Course Title:
Designing for Decarbonization: Exploring High-Performance Modalities in Modern Kitchens
An event that offers real value: hands-on product experience, timely electrification insights course, and a casual networking vibe including a mini live induction cooking demo with lite bites, and a brief showcase of BSH’s product range
Sponsored by B/S/H/ (Bosch, Gaggenau, Thermador) and Ferguson Home
Location:
Ferguson Home Showroom
2950 Santa Rosa Ave
Santa Rosa, CA 95407
Time:
Doors open at 5:00, session starts at 5:30 and ends at 7:00. Attendees are welcome to stay afterward to mingle and ask questions of Ferguson staff
Fee:
$5 for CE credit through AIA or USGBC, otherwise free | Space is limited – don’t miss this opportunity! This course also qualifies for ZNCD credit toward licensure.
Topic Description:
This course offers a comprehensive look at the design potential and technical components of fully electric kitchens, with an exploration of induction cooking and its technology. Participants will learn to identify and mitigate health and safety risks associated with traditional cooking equipment, experience the precision and performance aspects of induction and electric kitchen systems, explore the design potential and opportunities, and understand the long-term health and safety benefits for building occupants. This course provides the tools to design beautiful, high-performance, healthy, and safe kitchens, as well as more comfortable living environments for occupants.
4 Learning Objectives:
- Explore and demystify induction technology, analyzing how its functionality, energy transfer, and efficiency stack up against conventional/traditional coil electric, radiant electric, and gas cooktops.
- Learn about safety advantages (including the absence of open flames, reduced risk of burns from residual heat, and lower fire hazard potential) of induction technology.
- Identify the reported health impacts associated with traditional gas-fired cooking appliances, such as indoor air quality, respiratory health, and heat level.
- Review designs of high-performance kitchen systems to explore how to integrate these choices into their projects.
Presenters:
Diane Wheeler, Kitchen and Building Decarbonization | Sustainable Real Estate Development | Media Production | BDC, USGBC-CA, SPEC
www.linkedin.com/in/dw-nicholson/
Diane Wheeler is a consultant and educator on sustainable kitchen systems and high-performance building design, driven by a deep commitment to decarbonization. In partnership with the Building Decarbonization Coalition, she helps homeowners and building professionals understand the benefits, principles, and practical applications of electrification, emphasizing health, safety, efficiency, control, and the evolving culinary culture around induction technology and all-electric kitchens in 2025. Her diverse background spans sustainable media production, environmentally responsible commercial facility development, and the culinary arts.
Andrea Quinn, Chef & Culinary Educator | Building Decarbonization Advocate | Sustainability Expert
www.linkedin.com/in/chef-andrea-quinn
Chef Andrea Quinn teaches culinary arts with passion and a commitment to sustainability. Currently serving as a Culinary Educator in partnership with the Building Decarbonization Coalition, Andrea trains individuals across sectors on the transformative benefits of kitchen electrification, including induction cooking. With experience ranging from Pastry Chef at various Bay Area restaurants to Culinary Director at Cogir of North Bay and Chef Instructor at Contra Costa College, Andrea has developed leadership skills and designed training programs for culinary teams.
Andrea holds certifications in Science and Cooking from Harvard University and a degree in Culinary Arts from the California Culinary Academy. She is deeply committed to promoting a healthy, delicious, and sustainable future for the chefs, diners, and the planet.
