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I'm going off the argument chain that grilling produces CO and CO2, which are greenhouse gasses, which melt sea ice, which raise sea levels.

And FWIW I usually use charcoal/wood.

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The problem is the global warming impact of the leaky natural gas grid, which has far more consequential impacts like damaged via sea level rise to the Gulf Coast, and the aridification of the Western US.

It's a systems problem that requires system solutions, not the problem of an individual's right to cook over a natural gas flame.

Maybe there is room for an electric/wood hybrid stovetop?

I can't see that being anything other than a very luxury item. Burning wood requires much better ventilation than most kitchens have. It's not easy to control the heat level, and the effort of using it is disproportionate for small amounts of cooking. And the fuel itself is cumbersome and takes up a lot of space.

Can we come up with regenerative cooling of the food? I'll have to eat everything lukewarm, but think of the impact on the environment!

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