Bay Area chefs are going all-electric. ⚡ @kqednews.kqed.org's latest story looks at why: faster boiling, precise temp control, cooler & safer kitchens, and better air quality. BDC Chefluencer Katie Chin shares how induction has improved her cooking all-around. bit.ly/4iWeVuk #EnergySky
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Here’s What All-Electric Bay Area Restaurants Have Learned From Ditching Gas | KQED
Electric kitchen conversions are expensive, but as California weans itself off fossil fuels, these chefs say it’s good for food quality, climate and health.