Gasoline-fired stoves are rising as a burning problem as American cities contemplate phasing out natural-gas hookups to properties and companies to scale back carbon emissions.
Many restaurant and residential cooks choose cooking on gas-burning ranges, and persuading some to modify to electrical stovetops is proving to be a tough promote — a sentiment the natural-gas trade has seized on to rally opposition to new native ordinances.
The pushback on stoves demonstrates one of many challenges of lowering the emissions linked to local weather change: Customers might should make private sacrifices by giving up issues they use and luxuriate in in favor of much less acquainted applied sciences.
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