Cities are trying to phase out gas stoves to reduce CO2 emissions – but chefs are pushing back

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Gas-fired stoves are becoming a burning problem as American cities consider phasing out natural gas connections for homes and businesses to reduce carbon emissions.

Many restaurant and home cooks prefer to cook on gas stoves, and convincing some to switch to electric stoves is proving difficult to sell – a sentiment the natural gas industry has picked up to oppose new local regulations.

Several cities, including San Francisco and Seattle, have given in on this point, exempting ovens from natural gas bans or creating avenues for restaurants to obtain waivers to minimize the backlash.

The pushback for stoves highlights one of the challenges in reducing emissions related to climate change: Consumers may have to make personal sacrifices by giving up things they use and enjoy in favor of lesser-known technologies.

An expanded version of this article appears on WSJ.com.

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