In the kitchen of Shanghailander Palace in Arcadia, chef Chun Lei tosses raw shrimp into a wide wok bubbling noisily with oil. BAM! A sizzling thunderclap. Flames shoot out from under the wok. The shrimp turns a lovely pink. Cooking with gas is dramatic, sweaty, and part of the rhythm in the fabled kitchens of San Gabriel Valley’s Chinese restaurants. But some chefs like Lei worry that days of the gas stove could be numbered.
Month: September 2019
Dozens of cities in liberal-leaning states such as California, Washington, and Massachusetts are studying proposals to ban or limit the use of natural gas in commercial and residential buildings. The movement opens a new front in the fight against climate change that could affect everything from heating systems in skyscrapers to stoves in suburban homes.
A new push to try and move California away from natural gas onto electric is having an impact on restaurants. The gas burners at Pez Cantina in Downtown LA are igniting just before the lunch rush. Bret Thompson at Pez Cantina in downtown L.A. has been cooking for 22 years, and has been a chef for 15.