Reducing energy consumption with an electric kitchen

Chefs in commercial kitchens typically prefer gas appliances and stoves due to the precise temperature control, where they can adjust the flame instantly, which is useful when cooking multiple items simultaneously.

With gas accounting for around 20% of commercial kitchens’ carbon emissions and emitting potentially harmful substances from combustion, there are growing regulatory trends around the world to phase out gas stoves.

Findings from studies:

• Energy: Electric stovetops are generally more energy-efficient (34% more efficient) than gas stoves (where a larger portion of the heat generated escapes into the surrounding air instead of transferring to the food)
• Carbon: Electric stovetops are less carbon-intensive (25% reduction in carbon emissions) compared to gas stoves
• Health: Electric stoves are also healthier than gas stoves. Gas stoves are one of the major sources of indoor pollution, especially those with limited ventilation due to the burning of gas during cooking

Findings from operations:

• Safety: Electric kitchens are safer (no gas leaks, gas line blockages, and open fires)
• Consistency: As gas appliances require more human intervention to adjust temperatures by turning flames up or down (person-dependent), electric appliances which allow users to set temperatures in advance (more process-dependent), make it easier to replicate recipes and flavours to satisfy consumers
• Efficiency: With the right recipes and training, an electric kitchen’s production capacity is comparable to or even more efficient than a gas kitchen where the Airbus kitchen uses 4.27 square feet for every diner (common rule of thumb is 5 square feet of kitchen space for every diner)