UBC Undergraduate Research

An investigation into induction stovetops versus gas stovetops Qin, Lei; Wang, Meng; Zheng, Zhong; Yang, Meng


Although gas stovetop has been the dominant cooking appliance in the past few decades, they can no longer satisfy the current society’s sustainability standards. Induction stovetop on the other hand is a great sustainable alternative. The focus of this report is a detailed triple-bottom line assessment between gas and induction stovetops that the new Student Union Building at the University of British Columbia will be choosing. To demonstrate validity, information presented in this report is based on library research and expert interviews. The triple-bottom line assessment between the gas and induction stovetops features a combination of environmental, economical, and social analysis. Induction stovetop is environmentally sustainable as it produces no greenhouse gas emission, consumes less energy and eliminates ecological footprint. Economically, the induction stovetop costs 10% less than its gas counterpart. Finally, induction stovetop is socially sustainable since it has negligible side effects, and does not put its users in danger of gas leakage and heat exposure. The advantages of the induction stovetop allow the new UBC Student Union Building to function as a more sustainable unit. As a result, the new SUB can better serve students and teachers providing a more enjoyable experience during their time at UBC. Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.”

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