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.