Volkswacht Bodensee - UK chefs turn to induction cooking to reduce kitchen heat, energy use and pollution

Some chefs and restaurant operators in the UK are moving from gas burners to electric induction equipment as hotter summers increase concern about working conditions in commercial kitchens. During recent heatwaves, some restaurants, cafes and bakeries closed or shortened opening hours because of excessive indoor temperatures.Induction equipment transfers heat directly to cookware instead of heating the surrounding air through an open flame. According to figures cited in the report, the switch can reduce kitchen temperatures by as much as 10C. London chef Jeremy Pang said his kitchens were able to reach roughly 350C to 400C on induction equipment, temperatures he considered sufficient for high-heat wok cooking.A report from the Global Cooksafe Coalition found that one gastropub reduced energy use by almost two-thirds after switching, cutting annual bills by about £9,000. The report estimated a payback period of less than three years and savings of roughly £65,000 over a decade. Carbon emissions at the same venue also fell by about two-thirds.Restaurant operators cited other practical benefits. Ellen Chew of Rasa Sayang in London's Chinatown said induction made the kitchen much quieter than turbo gas burners. Chantelle Nicholson, who specified electric cooking equipment when opening Apricity in Mayfair in 2022, pointed to easier cleaning, reliability and the absence of combustion pollutants. Research has linked gas cooking emissions to respiratory health risks including asthma.At Bibi in London, chef Chet Sharma said induction reduced unwanted heat and helped keep energy bills down. Australian restaurant owner Luke Burgess, quoted in the coalition report, said cleaning an induction surface took seconds rather than the roughly 24 minutes required for his former gas cooktop, producing substantial labour savings. Electrification advocates are calling for lower electricity costs to make the transition more attractive to businesses.

J.Sauter--VB