Climate and health benefits of a transition from gas to electric cooking

Carlos F. Gould, M. Lorena Bejarano, Brandon De La Cuesta, Darby W. Jack, Samuel B. Schlesinger, Alfredo Valarezo, Marshall Burke

Producción científica: Contribución a una revistaArtículorevisión exhaustiva


Household electrification is thought to be an important part of a carbon-neutral future and could also have additional benefits to adopting households such as improved air quality. However, the effectiveness of specific electrification policies in reducing total emissions and boosting household livelihoods remains a crucial open question in both developed and developing countries. We investigated a transition of more than 750,000 households from gas to electric cookstoves—one of the most popular residential electrification strategies—in Ecuador following a program that promoted induction stoves and assessed its impacts on electricity consumption, greenhouse gas emissions, and health. We estimate that the program resulted in a 5% increase in total residential electricity consumption between 2015 and 2021. By offsetting a commensurate amount of cooking gas combustion, we find that the program likely reduced national greenhouse gas emissions, thanks in part to the country’s electricity grid being 80% hydropower in later parts of the time period. Increased induction stove uptake was also associated with declines in all-cause and respiratory-related hospitalizations nationwide. These findings suggest that, when the electricity grid is largely powered by renewables, gas-to-induction cooking transitions represent a promising way of amplifying the health and climate cobenefits of net-carbon-zero policies.

Idioma originalInglés
Número de artículoe2301061120
PublicaciónProceedings of the National Academy of Sciences of the United States of America
EstadoPublicada - 15 ago. 2023


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