‘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…