You've likely encountered the gas versus electric debate before: Does a gas range perform better than an electric one? Is electric cooking equipment really more consistent?
It may seem like choosing between gas cooking and electric cooking equipment is a matter of preference, but the decision between the two can significantly impact every aspect of your commercial space, from the efficiency of the kitchen to the quality of your products.
Choosing between gas or electric cooking equipment requires evaluating your menu options and assessing your specific commercial needs. In this guide, we'll break down the pros and cons of each and discuss some of the most popular tools, from gas fryers and gas ranges to electric convection ovens.
Gas Cooking: Firing on All Burners
There's a reason "cooking with gas" means to kick off a project or task with full force: gas cooking is quick because it's powered by fire, and appliances powered by gas are incredibly responsive.
A gas range, for example, can heat a pan quickly, making it ideal for high-heat cooking methods such as searing and sautéing.
Likewise, because they retain heat well, gas cooking equipment also recovers quickly — you don't have to wait as long for a piece of equipment to reheat or reach a desired temperature after use. Gas fryers prove this point: a gas fryer can recover quickly after use, a valuable feature for high-volume establishments.
The pros of gas cooking are:
- Heat on demand: Gas cooking appliances generate heat quickly and provide a direct source of heat, ideal for cooking preparations that require speed and efficiency.
- Fewer fluctuations: Because gas cooking tools, such as gas ranges and fryers, are powered by flames, they can get up to temperature quickly between cooking batches — a key benefit in high-volume commercial spaces.
- Lower fuel costs: Gas cooking appliances run on natural gas and propane, which can be more cost-effective than electricity.
Electric Cooking Equipment: Precision and Consistency
If gas cooking is all about speed and power, electric cooking equipment is about control and consistency. Electric appliances deliver steady, even heat that's easy to manage—making them especially useful for cooking items that require precise temperatures.
Electric convection ovens do not require ventilation and can be installed at near-zero clearance. Because there is no open flame, electric cooking reduces ambient heat, keeping kitchens cooler than those with gas-powered tools.
The pros of electric cooking tools are:
- Consistency: Electric cooking equipment cooks more evenly than standard ovens, ideal for baking and precision cooking.
- Safety and ease: Because there are no open flames, electric cooking tools create a cooler, safer kitchen environment. They're also easier to install because they don't require gas lines.
- Precision & Control: Electric equipment allows for more precise temperature and timing control.
Gas or Electric Cooking Equipment: Which is Right For You?
Choosing between electric and gas cooking isn't a matter of right or wrong. For those still on the fence, here are a few factors to consider:
- Menu offerings: What are you serving guests? A place that intends to specialize in grilled items might want gas ranges that can deliver the high heat needed to sear meat; a bakery might want the precision of an electric convection oven.
- Volume: Is your kitchen turning over hundreds of tables? Is being able to cook at volume a high priority? Gas tools, such as a gas fryer, retain heat better, meaning you can cycle through orders more quickly.
- Space: A small kitchen will heat up quickly surrounded by open flames; electric cooking equipment might be a better option for close quarters and spaces without gas lines.
- Cost: Gas equipment is generally cheaper to operate, but it depends — an electric convection oven, for example, can reduce cooking times and save energy. Figuring out the cost breakdown of gas vs. electric can be tricky, so it's essential to clearly define what your commercial kitchen needs are and what equipment will get the most use.
For many commercial kitchens, it's not a matter of going all-electric or all-gas cooking; rather, it's a matter of finding the right balance. Many kitchens use a mix of tools: perhaps a kitchen uses a gas fryer for quickly turning out dozens of orders of fries, while the electric convection oven produces perfectly cooked cookies and baked goods for dessert later.
