Gas stoves put restaurant cooks’ health at risk, new study finds
A new peer-reviewed study finds gas stoves in U.S. restaurants expose cooks to hazardous heat and toxic air pollution, while all-electric kitchens show no such risks.
Christopher Galarza, a chef and co-founder of EcoChef, described gas-fired commercial kitchens as oppressive environments where cooks endure extreme heat and poor air quality, often leading to illness. He recounted frequent instances of vomiting and persistent discomfort, contrasting it with his first experience in an all-electric kitchen, where conditions were markedly better. Galarza’s personal struggles align with findings from a new study published Tuesday in Environmental Research Letters, which quantifies the stark differences between fossil-fueled and electric commercial kitchens.
The study, led by researchers from PSE Healthy Energy, Stanford University, and New York University, measured temperatures and pollutant levels in 27 U.S. kitchens, including three all-electric sites. Fossil-fueled kitchens frequently exceeded 90°F, surpassing OSHA’s proposed indoor heat threshold, while nitrogen dioxide levels in 70% of these kitchens exceeded EPA and WHO safety limits. Electric kitchens consistently showed the lowest pollution levels, never approaching even a tenth of WHO guidelines.
Gas appliances continued emitting pollutants even when turned off, primarily due to pilot lights, with about a third of fossil-fueled kitchens exceeding health standards outside business hours. Researchers also detected unsafe levels of carbon monoxide and benzene in some gas-powered kitchens, while electric kitchens maintained compliance with safety guidelines. The study highlights the health risks faced by the 15.7 million U.S. food service workers, many of whom labor in poorly ventilated environments.
Panama Bartholomy of the Building Decarbonization Coalition emphasized the need for policies and incentives to support kitchen electrification, noting California’s leadership in requiring electric-ready commercial kitchens. Utilities in California and elsewhere offer rebates for efficient electric equipment, while states like Maryland and Oregon have implemented indoor heat protections that indirectly encourage electrification. Galarza and other advocates point to additional benefits of electric kitchens, including improved worker well-being and operational efficiency.