA)
- Induction Cooking Survey Sample
- Induction Loaner Survey Sample Results - Results of a Building Decarbonization Coalition on familiarity with induction cooktops
- Report on Induction Stoves and Electromagnetic Fields Safety Testing
- Cooking Emissions Study - Harvard University
- Redwood Energy Comparative Energy Use for Cooktops
- A report by Harvard’s Chan School of Public Health, A decade of the U.S. energy mix transitioning away from coal (refer to the blog, Uncovering the Deadly Toll of Air Pollution from Buildings, for additional information and resources)
Media Toolbox
Examples of text, graphics and other content for media outreach campaigns
Legislation and Legal Documents
Resources around policy solutions to support kitchen electrification.
Consumer Materials
- Consumer Reports - Gas or Electric Range: Which is better? (2021)
- Consumer Reports - Best Induction Cooktops of 2020
- New York Times - The Best Electric Stoves and Ranges (2020)
- New York Times - The Best Slide-In Electric Ranges (2020)
- Yale Appliances - Induction Cooktop Buyers Guide
Videos
Informational videos:
- Yale Appliances - How do you buy an induction cooktop?
- Yale Appliances - Best Electric and Induction Ranges
- Design Appliances - Introduction to induction cooktops
- Vollrath - About Induction Technology and Induction Cooking/Educational Video
- PG&E On-Demand Induction Trainings - Commercial Induction Class and Residential Induction Class
- Watch Chef Nite Yun cook black pepper beef on an induction stovetop, by East Bay Community Energy
- Watch Reem Asil cook Shakshuka in Sunset Magazine, a production done in coordination with East Bay Community Energy
- Chefs Rick Bayless, Ming Tsai, and Fabio Viviani are featured on Reviewed.com - Professional Chefs Love Cooking with Induction Stoves
- Chef Rachelle Boucher demonstrates how she cooks with induction stovetops.
- Chef Curtis Stone, New York Times best-selling author and chef-owner of Maude in Beverly Hills, cooks with an induction stove.
- Chef David Wei cooks a traditional Chinese dishes on induction.
- Executive Chef Tagere Southwell of Fisher & Paykel discussing the benefits of induction, while wok frying a dish.
- Australian Chef Neil Perry promotes his own line of induction stoves, while cooking a fish dinner.
- Vancouver Chef Angus An cooks with induction as part of a Vollrath induction promotional video.
- Johnson & Wales Chef and Instructor Peter Cooper discusses induction benefits alongside a Wolfgang Induction cooktop model.
- Corporate and TV Chef Anthony Marino cooks meatballs on a Bosch inductions stove.
- Chef Curtis Stone: “As a chef we’ve used induction in restaurants for a long time. It’s because you get such a precise result. You’re in total control, as the cook you can really dictate where the heat is at when you’re cooking… it works so so well, the cleanup is a breeze and it’s also more energy efficient, which is a big bonus”.
- Chef Thierry Molinengo: “Powerful, immediate, precise, effective, practical – here in a few words are the qualities of induction”.
- Chef Neil Perry: “They’re far easier to clean down after use, which is one of the main reasons we chose induction over gas. It’s much faster to cook with induction: you can increase or drop the temperature far more quickly, which is a more efficient use of energy. Cutting energy use, when you don’t need it, makes a huge difference in a commercial kitchen.”
- Chef Ming Tsai: “It’s so much safer. I have kids, right, and you can literally touch everything around it [the cooking area on the cooktop].”
Contacts
Find kitchen electrification experts and industry representatives
- Will be updated soon. Please share any resources that you're aware of to the contact link above.