For more than 90% of the world’s population, cooking typically involves burning fuels like gas, wood, or animal dung to heat food. As these fuels are polluting, preparing food has consequences far beyond the kitchen, affecting public health, air quality, and climate.

But for billions of people, cleaner cooking isn’t an option due to a lack of access to electricity, electric cooking appliances, or both. Moreover, many people are reluctant to switch to electric cooking. Often, this reluctance is rooted in misconceptions about taste, convenience, or affordability.

Nyamolo Abagi wants to change this. As a leader of CLASP’s electric cooking work, she collaborates with policymakers, manufacturers, and clean cooking advocates to communicate the wide-ranging benefits of electric cooking (also known as e-cooking) and make the technology more accessible across the Global South.

Abagi spoke with CLASP’s Marina Baur about this work.

Marina Baur: Electric cooking technologies have been around for a long time, but it seems like momentum is growing behind the idea that transitioning to them could really benefit society as a whole. Why is this happening now? What’s changed to make this a viable option globally?

Nyamolo Abagi: The one requirement for electric cooking is reliable electricity supply to run your appliance, whether that’s an induction stove, oven, or electric pressure cooker. And in the Global South, where millions of people still live without power, that’s not always a given.

But over the last 10 years, we’ve brought electricity to a lot more homes. So now we’re facing a massive opportunity. We have millions of people who are newly connected to electricity, often via distributed renewable energy, but they’re only using if for very basic energy services like lighting, phone charging, or watching TV. There’s a huge opportunity for e-cooking around the world to scale.

Another important factor is that e-cooking technologies today are mature and ready to scale. Over the last few years, these appliances have become extremely efficient.

And current events are underscoring just how important the transition to efficient, electric cooking appliances is. The geopolitical tensions in the Middle East are exposing the fragile nature of our energy fuel supply and leaders across many regions fear that gas shortages may affect people’s ability to cook.

As a result, we’re seeing a huge spike in induction cooktop sales. For example, last week Amazon India recorded a 20-fold increase in demand within 24 hours compared to a normal day.

This current moment is a powerful reminder that the transition to electric cooking is about far more than climate alone—it’s also about resilience and energy security—and the time to leverage these benefits is now.

Baur: Even as interest in e-cooking grows, people have cooked with fuels like wood since early in human history. What other benefits could make them want to switch to?

Abagi: Probably the biggest benefit is health. CLASP did extensive research in Europe into the health impacts of cooking with gas stoves, and the data clearly showed that households using gas breathe in twice as much indoor air pollution as those with electric appliances. You can imagine what the numbers might look like for households with a biomass stove. This indoor pollution can be linked directly to respiratory diseases like asthma, and it leads to coughing, wheezing, and increased hospital visits, particularly for vulnerable groups like children.

And now imagine this in a Global South context. Across Africa and Asia, more and more people are moving into cities, where they often live in densely populated apartment complexes. Yet many people, especially the lower middle class, are still cooking with a biomass or charcoal stove. Whether they’re cooking in their kitchens or on their little balconies with the door open, there’s a lot of smoke coming into their homes. In tightly packed, often poorly ventilated buildings, that’s only going to exacerbate the issue of indoor air pollution.

Besides that, cooking on an open flame increases the risk of fire and fire-related incidents. Imagine a family with kids. Kids tend to be very curious, and they might accidently tip over the charcoal stove and end up with a first-, second-, or third-degree burn. This is actually quite common.

And—this is something I only recently realized myself—induction cooktops, with no open flames, no harmful gas residue, lightweight designs, and touch‑based controls instead of knobs, are revolutionary for differently abled people with limited mobility. They can be operated safely, moved easily, placed on the floor, and even used with toes, restoring independence in ways I hadn’t previously imagined.

Many of these health and safety aspects also extend to institutional settings. Think about schools, hospitals, or prisons where cooks prepare meals for thousands of people every day. In sub-Saharan Africa, most of these kitchens still rely on biomass such as wood. Studies have shown that temperatures in these big kitchens are upwards of 10 degrees Celsius hotter than ambient temperature, and humidity is also high. Now imagine that’s your job that you go to every single day. Transitioning to electric cooking would be a big step to ensure the health and safety of these folks who are responsible for feeding our children and sick people.

Transitioning away from wood stoves in institutional kitchens can also have huge environmental benefits. Right now, most have to cut down so many trees to heat their food that both policymakers and the institutions themselves have recognized the need for change.

And think about what this could mean for utilities. Some people believe that e-cooking would burden the grid, but this is a myth. If done right, electric cooking can actually help strengthen the energy system. This is because utilities make money by selling electricity. When they connect more homes to the grid, they often have to borrow a lot of money to build that infrastructure. But if those households barely use electricity, as is the case in many parts of the Global South, how do utilities pay that money back? That’s a chicken and egg problem. We need electricity to be more reliable, but utilities have little incentive to invest in improvements if they are not earning enough.

That’s where e-cooking can come in. It increases everyday electricity use in a predictable way, which gives utilities more income and a stronger reason to keep the power reliable.

There’s another aspect to e-cooking that I’m really excited about: It creates huge economic opportunity. Imagine all the new green jobs for retailers, technicians, importers, manufacturers, and improved economics and working conditions for small businesses that prepare food.

With the population growing quickly and unemployment rising, youth employment is a big concern for many African governments right now. Including electric cooking in a jobs strategy is a triple win for jobs, climate, and health.

I have visited assembly plants in Asia that manufacture electric cooking appliances. CLASP is incubating one here in Africa that is doing all of its welding locally.

And the even bigger opportunity is what could happen through South–South collaboration, for example between India and countries in Africa, or India and Nepal. There is real potential for knowledge transfer and joint ventures. This might mean Indian companies partnering with African distributors or manufacturers who understand local markets. It could even mean acquiring some of the businesses we are helping to grow. If that happens, that would be a great success story; it’s how markets mature.

Baur: If the benefits are so massive, why isn’t this happening faster? What’s holding things back, and how can we get past those challenges?

Abagi: In many countries—including Kenya, where I’m taking this interview from—electricity is expensive and often still unreliable. So for a lot of people, e-cooking is a dead-on-arrival message. It is a bit like telling me about a luxury electric car. I might say, “That sounds great, but I cannot afford it.”

But the picture is more complicated than it seems. If you do a dish-by-dish comparison, you will find that e-cooking is not only more efficient but also actually more affordable than gas or biomass. So misconceptions around affordability are one of the biggest bottlenecks we need to overcome as stakeholders in the energy access and clean cooking space. What we can do is generate strong data and evidence to show utilities that energy-efficient, affordable technologies already exist and that there are practical ways for customers to procure them.

With the right data, we can also get utilities’ support in strengthening the e-cooking ecosystem. For example, to address affordability concerns, utilities could experiment with a dedicated tariff for electric cooking. Internet of Things technologies now make it possible to collect detailed usage data. Some of these devices are very simple: you plug them into the wall, then plug the cooking appliance into it, and it captures meter data on how often the appliance is used and how much electricity it consumes.

With that kind of information, a utility could design a tariff specifically linked to electric cooking that is slightly lower than the standard rate. That could serve as a practical incentive to encourage people to cook with electricity more regularly, including at an institutional level.

There are also other barriers to overcome. The shift to e-cooking isn’t just about technology or money; culture also plays a big role. What many people really care about is stuff like, “Is my food going to taste as good as my grandmother’s dishes if I shift away from the cooking methods we’ve been using for generations?”

Fortunately, it’s easy to demonstrate that food cooked with electricity can be delicious, and that many traditional recipes can be cooked this way. Take pressure cookers, for example—they’re so efficient that you’re preserving a lot more of the flavors and nutrients in your food. I wish I could do a blind taste test with people that are attached to the idea that food cooked on biomass tastes better. I’m sure they would be surprised.

Additionally, I’m not saying that 100% of the dishes have to be prepared using electricity. Wherever you are in the world, we’re all using different appliances in our kitchens: You might have an oven, a toaster, a microwave, a blender, an air fryer, and so on. So when we talk about transitioning to e-cooking, what we’re advocating for is to move households toward electric cooking as their primary cooking method, covering about 70% of our cooking needs. There will always be some dishes that have to be prepared in different ways—some people have wood-fired pizza ovens; others may enjoy grilling in the summertime. For these special cases, it’s fine for people to keep using biomass, as a way to preserve culture and tradition.

Another aspect people don’t like to talk about is that policymaking around cooking is often male-dominated, even though women do most of the cooking. This creates a disconnect between lived experience and policy design – and momentum for change.

Whenever I speak to policymakers, I joke with them that we would solve this issue today if they would pass a law that men have to do all the cooking for one year. Men would still have to do their other jobs and then come home and cook the meals.  And of course, the moment men had to cook every day after work, I have a strong hunch the first question they would ask is: “surely there must be better way to do this?”

Think about cooking beans, for instance. If you have ever cooked beans on a gas or charcoal stove, you know it’s complicated. You’re constantly wondering: Did I pour too much water? Did I seal the pot properly? Is it going to bubble over and create a big mess? With a pressure cooker, I no longer worry about these things. I can turn it on, be in a Zoom call, and even if I completely forget about it, the pressure cooker is going to turn itself off when it’s done, and my beans will be waiting for me, warm and ready to eat.

This report, “Making the Switch: The Deployment Handbook for Institutional eCookers,” conducted by Efficiency for Access in partnership with the Modern Energy Cooking Services (MECS) programme, aims to inform practitioners seeking advice on the design, deployment, and operation of commercially available institutional eCooking technologies and provide actionable recommendations for scaling eCooking in institutions in Kenya. This guide covers commercially available institutional eCooking technologies designed for both on- and off-grid applications. It provides:

• An overview of the current state of eCooking in institutions in Kenya
• Step-by-step advice for the pre-assessment, planning, installation, and commissioning of eCooking solutions
• Opportunities to scale the adoption of institutional eCooking

Download “Making the Switch: The Deployment Handbook for Institutional eCookers” to access key findings, recommendations, and guidance on electric cookers in institutional settings.

About Efficiency for Access

Efficiency for Access is a global coalition dedicated to advancing access to energy and affordable, energy-efficient appliances in underserved communities. It is a catalyst for change, accelerating access to off- and weak-grid appliances that boost incomes, avoid carbon emissions, improve quality of life, and support sustainable development. The coalition is co-chaired by UK aid from the UK government via the Transforming Energy Access platform and the IKEA Foundation.

About the MECS programme

Modern Energy Cooking Services (MECS) is an eleven-year research programme funded by UK Aid (FCDO). MECS is a geographically diverse, multicultural, and transdisciplinary team working in close partnership with NGOs, governments, the private sector, academia, research institutes, policy representatives, and communities in 16 countries of interest to accelerate a transition from biomass to genuinely ‘clean’ cooking.

In seeking to spark a new approach to clean cooking, the MECS programme researches the socio-economic realities of a transition from polluting fuels to a range of modern fuels. Whilst the research covers several clean fuels, the evidence is pointing to the viability, cost-effectiveness, and user satisfaction that energy-efficient electric cooking devices provide. Significant progress has been made in access to electricity in the last decade, but these gains are sometimes disconnected from the enduring problem of clean cooking. By integrating modern energy cooking services into the planning for electricity access, quality, reliability and sustainability, MECS hopes to leverage investment in renewable energies (both grid and off-grid) to address the clean cooking challenge.

CLASP participated in the fourth Modern Energy Cooking Forum (MECF 2025) in New Delhi on 26 September. The event brought together diverse stakeholders to work towards integrating electric cooking (e-cooking) into India’s energy and climate policies.

Globally, more than 2 billion people still rely on polluting fuels like wood, charcoal, kerosene, or coal as their main cooking fuel¹. In India, about 54% of households use traditional solid fuels, either as their main source of energy or alongside liquefied petroleum gas, contributing significantly to indoor air pollution². Dependence on solid fuels negatively impacts people’s quality of life. It harms people’s health through exposure to smoke and pollutants, and it also limits productivity and keeps households trapped in a never-ending cycle of labor-intensive chores.

Improving household access to e-cooking helps address these challenges while advancing energy and climate goals. Shifting to cleaner, more efficient electric cooking can help reduce respiratory illness symptoms and other health impacts, save households time and money, while freeing up hours spent on fuel collection and cooking. From a climate perspective, the widespread adoption of e-cooking can reduce emissions from the residential energy sector and contribute to India’s decarbonization goals.

At MECF 2025, Neha Dhingra, CLASP’s Director, India, shared CLASP’s approach for accelerating India’s clean cooking transition. The approach focuses on market-shaping activities:

• Policy and institutional collaborations: CLASP has a longstanding relationship with the Bureau of Energy Efficiency (BEE) and will continue working with government stakeholders to align policies, standards, and procurement with clean cooking solutions. These collaborations are critical to ensuring that solutions are available and supported by national policies.
• Evidence and risk reduction: By providing robust appliance performance data and consumer insights, CLASP helps policymakers, financiers, and companies make informed investments in e-cooking.
• Consumer awareness and demand: CLASP will continue supporting campaigns that highlight the tangible benefits of e-cooking, from household savings to improved air quality and safer kitchens.

With this approach, CLASP aims to ensure that clean cooking appliances are available, but also affordable, trusted, and widely adopted. Through our partnership with MECS and in collaboration with local partners like Finovista, CLASP will provide venture-building support to Indian manufacturers, help identify high-growth opportunities, refine business models, and develop strategic connections with funders and partners.

CLASP’s Sumedha Awasthy (Senior Associate, Clean Energy Access) and Jatin Mathur (Associate, Clean Energy Access) also contributed to a special session on research and innovation in e-cooking, demonstrating how policy, finance, and market-building can speed up the shift. Their presentation highlighted initiatives such as the Global Leap Awards and the Institutional E-Cooking Demo.

CLASP team members joined the Kenya Clean Cooking Week in Kilifi County last week. The team showcased hands-on cooking demonstrations, competitions, and panel discussions, highlighting the role that policy support, financing, partnerships, and grassroots adoption plays in accelerating progress.

Over the past decade, Kenya has made remarkable progress in clean cooking. The share of Kenyans using clean cooking solutions has more than doubled, rising from 15% to 31%, making it the fastest growth rate of clean cooking in Sub-Saharan Africa⁴. This momentum has been supported by broader advances in electrification. Electricity access in Kenya grew from 37% in 2013 to 79% in 2023⁵, creating a strong foundation for the wider adoption of clean cooking.

Despite this, around 68.5% of the population still relies on firewood, charcoal, or kerosene; with firewood remaining the main cooking fuel⁶. These fuels come at a high cost. They degrade forests, pollute the air, and are linked to serious health problems ranging from heart disease and strokes to cancer⁷.

Electric cooking (e-cooking) appliances like induction cooktops and electric pressure cookers offer a safer, cleaner alternative. They eliminate smoke, reduce greenhouse gas emissions, and help curb deforestation by replacing wood and charcoal. They also make kitchens safer by minimizing risks of burns, fires, and explosions, improving the lives of whole communities.

Along with our international and local partners, Ecobora, Gamos East Africa, and MECS, CLASP hosted a cooking competition at our exhibition booth. Contestants prepared dishes of their choice on induction cooktops, using locally available ingredients.

After the cook-off, participants noted things like:

• “The appliances were surprisingly easy to use.”
• “No smoke was produced compared to firewood.”
• “The cooktop felt safe to use and minimized risks like burns.”

The competition showed that clean cooking is not just a climate or health solution, it’s a practical, safe, and efficient choice that improves people’s lives.

With representatives from the Clean Cooking Delivery Unit, GIZ, Kilifi County Government, the Office of the First Lady of Kenya, Practical Action, and UK PACT, CLASP’s Nyamolo Abagi (Director, Clean Energy Access) joined a panel on the importance of partnerships in delivering transformational change across the clean cooking sector. She emphasized that partnerships must extend beyond the usual stakeholders and include the people who use these technologies every day.

In a panel on equity and inclusion, including representatives from Kilifi County Government, Mwangaza Light, Practical Action, SOLCO Partnership, SNV, and WWF, CLASP’s Mike Ofuya (Associate, Clean Energy Access) highlighted the hidden costs of cooking with firewood and charcoal in schools. He noted that shifting to e-cooking appliances can significantly improve health outcomes while freeing up financial and human resources currently consumed by firewood use. These savings could instead fund better food, educational supplies, and infrastructure, while strengthening learning outcomes across the country.

The Government of Kenya aims to achieve universal access to clean cooking by 2028. CLASP is working alongside partners like Ecobora, MECS, and Jikoni Magic to accelerate this goal, by promoting the adoption of affordable, energy-efficient cooking appliances and raising awareness of their benefits.

Clean Cooking Week 2025 sent a clear message. The time for strategizing has passed, it’s time for action that delivers healthier homes, stronger economies, and a safer environment.

More information at www.clasp.ngo/appliances/electric-cooking-appliances.

About the event:

Kenya’s Clean Cooking Week is organized by the Clean Cooking Association of Kenya in partnership with the Ministry of Energy and Petroleum, and the 2025 edition ran from 26 to 28 August. This year’s theme, “Implementing Clean Cooking Strategies and County Energy Plans: Transformation, Inclusivity and Empowerment”, focused on turning strategies into action.

The event gathered diverse stakeholders, including government representatives, industry, civil society, development partners, and academia, all united by the goal of achieving universal access to clean cooking.

A shift is underway in how people power their homes across Europe, driven by climate targets and energy security concerns. Much of the momentum has focused on heating and cooling, with fossil fuel boilers being replaced by electric heat pumps and other low-carbon systems. But many kitchens are being left behind.

For over 15 million households in the United Kingdom (UK), cooking with gas is still the norm. This comes with hidden risks, including indoor air pollution from substances like nitrogen dioxide (NO₂), carbon monoxide, and benzene. These pollutants carry significant health impacts: NO₂ has been linked to asthma, lung disease, and other serious health conditions, and benzene is a known carcinogen. Beyond the health risks, even when not in use, gas stoves can also leak methane, a potent greenhouse gas that contributes to climate change.

A recent pilot project led by Global Action Plan, in partnership with CLASP, shows how switching to electric cooking can significantly improve people’s quality of life, while helping the UK meet its climate goals.

In early 2025, Global Action Plan and CLASP partnered with Greater Manchester Combined Authority, Southway Housing, Beko, B&Q, and Electrolux to launch a social housing retrofit pilot. The goal: Remove gas cookers from ten Manchester homes and replace them with electric ovens and induction cooktops.

Each of the participating households had already completed a heating retrofit, making cooking the final milestone in the journey to full household decarbonization, which would allow them to disconnect from the gas network and remove the standing charge from their energy bills. Residents were surveyed and interviewed before and after the switch, providing valuable insights into the process of transitioning, as well as the benefits of electric cooking.

The results were striking:

• All participating households preferred their new induction cooktops to their old gas ones.
• Eighty-five percent found the transition easy or very easy.
• Awareness of the impact of gas cooking on indoor air quality jumped from 40% to 100%.

For some, the retrofit was life-changing. Farrah, a resident with asthma, said she needed her inhaler while cooking on gas. With her new induction cooktop, she can now breathe easier in her kitchen. Others, like June, initially hesitated to give up gas. But once she adapted to the touchscreen controls, she found induction easier to use and kinder on her arthritis. Stacie, a mother of two, felt safer without gas in the home. The residents’ experiences point to a clear conclusion: electric cooking is easy to adopt, comes with tangible benefits, and is favored by the people who have made the switch.

The pilot project didn’t just highlight the real-world benefits of electric cooking—it also showed how widespread adoption is possible with the right support and created a model for scaling it across the UK. Based on the project’s insights, Global Action Plan and CLASP developed a checklist for local authorities to help plan and deliver cooking retrofits. From resident engagement to appliance provider selection, the guide provides a practical roadmap for replicating the Manchester pilot’s success of the Manchester pilot.

To support a national shift toward electric cooking in the UK, Global Action Plan and CLASP also released a report that provides policy pathways. The report was presented earlier this year during an event held in the UK Parliament, attended by members of Parliament, local policymakers, industry representatives, academics, local government officials, and public health professionals. The document outlines the steps needed to overcome barriers, like low public awareness and the exclusion of cooking appliances in current home retrofit schemes.