Serious question, my buddy at the new bistro downtown said they only use induction burners now

We were talking about his setup in the kitchen and he mentioned they swapped all their gas tops for induction six months ago. He said the energy bill dropped by almost 30% and the line cooks love the instant heat control... I always thought gas was king for a real kitchen. Has anyone else made the switch and noticed a big difference in costs or cooking?

3 comments

3 Comments

rileyl982mo ago

My cousin's brewery restaurant in Asheville did the same thing last year. Their head chef told me cleanup time got cut in half because the flat tops don't have grates to scrub. The energy savings were a huge plus, but the speed and safety for the staff really sold them. Do you know if they had to buy all new pans too?

veramiller2mo ago

Wait, is the cleanup thing really that big of a deal? I get that scrubbing grates is annoying, but half the time? That seems like a stretch. And sure, it's cooler in the kitchen, but don't you lose the instant control of gas? I heard you need special pans and that stuff isn't cheap to replace either.

the_sean2mo ago

Honestly I was a total gas stove guy for years, thought induction was just a fancy home cook thing. My friend's cafe in Portland switched and their summer kitchen temp dropped like 15 degrees without all that open flame heat. That alone seems like a game changer for the staff. The cost stuff is real but the work environment improvement is what really sold me on the idea.