Energy Efficiency

How much will switching to an induction hob and efficient ventilation actually reduce your home's emissions?

How much will switching to an induction hob and efficient ventilation actually reduce your home's emissions?

I started thinking about the real climate impact of everyday kitchen choices after we replaced our old gas hob with an induction one and upgraded our extraction system. Friends asked whether the swap was just about convenience and cleaner indoor air — or if it actually made a measurable dent in our home's emissions. I ran the sums, dug into emission factors, and tested plausible scenarios so I could answer that question clearly. Below I share the practical math, assumptions, and outcomes so you can judge what a switch might mean for your home.

Why induction and ventilation matter separately

There are two separate (but related) effects to consider:

  • Replacing a gas hob with an induction hob changes the energy source for cooking — from direct combustion of natural gas to electricity — and improves the efficiency of getting energy into your food.
  • Changing ventilation changes both indoor air quality (important for health) and the home's heating demand. Extracting warm indoor air increases heating needs unless the system recovers heat efficiently.
  • Both moves can reduce greenhouse gas emissions, but in different ways: induction reduces combustion emissions and energy losses at the hob; efficient ventilation reduces heating demand and prevents pollutant exposure without wasting heat.

    Key assumptions I used (and why)

    To make a real-world estimate I used a simple, transparent set of numbers. Change any assumption and the result changes; I show a sensitivity range later.

  • Typical annual cooking energy (input): Gas hob baseline ~400 kWh/year. This is a middle-of-the-road figure for an average household who cooks regularly but isn’t doing lots of heavy cooking every day.
  • Hob efficiencies: Gas ~40% (useful heat to food), Induction ~80%. Induction is much closer to direct energy delivery so it needs less input energy for the same cooking.
  • Electricity grid carbon intensity (UK average, recent): I used 200 gCO2e/kWh as a rounded example. In practice this varies by time of day and year; current UK averages are lower (~150–200 gCO2e/kWh depending on year).
  • Natural gas combustion factor: 0.184 kgCO2/kWh (standard combustion only). When accounting for methane leakage upstream I show an alternate higher number.
  • Ventilation heat loss: a standard ducted extractor or frequent window opening can add ~200 kWh/year to heating demand in a typical home. A balanced system with heat recovery (MVHR) can avoid most of that and even save energy compared with uncontrolled ventilation — I use a range 200–500 kWh/year to show sensitivity.
  • Electricity for extractor hoods or MVHR fans: small (20–80 kWh/year) and included in totals.
  • Simple baseline calculation: switching the hob

    Baseline (gas hob):

    Gas energy input (annual)400 kWh
    CO2 from combustion400 × 0.184 = 73.6 kgCO2

    Switch to induction (same useful cooking energy):

    Useful energy needed to cook (approx.)400 × 0.40 = 160 kWh (useful heat)
    Induction input required (at 80% efficiency)160 ÷ 0.80 = 200 kWh electricity
    CO2 from electricity200 × 0.200 = 40 kgCO2

    Direct reduction (combustion CO2 vs electricity CO2): ~73.6 − 40 = 33.6 kgCO2/year.

    That’s the simple “direct cooking” number. If you include upstream methane leakage and distribution losses for gas, the gas footprint grows. A commonly used “full-chain” factor for natural gas can be closer to 0.25–0.30 kgCO2e/kWh (varies by region and methodology). Using 0.25 kgCO2e/kWh:

    Gas full-chain emissions400 × 0.25 = 100 kgCO2e
    Reduction switching to induction (full-chain)100 − 40 = 60 kgCO2e/year

    What about ventilation — does it undo gains?

    This is where nuance matters. A powerful ducted extractor hood that vents outside does remove heat and can increase your heating demand. But the actual effect depends on how often you run it, how well-sealed your home is, and whether you have any heat recovery.

    Example: standard extractor adding 200 kWh/year heating demand:

    Extra heating demand200 kWh/year
    If your home heats with gas200 × 0.184 = 36.8 kgCO2/year
    Net effect combined (induction + standard extract)CO2 from induction 40 + extra heating 36.8 = 76.8 kgCO2 → vs. gas baseline 73.6 => slightly worse or similar

    In other words, pairing induction with a wasteful extraction strategy could erode the emissions benefit — unless you use the extractor sparingly or install a low-loss solution.

    Best practice: induction + efficient ventilation (MVHR or low-loss canopy)

    There are practical options to keep (or increase) the emissions benefit:

  • Use a high-efficiency ducted hood with a tight damper and variable-speed operation so you only ramp it up when needed.
  • Consider a recirculating hood with good filters for apartments where ducting is impossible (recirculation has lower heat loss but is less effective at removing moisture and NO2).
  • Install MVHR (mechanical ventilation with heat recovery) if you’re doing a larger renovation — it supplies continuous ventilation while recovering 70–90% of heat in the outgoing air (brands like Zehnder, Paul, Vent-Axia).
  • Energy impact example with MVHR saving 300 kWh/year of heating vs. standard extraction:

    Heating saved by efficient ventilation300 kWh/year
    Heating CO2 saved (gas)300 × 0.184 = 55.2 kgCO2/year
    Net CO2 with induction + MVHRInduction 40 − Heating saved 55.2 = net saving ~15.2 kgCO2 (plus health benefits)

    Combine the full-chain gas factor example: switching from 100 kgCO2e (gas full-chain) to 40 kgCO2e (induction) plus saving 55 kgCO2e from better ventilation gives a total reduction of ~115 kgCO2e/year — a large win.

    Sensitivity and practical tips

    These results depend heavily on your local grid intensity, how much you cook, whether your home heating is gas or low-carbon electric (heat pump), and how the ventilation is wired and controlled. A few practical tips I learned during our changeover:

  • If your electricity is already low-carbon (e.g., via rooftop solar or a green tariff), the induction switch becomes dramatically better — CO2 from the hob becomes tiny.
  • Don’t run a powerful extractor full-speed by default. Use boost only for frying or heavy steaming; use low background extraction or MVHR instead.
  • Choose induction models with good power control — many Bosch, Miele and AEG hobs have precise simmer settings that save energy and time.
  • Consider whole-house MVHR if you’re insulating and airtightening; it pairs well with induction and heat pumps.
  • If you want, I can run a bespoke estimate for your home: tell me your current cooking fuel, how many hours/week you cook, whether you heat with gas or electric, and whether you have any ventilation system now. I’ll plug in tailored numbers so you can see the likely CO2 impact of different upgrade options.

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