SDGBC: Electric Induction Kitchens

Electric Induction Kitchens – The Future is Now and We’re Cooking With Magnets!

With the push to decarbonize the buildings we live and work in, decarbonizing our kitchens is a key piece to the puzzle. In this session we will discuss how cooking with induction technology is not only good for our environment, our health, and well-being it is also a great way to cook. The presenters will go into how induction cooktops work, what are their advantages over other types of cooktops, why induction cooktops are better for your health, and discuss case studies in both residential and commercial settings.

Seminar Highlights:

• Discuss how induction cooktop technology works
• Discuss the misconceptions about induction technology
• Discuss the advantages of cooking with induction including health benefits
• Discuss best practices when cooking with induction
• Discuss the different types of induction cooktops
• Discuss case studies in both residential and commercial spaces ranging from home kitchens to large restaurants

Learning Level: Beginner

Speakers:

Chef Chris Galarza

Entrepreneur, author, public speaker, and podcaster Chef Chris Galarza is renowned for his work in kitchen electrification and is the Founder of Forward Dining Solutions LLC. As the country’s foremost expert in commercial electric kitchens, Chef works with governments, manufacturers, brands, designers, and chefs to create lasting sustainable kitchens and culinary ecosystems. Chef has worked on notable projects such as Chatham University’s Eden Hall Campus (the world’s first fully self-sustained university campus), Microsoft HQ, and Castilleja All-Girls School.

Chef worked for several prestigious establishments such as Carnegie Melon University, Monterey Bay of Pittsburgh, and The Greenbrier of WV where he apprenticed under several Certified Master Chefs and culinary Olympians. Chef leverages his experience as a culinarian, educator, and consultant to get projects moving forward and leaves operators educated and prepared to successfully, efficiently, and safely run their kitchen for years to come.

Tom Abram

Tom Abram is a Principal of the Design Analytics team at Integral Group where he supports clients on their decarbonization efforts, including electrification, efficiency, renewables, and storage. He is on the Board of Directors for the San Diego Green Building Council and involved in the San Diego Building Electrification Coalition. He is passionate about electrification and recently converted his home to be all electric and powered by the sun. Tom’s credentials include Professional Engineer (Mechanical), Certified Energy Manager, LEED AP, and WELL AP. Tom holds a BS in Electrical Engineering from the University of Illinois and an MS in Sustainable Design and Construction from Stanford University.

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