Traditional kitchens, be they in residences, restaurants, or large commercial operations, typically contain a combination of gas and electric appliances. Irrespective of where they are, truly all-electric kitchens, that is, with no fossil fuel-based energy source, reflect decarbonization goals. This panel, composed of chefs and architects, focuses strictly on kitchens, since the ovens, cooktops and ranges in them often represent a key opportunity to reduce overall natural gas usage. The challenges of existing infrastructure and cultural preferences are legitimate, but not insurmountable. As a means of overcoming these barriers, this panel will describe electric kitchen technologies, present pros and cons, especially in terms of performance, health benefits and greenhouse gas reductions, and present design considerations for all-electric kitchens in a range of project types.