The chefs turning down the heat by switching from gas to electric
Summary
Some chefs in the UK are switching from gas to electric induction cookers to reduce kitchen heat, save energy, and improve safety. Electric induction cookers heat only the pans, lowering kitchen temperatures and cutting energy costs, while also reducing harmful pollution from gas stoves.Key Facts
- UK kitchens can get dangerously hot, especially during summer heatwaves, causing some restaurants to close or reduce hours.
- There is currently no legal maximum working temperature for kitchen staff in the UK.
- Electric induction cookers heat food directly in the pan, which reduces kitchen temperatures by up to 10°C compared to gas.
- Induction cookers are more energy-efficient, safer, and help air conditioning work better in busy kitchens.
- Some chefs worry induction cooking won’t replicate traditional cooking effects, but others have successfully reached high temperatures and maintained flavors.
- Switching to induction can save thousands of pounds on energy bills, with payback periods of about three years.
- Electric induction hobs are quieter than gas burners and easier to clean.
- Gas cookers emit pollutants linked to health issues like asthma, making electric a better option for health and the environment.
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