Key facts
- Restaurant kitchens are becoming dangerously hot during heatwaves, forcing some to close or reduce hours.
- Switching from gas to electric induction cooking can reduce kitchen temperatures by up to 10C.
- Induction cookers are more energy-efficient, safer, and reduce harmful pollutants compared to gas.
- Restaurants can save thousands on energy bills and cleaning costs by switching to electric.
- Some chefs are hesitant to switch from gas due to tradition and the perceived 'theatre' of open flames.
Restaurant kitchens are facing dangerous heat levels during heatwaves, leading some establishments to close or reduce operating hours for staff safety. In response, a growing number of chefs are advocating for a transition from gas to electric induction cooking, a move that could significantly improve working conditions and reduce operational costs.
Induction cooktops offer a substantial cooling effect, lowering kitchen temperatures by as much as 10C because they directly heat the cookware rather than the surrounding air. This efficiency not only reduces energy bills, with one gastropub reportedly cutting its energy use by two-thirds and saving £9,000 annually, but also contributes to a healthier environment by eliminating harmful pollutants emitted by gas stoves. The Global Cooksafe Coalition estimates that restaurants could save thousands of pounds on energy alone, with retrofit costs potentially recouped within three years.
Chefs like Jeremy Pang, founder of the School of Wok, have found that electric induction can achieve the high temperatures and cooking quality traditionally associated with gas, including the crucial 'wok hei' for Chinese cuisine. Ellen Chew, founder of Rasa Sayang, highlighted the benefit of induction hobs being silent, creating a calmer kitchen atmosphere, while Chantelle Nicholson of Apricity restaurant noted the ease of cleaning and reliability of electric systems, contrasting them with the difficulties of maintaining gas appliances. Nicholson also pointed to studies linking gas cookers to asthma and other health issues, reinforcing her belief that electric is the superior choice.
The benefits extend beyond immediate cost savings and comfort. Cooler kitchens mean less strain on air conditioning and refrigeration systems, further reducing energy consumption. Luke Burgess of Scholé in Australia calculated substantial annual savings in wages due to the drastically reduced cleaning time required for induction cooktops compared to gas. Camilla Born, CEO of Electrify Britain, urged the government to make electricity cheaper by removing levies and policy costs to incentivize businesses and consumers to switch from gas to electric systems.