E&S TAG: Cultural Barrier to Induction Cooking: The Social Science of Overcoming Resistance
Tuesday, February 28, 3:00 - 4:30 pm, Slides
MEETING RECAP
If you weren't at the Cultural Barrier to Induction Cooking event, you missed out on Francesca's warm welcome and quesadillas and cooking demonstrations of a Vegan Stir Fry and an Escarole and White Bean Soup!
It has been well-documented that gas stoves contribute to climate change and produce dangerous indoor air pollution. Yet, cultural barriers often make it difficult for people to make the change. We understand that many of our partners are committed to sustainability and environmental protection. Exploring new, sustainable cooking methods can positively impact our environment and communities.
Our expert speakers discussed various points on overcoming resistance to induction cooking. Francesca Peraza from Rise South City was the event's moderator, and she shared the current work in promoting induction cooking to various communities in San Mateo County (SMC). Stanford Earth Postdoctoral expert Carlos Gould shared his perspective and research on gas-to-induction transitions. Vanessa Shin from Peninsula Clean Energy (PCE) shared about PCE's focus initiative to support SMC in transitioning from fuel/gas energy usage to clean energy consumption and the "industry's efforts to cook up demand for gas." Leo Steinmetz from Acterra spoke on the different programs offered at Acterra that address the transition to electrified homes, specifically induction cooking. While overcoming resistance and being sensitive to cultural traditions is a new barrier, we are still working out how to approach the transition successfully and start those much-needed conversations on the topic.
