search.noResults

search.searching

saml.title
dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
INNOVATION


£ 100%


for lighting and power. Companies with deep pockets can get ahead in moving towards net zero because they can aff ord the technology. For others, it is hard to achieve and stay profi table.” “The big guys can look at


sustainability, but in the US fracking has brought down the cost of natural gas a lot,” adds Kaneda. “Electric is not always the cheaper option for a commercial kitchen.”


No change without sacrifice


Electric cooking technology continues to advance, but it comes at a price. First, there is the fi nancial cost, but second comes a stylistic cost.


“Reducing fossil fuels and using 100% renewable power for electricity makes it diffi cult to create engaging front-of-house situations, though it can be done,” says Bircham. “Electric cooking does not have the same element of performance, but we may see it used more.” “The idea of net zero is beginning to factor in the corporate and industrial


104


sectors but not in hotels and restaurants,” he adds. “In hospitality, divesting yourself of fossil fuels means no gas or solid fuel cooking, which is a diffi cult one. It goes against the idea of authenticity.” At stake is the theatre of fl ame, a key ingredient in show kitchens. Electric wok burners, such as those Kaneda owns, can potentially produce more food compared to a gas wok in a commercial setting, and can match the quality, though few are available in the US. “You’re not going to get fl ames from an electric wok, but you can get the same quality of food and fl avor,” says Goldberg. “An electric deck oven won’t give you the fl ames you see in a pizza oven, but an electric hearth can still look great. The challenge is to get chefs and architects to come round to that point of view. It is a challenge to educate owners, policymakers, operating teams and engineers to understand that electric kitchens can meet their culinary needs.” Induction cooking also requires


diff erent practical considerations, not


“COMPANIES WITH DEEP POCKETS CAN GET AHEAD IN MOVING TOWARDS NET ZERO BECAUSE THEY CAN AFFORD THE TECHNOLOGY. FOR OTHERS, IT IS HARD TO ACHIEVE AND STAY PROFITABLE”


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132