Climate fight enters kitchens as restaurants ponder switch from gas stoves to induction cooktops

At Fat Mao Noodles in downtown Vancouver, all four burners of the open kitchen’s induction cooktop are on the go. Tatsanee Lim, one of the cooks in the 25-seat Thai diner, first learned her craft using woks, heated over the open flame of a natural gas stove. But she has made the transition to the flat-bottomed stainless steel pots and cast iron pans required for an induction cooktop.