A recent study conducted by researchers from PSE Healthy Energy and Stanford University has revealed significant health and safety risks for workers in commercial kitchens using gas stoves and ovens. The investigation, which included monitoring of 27 restaurants across California, Pennsylvania, and New York, found that 70% of kitchens with gas cooking appliances had nitrogen dioxide levels exceeding federal air quality standards during operating hours. Additionally, measurements showed that 68% of the gas-fired kitchens experienced temperatures surpassing 90 degrees Fahrenheit, with some locations reaching over 122 degrees — nearly matching historic outdoor highs in Los Angeles.
The researchers tested air quality throughout different times, including business hours and overnight periods when kitchens were closed. They observed that while ventilation systems reduced pollutant concentrations during working hours, many kitchens accumulated hazardous gases such as nitrogen dioxide, carbon monoxide, and benzene overnight due to continuously burning pilot lights and inactive ventilation. Benzene levels in one kitchen were reported to be 14 times higher than California's acceptable one-hour limit. Elevated pollutant levels were detected not only near stoves but also in preparation and dining areas, potentially exposing cooks, servers, dishwashers, and customers.
Christopher Galarza, a Pittsburgh-based chef and advocate for electric cooking who contributed to the study’s design, described the findings as an eye-opener. He likened chefs working in gas kitchens to “modern-day coal miners,” noting the dangers posed by toxic air contaminants and excessive heat. Galarza recounted personal experiences of light-headedness and dehydration while working in gas kitchens, and spoke positively about his transition to an all-electric kitchen at Chatham University. He highlighted benefits such as improved air quality, cooler working conditions, and efficient induction cooking. Galarza now runs Forward Dining Solutions, assisting commercial kitchens in implementing electric cooking appliances and emphasizing the long-term cost savings despite higher upfront expenses.
The study underscores the environmental and occupational health advantages of electric cooking technology. Electric induction cooktops heat cookware using magnetic fields, minimizing the waste heat released into the kitchen environment. According to Yannai Kashtan, an air quality scientist involved in the research, gas stoves lose much of their heat to the surrounding air, placing an additional burden on ventilation systems and increasing indoor heat exposure for workers.
Despite these findings, resistance remains among some restaurant owners and industry groups toward abandoning gas appliances. The California Restaurant Association has opposed local regulations aiming to ban gas stoves in new commercial kitchen constructions, citing concerns over costs and a preference for traditional cooking methods dependent on open flames. The association successfully challenged the city of Berkeley’s ordinance prohibiting gas appliances, halting similar efforts across California.
The study’s authors and advocates emphasize the need for increased awareness of indoor air quality issues in commercial kitchens and for broader adoption of cleaner cooking technologies to protect the health of restaurant workers and patrons alike.