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.
Last updated: September 14, 2020
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.
Last updated: September 14, 2020
Incentive Programs
Resources from kitchen electrification incentive programs administered by city, state, and utilities.
Electrification Grants
Stove Rebates
Induction Stove Lending Programs
Electrification Grants
- East Bay Community Energy is accepting kitchen electrification grant applications to fund the purchase of kitchen equipment, contractor fees and permitting fees in community and commissary kitchens. Applications were due October 16, 2020. More information is available here.
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
Induction Stove Lending Programs
- 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
he 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
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
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
- 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.