California is flying as fast as it can to fight climate change. Experts say there’s one field the state has overlooked that could make a big impact: Getting restaurants to cook with electricity instead of gas. KQED’s Azul Dahlstrom-Eckman reports on Bay Area chefs who are cutting against the grain, and going all-electric. 

<p>California is flying as fast as it can to fight climate change.&nbsp;Experts say there&rsquo;s one field the state has overlooked that could make a big impact: Getting restaurants to cook with electricity instead of gas.&nbsp;KQED&rsquo;s Azul Dahlstrom-Eckman reports on Bay Area chefs who are cutting against the grain, and going all-electric.&nbsp;</p>

KQED serves the people of Northern California with a community-supported alternative to commercial media. We provide citizens with the knowledge they need to make informed decisions; convene community dialogue; bring the arts to everyone; and engage audiences to share their stories.

<p>KQED serves the people of Northern California with a community-supported alternative to commercial media. We provide citizens with the knowledge they need to make informed decisions; convene community dialogue; bring the arts to everyone; and engage audiences to share their stories.</p>