Chef Jon Kung uses his popular cooking videos to draw links between the food we eat and its impact on the climate crisis. Moving to induction cooking is better for the climate, for health and for safety, he says. Lately, he’s focusing on how he can inspire change: “My effort recently has been trying to convince myself that all is not lost. Keep doing what you’re doing, keep trying, and hopefully we can turn this ship around.” The Detroit chef releases his first cookbook, Kung Food: Chinese American Recipes from a Third-Culture Kitchen, on Oct. 31. – As told to Kendra Pierre-Louis.
I have been a big believer in electrifying kitchens, especially in the advent of induction technology. For me, it’s not just about sustainability but also about worker comfort, health, and safety. Gas stoves don’t just heat up the pans; they heat up the kitchen with their excess heat. So, as a result commercial kitchens are hot — very, very hot. When I worked in kitchens, if there was a lull in my shift, I would have to run downstairs, into the basement, take off my apron and change into a shirt that wasn’t sopping wet with sweat because of all the waste heat.
