Business & Finance
UK chefs adopt induction cooking to cool kitchens and cut costs
Restaurant kitchens switch from gas to electric hobs to improve working conditions and lower energy bills following summer heatwaves.
The short version
- Summer heatwaves forced some UK restaurants to temporarily close or shorten operating hours due to high indoor temperatures.
- Chefs are increasingly adopting electric induction hobs, which can lower kitchen temperatures by up to 10 degrees Celsius and significantly reduce noise.
- Advocates cite substantial energy savings, safer working conditions, and reduced exposure to gas pollutants as primary benefits of making the switch.
Key facts
- Switching from gas to electric induction hobs can reduce kitchen temperatures by as much as 10C by direct heat transfer to pans rather than heating ambient air.[The Guardian]
- A Global Cooksafe Coalition report noted that one gastropub reduced its energy consumption by nearly two-thirds and saved £9,000 on energy bills after transitioning to electric cooking.[The Guardian]
- Induction units can reach high cooking temperatures between 350C and 400C while operating without open flames or the loud noise generated by high-power gas burners.[The Guardian]
- The UK currently has no legal maximum working temperature for indoor workplaces, including commercial kitchens.[The Guardian]
What remains uncertain
- It remains uncertain whether the UK government will reduce electricity policy levies to make switching from gas to electric cooking more financially attractive for businesses.[The Guardian]
Sources
- The chefs turning down the heat by switching from gas to electricThe Guardian - World