Solar and affordable lithium-ion batteries are ushering in the golden age of camping and exploring with your vehicle. We attended the California Tesla Takeover event this weekend in San Luis Obispo, California, as a normal citizen, not press. We were blown away with the special section of the event dedicated … [continued]
Does cooking with gas affect indoor air quality? Of course it does — that is simply no longer a question. How much, is the better question. Combusting methane (natural gas) creates byproducts. Like any other chemical reaction, when natural gas is lit on fire, it reacts with the air and … [continued]
There are lots of reasons why induction cooking is better than gas: control, speed, safety, health, and the environment. In our last post, we sang the praises of induction and dug into all the reasons it is crucial for decarbonizing our lives. In this post, we assume you’re sold and … [continued]
How we cook our food plays a big role in our ability to fully decarbonize our lives and keep our families healthy. While less significant in its emissions compared to other home activities like space and water heating, cooking can be one of the last holdouts in the transition to … [continued]
Gas stoves, like gas anything, are a 20th century technology that doesn’t have a place in our clean century. They served their purpose over the last decades, but now that we have research showing how much they pollute in our homes and outdoors, and considering the excellent high-performing electric alternatives, … [continued]
It is widely known that gas production and transportation both result in methane leakage, but a new study found that appliances, such as stoves, leak dangerous methane — even when they are not being used. These results are concerning because methane is a powerful climate pollutant that has a global warming potential … [continued]
In the 1950s, when nuclear energy was booming and hydroelectric dams were laying across rivers like tourniquets, the all-electric home became a thing. It didn’t matter that the electric heating technologies of the time were vastly inefficient. The promise of electricity that was “too cheap to meter” meant that people could use it to their heart’s delight.
In our lead up to next Wednesday’s webinar on Induction cooking, I interviewed a professional chef on the joys, advantages, and importance of cooking with induction. Rachelle Boucher is a professional chef and “appliance whisperer” who has been cooking on all types of stoves for years. She has been a celebrated corporate chef with brands like Monark Home, Sub-Zero & Wolf, and Miele U.S.A.
A coalition of nonprofits called The Electrification Coalition is hosting a webinar on induction stoves with a live cooking demonstration on September 23.
In Part 5, we covered solar panel installation. In this chapter, we’ll discuss using that solar system to power your cooking. I was also going to cover clothes washing here, but the article got too long, so look for laundry in Part 7.
