The Chefs Turning Down the Heat by Switching from Gas to Electric The culinary world has long been synonymous with fiery passion and gas hobs. But as heatwaves intensify, a surprising shift is underway.
Top chefs are abandoning their trusty gas stoves for electric induction cookers, citing improved working conditions and significant energy savings.
Jeremy Pang, a third generation Chinese chef in London, discovered that electric induction could reach the same scorching temperatures needed to coax out the elusive "wok hei" – the smoky, savory essence of traditional Chinese cooking.