SUSTAINABILITY
cooking equipment,” says Spiegel. “Te 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.
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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. Te question is when, not if, the change will happen.
MYTHBUSTING
Myth: only an all-electric kitchen can make an impact on reducing carbon
A hybrid solution using efficient appliances can still move the needle on decarbonization, especially when it comes to renovations. Each situation is different.
Myth: an all-electric kitchen is always greener than a mixed-fuel kitchen Renovations need to be closely reviewed for panel sizes. Is a large diesel generator for back-up power the only option for the new all-electric kitchen? How is electric power generated for the new all-electric kitchen? Each situation is different.
Myth: all-electric kitchens operate dramatically differently to a gas kitchen and are difficult to run All-electric kitchens have been in existence for decades. There are considerations needed with ovens, woks, and broilers. There is training needed with induction ranges. Overall, the kitchen operates similarly to a gas kitchen, with a smaller footprint, and creates a safer, more comfortable environment.
Induction cooking is fast, effcient and sustainable
Myth: induction doesn’t cook as well as gas There is a different experience for the chef when cooking on induction versus a live flame, but most items benefit from induction equipment with its more precise temperature control and its ability to return to temperature more quickly.
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