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The chefs turning down the heat by switching from gas to electric

By The Guardian Environment · Summarized & edited by · 2026-08-28
The chefs turning down the heat by switching from gas to electric

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Why it matters: Restaurant kitchens become safer, quieter, and significantly cheaper to run when chefs ditch gas: one gastropub saved £9,000 a year and cut energy use by two-thirds, while induction slashed a cooktop's cleaning time from 24 minutes to 21 seconds and lowered kitchen temperatures by up to 10°C — easing both the heatwave risk to staff and exposure to pollutants the source links to asthma.

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