One Key To California's Climate Goals? How We Cook
Converting restaurant kitchens to electric might be just what California needs to reach its ambitious climate goals.
An employee walks through a kitchen with all-electric appliances at Flour + Water Pizza Shop in Oakland on July 29, 2026. The Oakland location uses all-electric appliances in its kitchen. (Beth LaBerge/KQED)
The vast majority of commercial kitchens in California — some 85% — rely on gas to power their appliances. But scientists say that will have to change if the state hopes to reach its goal of net-zero greenhouse gas emissions by 2045. Bay Area food franchise Flour + Water is one of many local shops leading the charge away from gas appliances. In today’s episode, KQED reporter Azul Dahlstrom-Eckman visits an electric pizza kitchen to help us understand the benefits of electrification and what’s preventing more kitchens from making the switch.
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Some members of the KQED podcast team are represented by The Screen Actors Guild, American Federation of Television and Radio Artists, San Francisco-Northern California Local.