Climate fight enters kitchens as restaurants ponder switch from gas stoves to induction cooktops

Tatsanee Lim, one of the cooks in the 25-seat Thai diner, first learned her craft using woks, heated over the open flame of a natural gas stove. But she has made the transition to the flat-bottomed stainless steel pots and cast iron pans required for an induction cooktop.

Next door, though, at Tokyo Joe’s, Japanese stir-fry noodles and soups are still being prepared the traditional way, on a gas stovetop. “Moving forward in this industry, if this is something that’s going to help with climate change, then I’m all for it,” Canoe executive chef Ron McKinlay said over the phone before the lunchtime rush. “But there is a little bit inside me that definitely misses cooking with an open flame every now and then.”

Matt Gaetz, a controversial Republican in the U.S. House of Representatives, sought to frame the issue earlier this year as one that places personal freedoms at risk in the culture wars.

If nothing else, climate activists hope to convince homeowners to ditch their gas stoves and switch to induction cooktops, though provinces such as “It’s not possible to move down the electrification route without some natural gas when you need it,” Enbridge chief executive officer Greg Ebel said in an interview.

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