Cooking powered by electricity rather than fossil fuels like gas is an efficient and smart solution. Through the daily cooking activities over the course of a year the savings due to eCooking add up quite a bit. Even compared to an ordinary electric stove the eCooking by induction technology saves almost an additional 10+ percentage of energy as you heat the pot or pan directly rather than an in-between metallic element, which stores heat even after you have switched it off already for a while. In private kitchens the induction option is straightforward. In professional settings the change to induction eCooking needs careful planning. The health aspect of no burnt gas emissions in the kitchen is, however, a strong argument in favor of eCooking as well.
If we apply this logic to low-income countries and cooking in schools or other institutions as well as companies, the environmental and economic benefits add up quickly. In rural areas where no electricity grid is available or stable enough, the decentralized provision of electricity through for example solar energy creates a cost-effective alternative. In urban areas with high levels of various kinds of pollution the “clean” alternative could make a considerable difference as well.
The eCooking evidence is another pillar of the “all electric society” of the 21st century.
(Image: Rirkrit Tiravanija, untitled (Café Deutschland) and extract from “Freiheit kann man nicht simulieren“, Berlin Martin Gropius Bau, 2024-2025)
