‘Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff’

Chatham University and the American Culinary Federation (ACF) are debuting a trio of online courses offering official certification in induction cooking methods. Sales of induction stoves are on the rise in the U.S., representing 18 percent of sales in 2023. Last year, the global induction cooktops market was valued at more than $9B, and is expected to surpass $15B by 2032. 

“Induction reduces the environmental impact of cooking, gives people effective ways to combat climate change, and diversifies America’s energy grid by making it easier to move away from fossil fuels, all while creating a cooler, safer, cleaner, healthier, and more precise kitchen," explained Robert Sroufe, Professor of Sustainability and Falk Chair of Sustainable Business at Chatham University. Just as Chatham alumna Rachel Carson’s pioneering work in sustainability changed America’s understanding of the environment, our induction advocacy will change the future of the culinary industry.”

The two large kitchens serving Chatham University’s Eden Hall campus: The Lodge and The Esther Barazzone Center kitchens use electric induction cooking improve the precision and quality of the food they serve. The resulting improvements in time savings, energy efficiency, and ambient heat in the kitchen — Chatham’s unique hood system is heat-activated, dramatically reducing energy consumption while storing and recycling heat to help control temperatures in the building — have even led companies like Microsoft to visit Eden Hall to learn more about the future of cooking.

"As an early investor in the integration of sustainability within a university campus, Chatham University's Eden Hall is a perfect place for this partnership with high-performance buildings, induction cooking equipment in its kitchens, and the Falk School of Sustainability and  Environment interaction with students and faculty all focused on making our food and hospitality systems more sustainable," said Sroufe. "This initiative reflects a growing industry trend toward aligning business practices with global sustainability goals, ensuring that graduates are prepared to lead the way in transforming the culinary and design landscapes for a sustainable future."

To learn more about the courses and induction cooking methods, Modern Restaurant Management (MRM) reached out to Chef Chris Galarza, Founder of Forward Dining Solutions LLC and Co-founder of EcoChef. EcoChef is the developer of the courses and Chatham is gracious enough to partner with us on launching the EcoChef Associate & EcoChef practitioner courses with their online platform. The ACF will be partnering with us to launch the EcoChef Culinarian course targeting hospitality professionals.

Why are these courses being added now and what is a broad overview of what they will cover?

As the design and  hospitality industries embraces sustainability and decarbonization, the demand for skilled professionals who understand these principles has never been greater. The courses that EcoChef is launching at Chatham University address this need. They are designed to educate culinary and design professionals on electrification, decarbonization, and sustainable kitchen practices. The goal of which is to provide a framework by which professionals can use to create more efficient, equitable, and profitable culinary ecosystems.

The courses includes foundational knowledge on emerging green technologies, strategies for waste reduction, and operational efficiencies that align with sustainability goals. We also cover the health, performance, and financial benefits of transitioning to electric and sustainable kitchens. These programs empower participants to design, manage, and operate high-performing, eco-friendly kitchens, equipping them with the tools to lead in this green industrial revolution.

In addition to these courses, what are the best ways for chefs and restaurant operators to better familiarize themselves with induction cooking?

Chefs and operators can start by experimenting with portable induction cooktops, which provide a low-investment opportunity to explore this technology. I bought my portable induction unit for less than $100. Chefs are hands on learners so this will be an easy and affordable way to begin to understand the power and opportunity that this technology has to offer.

Additionally, attending live demonstrations, industry trade shows, or EcoChef-certified training sessions can provide deeper insights. Resources like my book, Understanding the Green Industrial Revolution: An Interdisciplinary Look at the Hospitality Industry, are also excellent starting points for understanding how induction aligns with sustainability goals.

What are common misconceptions about induction cooking and benefits of induction?

A common misconception is that you can’t produce high-quality or authentic ethnic cuisine without gas. As a Latino chef, I’m proud to challenge that notion. Recently, I made history by becoming the first chef to pass the Certified Executive Chef (CEC) exam—the second highest certifications a chef can achieve—using an all-electric kitchen. This milestone demonstrates that induction cooking not only meets but exceeds the performance demands of professional chefs, regardless of the cuisine.

Another misconception is that induction lacks power or precision compared to gas. In fact, induction provides faster response times and greater energy efficiency. Some also believe that induction cooking is cost-prohibitive, but while the initial investment may be higher, the long-term savings far outweigh the upfront expenses.

The truth is that induction cooking is far superior to the antiquated ways we’ve been cooking for the last 100 years.

The truth is that induction cooking is far superior to the antiquated ways we’ve been cooking for the last 100 years. Below is a few points about how induction is vasty superior to the antiquated ranges we still use today.

1. It’s faster – meaning I can cook nearly twice as much food as gas. (38.6# of food for gas vs 70.9# of food for induction)
2. It’s far more precise than gas staying to within 1 degree of whatever temperature I set it to.

As a chef it means I can maintain high/consistent standards. For example, if I were to ask someone to sear off short ribs and braise them on medium low there might be some discernable differences. For example, their sear might not be as deep as I would like and “medium low” is subjective and reliant on many metrics.

What is the BTU of the unit? 25k, 30k, more?

When was it serviced last?

Are the flames blue or orange?

Is the flow of gas obstructed or not? In other words has the burner been cleaned lately or is there burnt on food particles covering the burner. (This is very common)

All of these will affect how a gas range operates. Now with induction I’m able to ask someone to sear off short ribs at 400F for four minutes on each side and braise it at 185F for six hours. That introduces a level of consistency and precision unlike ever before. The most expensive thing in any foodservice establishment is an empty seat and nothing contributes more to that than inconsistency..

3. It’s more efficient meaning that for every $1 I spend on electricity I’m ensuring that my dollar is being used to its maximum potential. With induction’s efficiency being 90%+ it means that more is being used wisely and since we know that I can cook more food than gas I’m now able to ensure that my dollar is going further in regard to how much food I can produce.
4. It’s easier to clean requiring only hot soapy water and 60 seconds of your time. With gas that isn’t the case. To properly clean a gas stove, you need to do a long laundry list that  can take upwards of 30 minutes to do it correctly. When you get to higher levels of dining some chefs require you to scrape every nook and cranny out with a skewer or toothpick to keep it clean which can make the process longer. With induction you’re able to cut out 30 minutes of cleaning meaning that more time is devoted to production and less time to cleaning.
5. Induction also keeps kitchens cooler. I have personally experienced kitchens exceeding 130F and a New York Times article from August 2023 talked about just this issue and the dangers it poses. We conducted a study of the Chatham kitchen for an entire week and despite the outdoor temperature being around 85F-90F the kitchen never reached 74F. That’s a near 60 degree drop from those inhospitable kitchen environments. 

It’s important to understand what your environmental impact is but it’s more important to understand how to implement sustainability in a way that allows the business to operate more successfully. 

An added bonus to a cooler kitchen is that the air conditioning doesn’t need to work as hard, we can reduce the overall air flow and tempered air needed from your hood ventilation system, the coolers cycling as often and aren’t working as hard to maintain temperature. Overall, the operation is saving money and is ensuring that their investment (i.e. their equipment) is lasting as long as possible.

Most chefs are not in the luxury of worrying about the environment and are simply focused on running an operation. Most restaurants are operating on the razor thin margin of 3%-5%. Simply by moving away from gas I’m able to dramatically reduce my operational costs and improve our performance. That’s all before we even factor in the massive water consumption savings if you have an induction wok. If your restaurant has a single gas wok, you’re not only gaining all of the benefits above but you’re saving nearly 250,000 gallons of water per year.

If you have more woks in your establishment that number multiplies which is a massive savings for any operation. Those are savings that you can’t ignore. That’s the type of education that these courses EcoChef has created hopes to impart. It’s important to understand what your environmental impact is but it’s more important to understand how to implement sustainability in a way that allows the business to operate more successfully. 

Is there resistance to induction cooking or are chefs open to learning more about sustainable practices?

Resistance often stems from a lack of familiarity and understanding. However, as more and more chefs experience the performance and benefits of not only induction but with the full suite of modern kitchen equipment firsthand, they not only become more receptive, but they get excited at how this can benefit their operations. Additionally, once the design professionals understand how this technology can complement and enhance the chefs ability they will be able to better support their client’s work and businesses. Sustainability has moved beyond a trend and is now a mandate by our guests. The quicker chefs and designers realize the opportunities that we have access to you will see adoption rates increase dramatically. Programs like the ones that EcoChef has developed and partnerships with institutions like Chatham, Energy Star, and the American Culinary Federation help bridge the knowledge gap and foster a mindset shift in the industry.

How do you see restaurant kitchens evolving as more induction is adopted?

The adoption of induction is transforming kitchens into cleaner, quieter, and more energy-efficient environments. As induction becomes more widespread, we’ll see kitchens designed with sustainability at their core, integrating smart technology to optimize energy use and performance. This evolution not only benefits chefs and operators but also aligns with global efforts to combat climate change. Kitchens of the future will prioritize health, comfort, and efficiency while meeting the demands of environmentally-conscious consumers.

A sustainable kitchen isn’t just about switching to electric equipment—it’s about viewing the entire operation holistically.

U.S. commercial kitchens are significantly behind in adopting sustainable practices, particularly in electrification and sustainable hospitality, but I’m working to change that. A sustainable kitchen isn’t just about switching to electric equipment—it’s about viewing the entire operation holistically. Chefs often hyper-focus on metrics like food cost, but to truly become a sustainable operation requires examining all aspects of the kitchen ecosystem to identify where costs can be reduced and waste minimized.

In a kitchen that relies on fossil fuels, the heat generated by open flames and other equipment creates an incredibly hot environment. This excess heat forces air conditioning systems to work harder to maintain a comfortable temperature, driving up electricity costs. Refrigeration systems also struggle to keep food safe in this environment, leading to higher energy consumption, reduced lifespan of equipment, and ultimately more waste when equipment ends up in landfills prematurely. Ventilation systems expel the pollutants and effluent produced by fossil fuel appliances, but they also draw out the conditioned air you’ve paid to cool, further perpetuating the cycle of inefficiency.

Meanwhile, the chefs working in this environment face harmful pollutants, which can degrade their mental and physical health over time. Kitchens also consume water at alarming rates—hotels, for example, average nearly 20,000 gallons of water per day, with kitchens as the primary culprits. Add to this the heavy use of harsh cleaning chemicals, which can cause respiratory issues and chemical burns, and you’re left with a workplace that feels more like a battlefield than a kitchen.

All of these inefficiencies and hazards contribute to the razor-thin 3-5% profit margins most restaurants operate within. It’s no wonder so many establishments fail each year. But by focusing resources on education, training, strategic equipment upgrades, and sustainable practices, kitchens can address these challenges, reduce waste, and save significant costs in the long run.

The kitchens of the future will be higher performing, safer, and cleaner, and they will align with the expectations of a growing number of environmentally-conscious consumers.

The hospitality industry is an economic powerhouse, generating over $4.6 trillion globally and $1.1 trillion in the U.S. annually, while contributing $1.5 trillion in global tax revenue and nearly $300 billion in U.S. tax revenue. It is also one of the largest job creators, employing more than 289 million people worldwide and over 16.5 million in the U.S. In Pennsylvania alone, the travel and hospitality sector is the second-largest revenue generator, surpassed only by agriculture. Which as you can imagine work hand in hand.

Now, imagine what this industry could achieve if margins weren’t so razor-thin. That’s the future EcoChef and our programming aim to create. By adopting higher performing & more efficient cooking technologies while embracing sustainable practices, restaurant kitchens can evolve into models of efficiency and profitability. These technologies not only reduces energy costs but also lowers maintenance expenses and improves kitchen environments, allowing businesses to redirect savings into innovation, better wages, and growth.

As this movement gains momentum, the hospitality industry has the opportunity to lead the charge in decarbonization and sustainability. It’s not just about adapting to change; it’s about setting the standard for other sectors to follow. The kitchens of the future will be higher performing, safer, and cleaner, and they will align with the expectations of a growing number of environmentally-conscious consumers.

Through partnerships, education, and the adoption of cutting-edge technologies, we can transform the hospitality industry into a driving force for global sustainability while enhancing profitability and job creation. That’s the vision we’re building with EcoChef—empowering the industry to lead, innovate, and thrive in a sustainable future.

The shift toward electrification and sustainability in commercial kitchens is both necessary and overdue. By embracing these changes, we can transform our industry for the better—economically, environmentally, and for the well-being of our teams.

Top photo of Esther Barazzone Center dining hall at Eden Hall Campus by Bruce Damonte