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Energy & Climate Resilience Required from Gold GHI Zero Energy Certified GHI Zero Carbon Certified GHI Zero Energy Ready Certified Electrified Living

All-Electric Cooking

Cooking appliances are all-electric.

Spec

Cooking appliances are all-electric.

Applies uniformly from Gold upward.

Scope

All primary cooking appliances in the dwelling — cooktop, range, oven, wall oven, microwave-convection. Outdoor grills and supplementary appliances (toaster oven, slow cooker) are excluded.

Requirements

  1. 01.

    All installed cooking appliances must be electric — either induction or electric resistance.

  2. 02.

    Induction is strongly preferred for performance and indoor air quality.

  3. 03.

    If existing gas hookups remain, they must be capped per local code.

Documentation

Evidence the inspector / Institute will need.

  1. 01.

    Equipment spec sheets for cooktop, oven, and any other installed cooking appliance.

  2. 02.

    Photo of installed appliances.

  3. 03.

    Plumber sign-off on gas-line capping (if applicable).

Guidance

Induction vs electric resistance

Induction heats the pan directly via electromagnetic field — boils water roughly 50% faster than gas, with finer temperature control than either gas or resistance. Downsides: only works with magnetic cookware (cast iron, magnetic stainless), and quality units are more expensive. Electric resistance ("smoothtop") is cheaper, works with any cookware, but slower and less responsive.

Note

Switching from gas to induction often requires upgrading from a 120V outlet to a 240V circuit — confirm electrical panel capacity early in design. Portable induction burners (110V, 1800W) are a useful try-before-you-buy option.

Resources