Induction Cooking: The All-Electric Kitchen of Today and Zero Net Carbon Design for Food Service
When: May 12th, 2022 12-1pm
Units: 1 LU/HSW
Qualifies for Zero Net Carbon Design Mandatory Continuing Education. Certificate of completion will be provided to those who watch the webinar live.
Miranda Gardiner, Assoc. AIA, LEED Fellow, Fitwel Ambassador, EcoDistricts AP | Sustainable
Design Leader | HKS
Richard Young, Fe3 Director | Frontier Energy
Chef Mark Duesler, Fe3 Consulting Chef | Frontier Energy
To meet California’s net-zero-carbon goals, commercial and residential kitchens must transition towards all-electric cooking equipment and water heating. The all-electric kitchen, if properly designed, can save labor, reduce maintenance, increase kitchen comfort, and minimize any increase in utility costs.
The Food Service Technology Center’s (www.fishnick.com) Richard Young will focus on all-electric kitchen design, induction cooking, and the challenges facing commercial kitchen electrification. Richard will touch upon how food service facilities have difficulty achieving onsite zero net energy, but how with electrification and participation in the offsite renewable energy program from a Community Choice Aggregator (or utility) they can achieve zero net carbon emissions for operational energy use.
There will also be a live show-and tell on induction cooking and holding equipment from Fe3’s Consulting Chef Mark Duesler using a video feed from the Center’s demonstration space.