Revolutionizing Home Cooking: The Rise of Electric Induction Stoves

For years, Ed Yaker, treasurer of a large New York City co-op, and his fellow board members have grappled with the challenges of gas leaks in their buildings. These leaks often result in shutting off gas service to entire buildings, leaving residents without stoves for months while costly repairs are made. When Yaker learned about a California startup called Copper, which manufactures sleek, plug-in electric induction stoves, he saw an immediate solution to this problem. The stoves, which require only a standard 120-volt outlet, eliminate the need for expensive rewiring, making them a practical and efficient alternative to traditional electric stoves. Yaker, an advocate for energy efficiency and climate action, was sold on the idea after witnessing how quickly the stove could boil water—in just two minutes. “It’s a no-brainer,” he said, highlighting the simplicity and effectiveness of the new technology.

The Health and Environmental Benefits of Electric Cooking

The shift toward electric induction stoves is not just about convenience; it also addresses significant health and environmental concerns associated with gas stoves. Gas stoves, used by approximately 47 million Americans, release harmful pollutants, including nitrogen dioxide and benzene, which have been linked to asthma and cancer. Rob Jackson, an environmental scientist at Stanford University, draws a stark comparison: “You wouldn’t stand over the tailpipe of a car breathing in the exhaust, and yet nearly 50 million households do essentially the same thing with gas stoves.” Jackson, who conducted a study on pollution from gas cooking, was so alarmed by his findings that he switched to an electric stove himself.

Induction stoves are also a step toward reducing greenhouse gas emissions. Buildings account for a significant portion of emissions, with cooking being a major contributor. While gas stoves lose about half their heat to the surrounding air, electric stoves are up to 80% efficient, with induction stoves reaching up to 90% efficiency. This efficiency is due to their design, which heats only the cookware directly. Additionally, gas stoves leak methane even when turned off, contributing to climate change. In fact, the methane emissions from leaky gas stoves in U.S. homes are equivalent to the carbon emissions from 500,000 gasoline-powered cars.

The Technology Behind Copper’s Innovative Stoves

Copper’s electric induction stoves are designed to be both user-friendly and eco-friendly. Unlike traditional electric stoves, they plug into a standard outlet, eliminating the need for costly rewiring by a licensed electrician. They also feature a smart battery that can charge during off-peak hours, allowing users to cook without incurring high electricity costs during peak times. This innovative design makes the stoves not only energy-efficient but also cost-effective in the long run.

Despite their benefits, the stoves come with a high upfront cost. Early adopters, like Yaker, have relied on government incentives to lower the price. Yaker’s stove cost $6,000 initially, but a federal tax credit reduced the price to $4,200. However, as the technology becomes more mainstream, costs are expected to decrease. Copper has already secured a contract with the New York City Housing Authority to supply 10,000 stoves at a maximum price of $3,200 each, set for delivery in 2026.

Real-World Adoption and User Experiences

The transition to electric induction stoves is gaining momentum, with housing groups and individuals embracing the technology. Eden Housing in Martinez, California, retrofitted one of its 32-apartment buildings with Copper stoves, using state and local incentives to offset the cost. Tenants like Jolene Cardoza are enthusiastic about the switch. “It’s pretty cool, it looks nice, and it’s easy to clean,” Cardoza said, adding that her adult daughter’s asthma has improved since switching from a gas stove.

Not all users have had a seamless experience, however. Monica Moore, another tenant, found the transition more challenging. While she appreciates how quickly the stove boils water, she misses cooking with a flame and finds it inconvenient to switch to induction-compatible cookware. Her cornbread, she noticed, has a different texture when baked in the electric oven. These growing pains highlight the need for education and adaptation as people transition to new cooking technologies.

The Bigger Picture: Electrifying Homes for a Sustainable Future

For Jackson, the switch to electric stoves is about more than just personal preference—it’s a critical step in reducing individual greenhouse gas emissions. “Shutting off the gas to our homes and electrifying our homes is one of the best things we can control,” he said. Alongside electrifying transportation, home electrification is a key strategy for combating climate change. As more households and cities adopt electric induction stoves, the collective impact could be significant.

While the initial cost and learning curve may deter some, the long-term benefits of electric cooking—better health, lower emissions, and energy efficiency—are hard to ignore. With government incentives and technological advancements, electric induction stoves are poised to become a cornerstone of sustainable living. As Yaker, Jackson, and countless others can attest, this is a change worth making.