Here’s what’s really happening with the gas oven debate in NYC (via EaterNY)
On Tuesday, Gov. Kathy Hochul weighed in in support of phasing out gas during her State of the State address. Then,reported that a gas oven ban “applied to residential, commercial and mixed-use buildings, with no exceptions,” according to spokesperson Hazel Crampton-Hays. Translation: New York restaurant kitchens were out of luck when it came to gas ovens because they wouldn’t be able to use them in new construction or buildouts.
Turns out, “no exceptions” is likely bunk, according to the governor’s spokesperson on energy and the environment, Katy Zielinski. The governor’s proposal is focused on new construction, requiring zero-emission for smaller buildings by 2025 and larger ones by 2028. And overall, in about a decade, no fossil-fuel heating equipment would be allowed. However, “it does not apply to gas stoves,” she says.
Few restaurants have gone all induction or electric. Frank Falcinelli and Frank Castronovo use induction at Frankie’s 457 Spuntino in Cobble Hill, due to space and building constraints. And newish Brooklyn pizzeria Oma Grassa from Adam Baumgart uses electric ovens for pizza, which is pretty of the moment. His oven from PizzaMaster is “one of the best” and “they’re all electric.” And “it’s much cheaper” when faced with a full buildout to plan for electricity than install gas lines.
Despite that it’s less environmentally friendly, most chefs are just wedded to gas. Over in Park Slope, at Lore, “We can regulate the way we cook to the way we need it, and we can control the costs,” says chef and owner Jay Kumar. Though he’s less dismissive of induction, “electric is the last option because when working on the line, we cannot turn it off whenever required as we need constant heat,” he says. Besides, “the food tastes much better because of the flames.
Back in Chelsea at Chi, Lo references a single burner in his cooking lineup. “Cooking on a gas stove isn’t the best way to cook Chinese food,” he says. “It’s the only way.”Check your inbox for a welcome email.By submitting your email, you agree to our
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