The chefs turning down the heat by switching from gas to electric
Chefs in the UK are increasingly replacing gas hobs with electric induction cookers as heatwaves make commercial kitchens dangerously hot. Supporters say induction can lower kitchen temperatures by up to 10C, while also reducing energy use, pollution and noise, although some chefs remain attached to the tradition and spectacle of cooking with flames.
London chefs Jeremy Pang, Ellen Chew and Chantelle Nicholson say induction can deliver the high temperatures needed for demanding cooking, including wok dishes, while being easier to clean and safer for staff. A Global Cooksafe Coalition report found one gastropub cut energy use and carbon emissions by almost two-thirds, saving £9,000 annually and potentially £65,000 over 10 years; its retrofit cost was expected to pay for itself within three years.
- Induction cooking can make restaurant kitchens up to 10C cooler.
- Chefs cite lower bills, quieter workspaces and easier cleaning.
- One pub reportedly saved £9,000 a year after switching.
Both sides, in good faith
The strongest fair case each way — we don't pick a winner.
The case for
Switching to induction can make commercial kitchens cooler and safer during heatwaves, while reducing energy use, emissions and noise. Chefs report that modern induction equipment can still reach the temperatures demanding dishes require, and lower running costs may repay the initial retrofit expense.
The case against
Replacing gas hobs can involve substantial upfront costs and disruption, while some chefs value the responsiveness, flame and long-established techniques associated with gas. They may also be cautious about whether induction suits every kitchen, dish and working style, even if it performs well for many demanding tasks.
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