INNOVATION / SUSTAINABILITY MEET THE EXPERTS


ELECTRIC AVENUE


How is foodservice dealing with the transition from gas to electric? Jim Banks considers the benefits, the challenges and the future of electric cooking


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PAMELA EATON FCSI, NGAssociates Foodservice Consultants; SIMON PARKE- DAVIS, Alto-Shaam; TARAH SCHROEDER FCSI, Ricca Design Studios; ARLENE SPIEGEL FCSI, Arlene Spiegel Associates; ALEC BAUER FCSI, KRB Specialists; KRISTINE HOLTZ, Spring USA


ustainability is undoubtedly a priority for the hospitality sector, which is a


significant contributor to carbon emissions from energy usage and waste. Te 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. “Te 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


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