Chefs and builders unite in a campaign to abandon gas stoves

Homebuilders and chefs have today launched a new alliance calling for the phase-out of gas hobs in new kitchens by 2030 and in existing kitchens from 2040, underscoring the cost, health and environmental benefits of switching to electric cooking technology.

The new alliance, called the Global Cooksafe Coalition, is also backed by health, climate, aid and development organizations as it aims to build a large-scale campaign to help accelerate the transition to induction cooktops in the coming years.

A number of high-profile chefs have joined the movement, including Britain’s James Lowe, founder of Michelin-starred restaurant Lyle’s in Shoreditch, and Gordon Ramsay’s celebrity development chef Rob Roy Cameron. In addition, global property investor and developer Lendlease and Australian property company GPT Group have also signed up to the group.

Coalition members are calling on the construction industry and governments to support the move to safer and more efficient cooking in the UK and around the world. The group will argue that “the future of cooking is electric” and will aim to highlight how induction hobs are cleaner, more efficient and cheaper to run than gas hobs, while still providing better cooking.

“Electricity is definitely the future of cooking in homes and commercial kitchens,” said Australian chef Neil Perry. “It’s cleaner, it’s more efficient and it’s definitely better for the environment. Everything tends to be neater and cleaner without gas.”

While there have been reports that the UK government is considering ending the installation of gas cookers and boilers in all new buildings by 2025 as part of its ambitions to reach net zero by 2050, the target date has yet to be officially confirmed.

Moreover, while the government has set targets and incentives to encourage the switch to electric vehicles and heat pumps, there are no proposed targets for a full switch to electric cooking technology, and no incentives to encourage people to switch to gas on induction plates.

In addition to the carbon emissions from gas cooking, the coalition also highlighted the health implications of using gas in kitchens.

A recent study by California Environmental Science and Technology researchers found that in addition to leaking harmful gases such as methane and other air pollutants when not in use, gas stoves can release a number of harmful air pollutants including toluene, hexane , xylenes and benzene – the latter linked to various forms of cancer as well as asthma in children.

Kate Harris, global head of sustainability at Lendlease, said there was a compelling case for developers to help accelerate the switch to electric hobs and ovens. “In line with our goal of achieving net zero carbon emissions by 2040, electrification is essential across our global development, construction and investment activities,” she said. “While the transition to electric cooking using renewable energy will take time, it is already underway and we look forward to working together with our coalition partners to drive and accelerate change in the industry.”