Ed Yeaker, the treasurer of a New York City cooperative, has faced ongoing issues with gas leaks in the building, prompting him to explore alternatives. He discovered Copper, a California startup offering electric induction stoves that connect to standard 120-volt outlets, avoiding the expensive rewiring typically required for 240-volt appliances. These stoves are not only efficient—boiling water in about two minutes—but also pose health benefits by reducing indoor air contamination associated with gas cooking, such as nitrogen dioxide and benzene, which are linked to asthma and cancer.
Environmental scientists, including Stanford’s Rob Jackson, emphasize the climate impact of gas stoves, which can leak methane even when off, contributing to greenhouse gas emissions comparable to 500,000 gasoline-powered vehicles. Electric induction stoves heat only when in contact with cookware, making them significantly more efficient.
While they come at a high cost—around $6,000 with federal tax credits reducing it to $4,200—government incentives are supporting initiatives like the New York City Housing Authority’s plan to purchase 10,000 units at a lower price point. Some residents, like Jolene Cardoza, appreciate the contamination-free cooking benefits, while others express challenges adjusting to the new cooking method. Overall, the transition from gas to electric induction cooking is viewed as a vital step toward reducing personal greenhouse gas emissions.
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