Global Cooksafe Coalition

This year, our Coalition took a huge step–we launched in the UK! You can now see our full launch video, featuring chefs Tom Shepherd and Chantelle Nicholson and some of our valued partners and members, including Grosvenor UK, Lendlease Europe, CLASP, World Green Building Council and BRE. Thank you to all of you who have helped make this Coalition what it is. Together, we can create a world where everyone has access to safe, fast, precise electric cooking. #thefutureiselectric

We've been working on this video series for months now, and the first (of many) is up now! We'll be showing chefs around the world (including a few who are Michelin starred 👀 ) showing their innovative ways to cook all kinds of incredible dishes on induction in their acclaimed kitchens! Follow Global Cooksafe Coalition here or on Instagram to see the rest.

Is anything more comforting and delicious than Chinese chicken and corn soup with a creamy egg drop? Star chef Victor Liong of the brilliant Melbourne restaurant Lee Ho Fook took us into his home kitchen and showed us how he whips up this classic from his childhood. #thefutureiselectric #chinesecooking

How do you cook biryani on induction, using a traditional mud pot? GCC ambassador chef Manpreet Sekhon reflected on memories of cook-ups in Rajasthan, where sand is used to carry heat for slow cooking, and adapted the technique for use in her acclaimed Melbourne restaurant, Elchi. The sand bath holds and tempers the heat from the induction cooktop around the porous pot, which gives it a beautiful, gentle slow cook. You might be wondering what kind of sand you would need to make this happen at home… Manpreet tells us that playground sand from your closest hardware store is perfect! 😘👌 #thefutureiselectric #indiancooking

When tests showed problems with the gas lines in a 1,500 unit New York City apartment co-op, the board saw that going electric was an easy solution that would benefit everyone. The board was tired of dealing with leaks, which would leave an entire building’s gas shut off and inconvenience hundreds of tenants. It was time for a change. Induction stoves from start up Copper allowed an easy transition to electric–they plug into a standard outlet, not requiring installation from an electrician. “In terms of, ‘Is this the way to go?’ It’s a no brainer,” Ed Yaker, the co-op’s treasurer, told the Associated Press. “Sustainability, it’s healthy, it’s easier [to cook on], it holds the setting perfectly,” he says. Plus, “the induction stove is a lot more efficient.” Read more about why Ed’s co-op is making the switch to electric: https://lnkd.in/gEwgKvwQ

Hotel kitchens are high-pressure environments, and they need the fastest, easiest cooking solutions. That’s why so many have transitioned to using electric cooktops in the last few years, Chiara Fedozzi, kitchen design solutions manager at manufacturer Angelo Po told Hotels magazine. “There has been a significant shift toward the adoption of electric kitchen equipment, particularly induction cooktops, which offer greater efficiency and precision,” she says. Read more about why hotels are choosing to go electric: https://lnkd.in/dGNBXUNJ

It was so fun to see our consultant and chef ambassador Luke Burgess cooking up a storm on three different styles of induction wok at the ACT Government's Commercial Kitchen Showcase! Now he's here to tell you why you should come down to the even while it's still on. If you are in the Canberra area and haven’t gotten a chance to check it out yet, there’s still time–the showcase will be running until 13 March, and features talks, cooking demonstrations and opportunities to connect with experts in the industry who are invested in creating a safe, electric cooking future. And make sure to follow us for more special content from the event, coming soon! Find out more at the link in our bio. #thefutureiselectric

There are so many reasons to go electric as a commercial landlord–lower costs, lower emissions and safer kitchens for your tenants among them. But retrofitting or building new electrified spaces requires some careful planning and expert knowledge–-thankfully, the ACT Government is here to help! As part of their Commercial Kitchen Showcase, they’ll be hosting a live event in Canberra on 6 March for landlords who are interested in making the switch. The event will include Ashlee Berry, ACT and Capital Region Executive Director of Property Council of Australia [tag] and electric building expert Jenny Edwards. Don’t miss out! Get your tickets here: https://lnkd.in/gUfjK-SE

🥘 GCC is cooking up something exciting with some of our favorite chefs around the world! 🎥 Check out these behind-the-scenes sneak peeks from recent video shoots with Santiago Lastra, Ping Coombes, Alex Prichard, Rodney Dunn, Luke Burgess, Neil Perry, Manpreet Sekhon, Victor Liong and Ellen Chew in Melbourne, Sydney, Tasmania and London. 👀 Keep your eyes peeled for some spicy new video content, debuting right here very soon!

Big things are happening in the ACT! The government has committed to transitioning off fossil fuels entirely by 2045, and that includes the commercial cooking sector. To help the hospitality industry with this process the ACT Government is holding a month-long commercial kitchen showcase to inspire and educate about the possibilities for electric cooking–and GCC ambassador and kitchen consultant Luke Burgess will be onsite on the 20th and 21st Feb, to cook something undoubtedly delicious, alongside some local legends. To find out more about his session and to book your spot for all the showcase events head to the link in our bio. #thefutureiselectric