• Sub-Zero, Wolf, and Cove Showroom by Riggs Distributing (map)
  • 1755 Rollins Road
  • Burlingame, CA, 94010
  • United States

How do we cook in an environmentally-responsible manner and nourish our net zero energy future? Like the latest electric vehicle technology, induction appliances not only offer energy-efficiency, speed, precision, safety and ease of cleaning after cooking, but also provide multiple health and environmental benefits for homes, housing and food service facilities.

This diverse panel will challenge conventional hang-ups around induction cooking by sharing case studies and cost benefit analyses of induction as a new culinary vehicle to a decarbonized all-electric future.

Woody Delp, PhD
Mechanical Engineer
Indoor Environment and Sustainable Energy Systems Groups
Lawrence Berkeley National Laboratory

Mark Duesler
Chef Consultant and Program Advisor
Frontier Energy
Frontier Energy Food Service Technology Center

Teresa Jan | AIA, LEED AP, WELL AP
Senior Associate, Sustainable Design Committee
Leader, Gould Evans San Francisco

Kirstin Weeks | LEED AP, WELL AP, GRP, CEM
Associate Energy and Building Ecology Specialist,

Richard Young
Director of Education, Frontier Energy
Frontier Energy Food Service Technology Center

Presented by Gould Evans, AIASF and Riggs Showroom

General Admission: $15
AIASF Member or Partner: $10
AIASF Student Member: $5

Shuttle Pickup/Dropoff:
5:00 PM curbside in front of AIASF.
RSVP by September 23, 2019.
Public Transit: 10 min walk from Millbrae BART Station
Driving: On-site parking is available.


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