Skip to main content

cooking without gas

Cook Faster, Healthier, Safer, and Smarter with Induction

Faster: An induction stovetop heats up 30% faster than a commercial gas stovetop.

Healthier: Gas stoves release toxic chemicals from both the gas that hisses out when you light the stove and the gas that burns while you cook. Even if you use the stove vent,  a gas stove still reduces the air quality in your home.  Many studies have found a 32%  increased risk of asthma among children in homes where gas is used for cooking.

Safer: You can put your hand directly on the burner while it’s cooking and not get burned. (Though the pot will  get hot!)  When there’s no pan on the burner,  nothing gets hot. No one can cause a  fire or explosion by leaving the burner on by mistake.

Better Control: From frying at 375°  to warming chocolate sauce at 110°,  induction controls temperature with greater precision than gas.

More Efficient: Induction stoves use  30 to 50% less energy and release fewer emissions than gas stoves.

Easier to clean: An induction stovetop is smooth and easy to wipe clean. With no burners, nothing gets burned onto the surface.

Cooler: A gas or regular electric stove heats the air as well as the pot,  making you swelter. Induction stoves only heat the pot and the food.

Learn More

Cooking WITHOUT Gas

Learn more about induction cooking. Sign-up to receive the latest news, tips, and more!

Subscribe to emails

Stay up to date with the latest.


Join us!

How does induction work? 

The stove’s “burner” uses a magnetic field to move iron atoms in your metal pot, which creates heat through friction. The heat is only in the pan, not in the burner or in the air.  This magnetic field can be precisely controlled. As soon as the pan is taken off the burner, or the burner is turned off, the cooking stops.  

Induction stovetops cook faster than gas stoves and control the temperature more consistently. With induction, you get exactly the amount of heat you want in less time.  

Can I use my pans?  

Most pans work on an induction stove: cast iron, ceramic clad, enameled, and stainless steel.  They all must contain iron, a magnetic metal.  To learn if your pan will work, just put a magnet on the bottom. If the magnet sticks, the pan will work. 

Keep induction in mind for your next stove purchase!  If you have a gas stove, switching to induction or electric will improve your indoor air quality and reduce your climate footprint. Already have an electric stove? That’s great! Thinking of switching to gas? Consider induction first.  

The Science Behind the Health Impacts of Fracked Gas

Discover how, as moms, we engage in actions to protect our families from the illnesses and dangers related to the drilling, distribution, and household use of gas. This video teaches us that the fracked “natural” gas we use now is produced with a mixture of harmful chemicals, and these chemicals don’t go away as the gas moves from the fracking fields into our homes.