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Cooking with (or without) gas?

April 30, 2024

Cooking with (or without) gas?

April 30, 2024

Cooking with (or without) gas?

Suppose you walked into a commercial kitchen 50 years ago. You’d probably expect to find gas-powered equipment everywhere – from stoves to grills, fryers, ovens and more, with perhaps the exception of fridges, freezers and other applications that have traditionally been electric.

Step into the same kitchen nowadays and it’s more than likely that you’ll find the complete opposite to be true. Modern commercial kitchens are often kitted out head-to-toe in the latest induction, energy-efficient and electric catering equipment. From state-of-the-art combi ovens to fryers, induction hobs and hot holds, nearly everything that was once gas can now be plugged into the mains.

So, what’s the best setup for your commercial kitchen?


Why go electric? 🔌

Electric kitchens can be environmentally friendly, safe and efficient – although there can be some drawbacks

  1. Environmental Impact – electric kitchens produce zero emissions on-site, reducing the carbon footprint associated with cooking operations. This can contribute to sustainability goals and help combat climate change, also reducing the chance of accidentally inhaling carcinogenic fumes over time.
  2. Energy Efficiency – electric appliances can be super efficient, especially when powered by renewable energy sources. They often have better energy ratings when compared to traditional gas appliances, leading to potential cost savings over time which means more money in your pocket.t
  3. Safety is Paramount – going electric can eliminate the risk of gas leaks, which can pose a major safety hazard in commercial kitchens. This can lead to a safer working environment for your most valuable resource – the kitchen staff.
  4. Stay Cool and Calm: compared to their gas counterparts, electric appliances typically produce considerably less heat, which can help maintain a cooler working environment in the kitchen and keep your chefs happy, especially during summer.
  5. Flexibility in Location: electric kitchens can be set up in various locations without requiring gas infrastructure, offering more flexibility in kitchen design and layout.


Should you stay gas-powered? 🔥

Some chefs argue going electric limits the menu choice – although this is often a matter of personal preference

  1. Initial Cost – the upfront cost of purchasing and installing electric appliances can often be higher when compared to traditional gas appliances. This initial investment may pose a financial barrier, especially for small businesses, although this is typically outweighed by a generous return on investment over the years.
  2. Power Dependence – electric kitchens rely on a steady and reliable power supply. Although rare, this means power outages or fluctuations can disrupt kitchen operations, leading to potential downtime and a loss of revenue (not to mention a bad reviews from hungry and angry customers)
  3. Limited Cooking Options – while electric appliances have evolved significantly to cope with all kinds of delicacies, some chefs argue that gas appliances offer finer control over cooking temperatures, especially for techniques such as flame cooking or wok frying. This limitation may affect the menu options available in a fully electric kitchen, though often a matter of personal preference and familiarity amongst chefs.
  4. Longer Cooking Times – electric appliances, such as ovens and stoves, sometimes have longer cooking times than their gas counterparts. This can impact kitchen efficiency, especially during peak hours when orders are coming in hot!
  5. Environmental Impact of Electricity Production – while electric kitchens produce zero emissions on-site, the environmental impact of electricity production entirely depends on the energy source. If the electricity is primarily generated from fossil fuels, the overall environmental benefit may be diminished despite fewer emissions on-site.


So, with or without gas? That is the question…

Overall, the decision to transition to a fully electric commercial kitchen or to remain gas-powered involves carefully weighing up these benefits and drawbacks against the specific needs and constraints of your business. Consider factors like your long-term sustainability goals and the menu you have on offer.

However, in most cases, going electric will save your pocket and the planet simultaneously, without negatively impacting the food quality for customers.

If you’re considering going electric but unsure how or whether it would be suitable for your business, email to kick-start your electrifying transformation journey.


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