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. “Tis 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. “Te advantage is that the
facility is usually more cost- efficient to run, so there are savings in terms of lowered expenses,” adds Eaton. “Tere
“Some pieces of electric equipment were once seen as inferior to their gas counterparts, but with investment in R&D these items are now almost as good”
is also potentially an increased retention of kitchen employees because of a more comfortable working environment. Te 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. Te 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." Te pace of change varies
Electric
equipment is constantly advancing
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
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