Here are 6, in particular, worth considering when evaluating electric versus gas.
Utility rates can vary from state to state and electric equipment can get costly if the circuit panel has to be upgraded. But, generally, the rule is consistent. While gas kitchens cost more upfront, they’re cheaper to operate.
Where electric kitchens surge ahead, however, is energy efficiency—particularly from a heat-to-food transfer standpoint.
For the same reason gas cooking provides superior heat intensity and responsiveness, it also suffers a massive percentage of energy loss, as the heat radiates past the cookware and escapes into the kitchen.
Not only does this dramatically waste gas-bill dollars, it also unintentionally warms the kitchen, which can drive up cooling costs, as the A/C works harder to balance the ambient temperature rise.
Further, advancements in technology have made electric cooking and warming equipment more temperature precise and have elevated the capabilities of induction to mirror those of gas, allowing chefs to ‘float’ the pan, ‘dip’ the edge, toss the ingredients, and other more artful methods.
Relocating a plug to a new outlet is much easier and more cost-effective than plumbing a new gas line. Extend that advantage from just one single appliance to an entire electric kitchen and it affords much more flexibility with regard to optimizing the space and its ergonomics.
The meteoric rise in off-premises applications, from mobile kitchens to exciting, promotional pop-up venues, makes equipment mobility ever more valuable.
As part of their effort to accelerate the transition to electric kitchens, some jurisdictions are tightening their ventilation standards. But even operators outside these states and localities can appreciate how electric equipment makes compliance so much easier.
Moreover, they can immediately expand their capabilities without being confined to a gas-line layout or having to take on the expense of installing a new hood.
And, for startups or expansion-minded operators, the ventless advantage opens up more real estate possibilities.
Reports continue to emerge about gas cooking’s release of carcinogens, with many pointing out how the levels even exceed outdoor risk standards, let alone indoor.
Alarmist or not, electric equipment still maintains a safety edge on gas, also eliminating more tangible risks associated with gas leaks and open flames.
As mentioned in the first segment about source-to-food energy efficiency, gas is superior on a range top for the way it accommodates the more creative, manual pan-handling techniques.
But electric actually tends to beat out gas in other applications, such as where an even, dry heat can more effectively achieve a crispiness often desired in oven baking.
If designed well, electric fryers and griddles also tend to demonstrate more even heat distribution for more thorough and, again, more efficient cooking performance.
Regardless of a given state’s regulatory posture or the measurable environmental impact of moving to an all-electric kitchen, few would argue against the merits of maximizing energy efficiency or reducing carbon emissions where we can.
For many, it’s vitally important—including, most of all, among a growing number in the consumer market base. Projecting a green image can have a tremendous impact on an operation’s brand, and moving to electric equipment goes a long way to serve that effort.