01/04/2026
I just received this from one of our catering magazines.
This backs up what we have neen doing for the last couple of years.
We have removed gas from a number of premises and replaced it with electric. We also recommend electric now for all new kitchens. Every premises we have dinstalled have said they are saving an unbelievable amount of money. Gas hobs are 45 - 55% efficient whereas induction hobs are nearly 95% efficient. Added to that the temperature in the kitchen is a lot lower making it a happier place for chefs to work in. There is less servicing required which also is a cost saving.
Making the switch: electric kitchens
Restaurants could save up to 20% a year on energy costs by going electric – and there is now hard data to prove it.
Restaurants can save up to 20% on energy costs and cut energy use by up to 64% by switching from gas to electric equipment, according to a new guide by The Sustainable Restaurant Association (SRA), the Global Cooksafe Coalition (GCC) and Hospitality Energy Saving and Sustainability (HESS).
The guide, titled ‘Making the Switch’, contains step-by-step instructions for going electric, as well as testimonials from chefs and restaurants who have already made the switch to electric kitchens, alongside findings of real-world modelling by HESS on financial, energy and carbon savings.
HESS monitored, analysed and calculated potential savings from going electric for three UK businesses: a gastropub, a Chinese takeaway restaurant and an Indian restaurant.
Based on real operational energy data from commercial kitchens combined with up-to-date performance data from commercial cooking equipment, this type of transparent, equipment-level data is rarely made publicly available in the hospitality sector.
This makes the guide one of the first resources to provide detailed financial and operational evidence for electrification, according to HESS.
The analysis found that electrification would save the gastropub £8,839 (17%) in energy costs annually, with a 64% cut in energy consumption and a 65% drop in carbon emissions.
The Chinese takeaway restaurant would save £4,493 annually – a 21% drop in energy costs – with a 61% cut in energy use and 62% drop in carbon emissions.
Meanwhile, the Indian restaurant would save £2,610 in energy costs (8%) annually, with a 49% drop in energy consumption and 50% drop in carbon emissions.
The modelling also showed a return on investment for a gastropub retrofit by year three, taking into consideration the cost of new electrical equipment, with over £65,000 in potential savings over a 10-year period.
Hospitality Energy Savings and Sustainability Director, Dr Sam Mudie, says: “Up until now, without publicly available data, operators have often been asked to electrify without clear evidence of the financial impact.
“Our aim was to show, with real numbers, what electrification actually looks like for different types of kitchens.”
“We found that diverse businesses would make substantial savings on operations costs by going electric.
“Transitioning would also allow businesses to replace several pieces of equipment with a single, more efficient appliance, resulting in even greater savings outside of just energy, such as maintenance, space, cleaning and labour.”
Juliane Caillouette Noble, CEO of The Sustainable Restaurant Association, hopes that ‘Making the Switch’ can become a major resource for the hospitality industry, and in particular for restaurants, pubs and contract caterers looking to make their commercial kitchens more sustainable and cost efficient.
“Being able to show real, significant cost savings alongside the environmental and social impacts of kitchen electrification proves that this should be a no-brainer for hospitality businesses, and we look forward to seeing more operators adopt these changes in the coming years,” she comments.
The guide also highlights the range of other benefits of switching from gas to electric kitchens, including the elimination of dangerous gas-linked chemicals like nitrogen dioxide and benzene – both associated with respiratory diseases and cancer. Electric cooking also reduces emissions of methane – a potent greenhouse gas – which can leak from stoves even when they’re off.
The guide and its findings emphasise the potential long-term savings from switching to electric cooking, helping hospitality businesses stay afloat in economically unpredictable times and future-proof themselves against regulation and energy market volatility.
Monica Burns, director at the Global Cooksafe Coalition, says: “With governments around the world introducing new electrification regulations, now is the time for businesses to learn about the many benefits of going electric – from cost savings and staff wellbeing to sustainability.
“We hope this new guide will mark a turning point for the hospitality industry and serve as a vital tool for those thinking about making the switch.”
The chef’s view
John Ho**er, chef owner of several pub sites in Devon, has seen the benefit of switching from gas to electric kitchens.
“We first made the move to a predominately electric kitchen at our flagship site, The Cornish Arms,” he says.
“One of the biggest benefits has been the ease of maintenance and cleaning. The close down at the end of the day is much faster, spills are more easily wiped up and that in turn helps with the bottom line.
“We are currently fitting out our third site and again will major on electric cooking with an induction suite being a key component of our new kitchen.
“Not only are the products highly efficient but create a much better working environment for our teams.”
