Sustainability is undoubtedly a priority for the hospitality sector, which is a significant contributor to carbon emissions from energy usage and waste. The World Tourism Organization estimates that the industry as a whole accounts for 5% of global emissions.
Although not all of these emissions emanate from the kitchen, there is a move underway to address sustainability in foodservice operations through a shift to all-electric equipment in the kitchen. Enabled by relatively new technologies – notably induction cooking – this trend is gathering momentum.
“The main driver is the push to move away from energy derived solely from fossil fuels – from natural gas and electricity from coal-powered plants to electricity from renewable sources,” explains Pamela Eaton FCSI, design consultant with NGAssociates Foodservice Consultants. “With the switch to induction-powered equipment significant increases in efficiency are being realized.”
As more and more commercial kitchens make the switch, more benefits reveal themselves. For example, a noticeable reduction in the overall temperature of the cooking line and throughout the kitchen makes for a more comfortable working environment. So, too, does the elimination of the toxins released into the air from the combustion of natural gas.
Studies show that gas stoves are a significant source of indoor air pollution in poorly ventilated spaces. Furthermore, the electrification of all building types is part of the commitment in the US and elsewhere to achieving net-zero emissions of greenhouse gases. On a practical level, accessing gas lines is becoming increasingly difficult and expensive in the US and other parts of the world.
Fortunately, equipment manufacturers are offering more options, models and price ranges, enabling operators and kitchen designers comparisons with gas-fueled technology.
“As we see a global shift towards electric equipment, the industry is adapting by offering innovative solutions that meet efficiency and environmental needs,” says Simon Parke-Davis, VP of sales EMEA at Alto-Shaam. “This transition impacts operators significantly, as they seek to balance operational demands with sustainability goals, and we are committed to supporting this transition.”
A question of cost
Choice is not the only determinant of an operator’s approach to sustainability. A careful balance of capital expenditure and operating expenditure – upfront cost versus long-term running costs – needs to be achieved to make investment in all-electric kitchens worthwhile.
One positive is that with all-electric commercial kitchens, ventilation systems become smaller, more efficient, and cheaper to install and maintain. Yet there are downsides.
“For capex, electric equipment tends to be slightly more expensive,” says Tarah Schroeder FCSI, vice president of international consultancy Ricca Design Studios.
“Consider an efficient cookline with less equipment. HVAC demands will be slightly less. For opex, induction ranges have a shorter life than gas ranges. Choosing energy-efficient all-electric equipment reduces utility usage. Furthermore, preventative maintenance is critical with all-electric equipment,” she says.
“The advantage is that the facility is usually more cost-efficient to run, so there are savings in terms of lowered expenses,” adds Eaton. “There is also potentially an increased retention of kitchen employees because of a more comfortable working environment. The disadvantage has typically been capital costs, as induction and some electric items are more expensive to purchase.”
Induction equipment costs have levelled off in recent years, as demand has increased, but prices are still higher than for gas-fired alternatives. However, whether gas or electric is less expensive to install depends on the existing infrastructure. “Certain pieces of electric equipment, such as charbroilers and woks, were once seen as far inferior to their gas counterparts,” notes Arlene Spiegel FCSI, president of Arlene Spiegel Associates. “However, with investment in research and development, these items are now almost as good as their gas counterparts.”
Regional rules
In many parts of the world, the shift to all-electric kitchens is a response to government mandates. Berkeley and San Francisco in California, Seattle in Washington, and Denver in Colorado have laws banning gas connections in new buildings.
“Initially, some jurisdictions mandated the change to all-electric powered buildings, but as all-electric buildings and commercial kitchens are becoming more prevalent, the wide-ranging benefits are being noticed and people are choosing to eliminate the use of natural gas,” adds Eaton.
The shift is spreading, according to Spiegel. “In New York, a law that goes into effect in a couple of years, has operators seeking electric equipment.”
The pace of change varies around the world. Europe and the UK, for example, have adopted induction cooking faster than the US. Overall, Japan, Korea and Europe are leading the way in their commitment to sustainability via electrification.
“Chefs in Europe are used to cooking in electric-only kitchens, and many prefer induction and all-electric cooking equipment,” says Spiegel. “The US is catching up with the movement to electrification, as federal, state and municipal agencies are offering grant money and tax incentives on electric utility bills.”
Challenges of change
Replacing gas equipment with electric equipment does come with some challenges. More items, including woks and vertical broilers, are now available, but true charbroilers – where a flame char is desired by the chef – are not.
While there is not yet a direct electric swap for all gas equipment, on the whole electric cooking has few limitations. “You can do anything on electric equipment; we have done Michelin-star restaurants, cafes, food courts and they can cook everything they want,” says Alec Bauer FCSI, principal with KRB Specialists.
“As with any change in the equipment lineup, from power sources to programming, recipes and procedures will need to be adapted,” says Spiegel. “Manufacturers could ease the anxiety by investing in on-site training for chefs and operators to help them with these adjustments. Simple time, temperature and handling guides are a must.”
While some chefs struggle at first, they get used to it quickly, according to Bauer. “Because induction heats up so quickly many people burn the food at first, but just about all the chefs we have worked with who have gone electric have got used a to a different way of operating,” he says.
It is not necessary to go all-in from the start – a hybrid approach may be beneficial, says Kristine Holtz, CEO of Spring USA. “We’re seeing many leading companies taking steps to switch for improved efficiency, safety, cleaning, and decreasing overall operating costs while also helping to reduce environmental impact,” she says, adding that while there can be challenges related to power availability, operational behavior and up-front costs, electric is an easy trade.
“Utilizing induction in your kitchen provides the fastest, most precise cooking with better efficiency over gas and without emitting heat into your kitchen.”
Eaton concurs on the hybrid solution.“If the required electrical power load can’t be facilitated, less gas is better than more gas,” says Eaton. “If the power can be provided to the building, there is almost always a cost benefit to all-electric.”
For now, most chefs are trained to cook on a gas range with a flame, so a cultural shift needs to happen before everyone can embrace all-electric cooking, but the tide has turned in that direction. The question is when, not if, the change will happen.
Jim Banks
