Decarbonization is the cornerstone of many climate action plans, and residential building sector electrification is a key tool in reaching federal, state, and local decarbonization goals. While there has been considerable movement toward electrifying the residential space and water heaters, cooking electrification seems to be the last hold-up to full home electrification. One of the obvious challenges in cooking electrification is the perception that gas offers better cooking quality, precision, and experience compared to electric cooking. While this is the case with electric resistance cooking; induction cooking offers on-par and arguably enhanced cooking quality. Furthermore, it does so without the adverse effects on indoor air quality, a topic recently popularized via several back-to-back studies, articles, and news coverage. Despite these advantages, induction cooking has only a small share of the residential cooking market. Our research for ComEd sought to understand why adoption remains low, and in this session, we will present some of the barriers and opportunities in the transition to induction cooking. We found: • Cooking and food are very personal. Consequently, the messenger is important. The use of trusted sources and community-based organizations can help with delivering information about induction cooking. • Educating the public and customers on the safety, precision, and other benefits of induction cooking is key. • Providing hands-on education is also critical to overcoming biases and increasing awareness. Showroom induction cooking events or loaner burners are examples of hands-on education. • Converting from gas to induction can include complicated and expensive electrical work, like circuit or service panel upgrades. • Utilities can offer full replacement service incentives or facilitation to make the decision-making and process easier and faster. • The cost of induction stoves is higher than electric resistance stoves' economic models.