This data-file aims to capture the energy consumption, efficiency and CO2 intensity of different heating technologies in home-cooking: gas, electric, induction, microwaves, steam-cookers and food-processors.
The most important determinant of cooking’s CO2 intensity is consumer behaviour. This is the clear conclusion from comparing different numbers in different technical papers, which are summarized in the data-file.
At today’s energy costs and grid mix, gas-fired cooking yields the lowest costs, with comparable CO2 intensity to electric heat. Sometimes the electrification of cooking will increase CO2 and sometimes it will decrease.
The most efficient and best functioning cooking technology is likely to be electric induction, but it is likely 2-3x more expensive than gas and electric hobs on a full-cycle basis.