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No longer cooking with gas: how a shift to induction cooking could affect Victorian homes and restaurants Amelia McGuire Photo: Getty Australia s gas-led hospitality industry may find itself grappling with a switch to induction cooking, after last week s report from the Climate Council indicated serious health and environmental consequences from our reliance on gas.  Many restaurants are reluctant to embrace the switch due to the costs associated with installing induction appliances and the need to adjust cooking styles to accommodate the change in stove top. Gas stovetops are powered by a combustible gas that uses a flame to heat a pan or pot. The burners have a lot of variety in shape and size and give chefs tight control of temperature and flame size. While powerful, gas cooking is not energy efficient and releases traces of carbon monoxide, formaldehyde and other pollutants into the air. 

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