Is it better to have a gas kitchen or an all-electric kitchen in the canteen?

2025/01/15

Canteen kitchen is a common type of kitchen in commercial kitchens. For example, we at SHINELONG have done many canteen-related kitchen projects in the past. So is it better to build a gas kitchen or an all-electric kitchen for the canteen kitchen? Here is a simple conclusion: whether to build a gas kitchen or an all-electric kitchen mainly depends on the stability of the local power supply and gas supply. At the government approval level, all-electric kitchens are easier to pass than gas kitchens. If the canteen focuses on cooking efficiency and construction cost control, and the local gas supply is stable, then a gas kitchen may be a good choice. However, if the canteen pays more attention to environmental protection, safety, hygiene, subsequent operating cost management and the comfort of the kitchen working environment, and the power supply is stable, then an all-electric kitchen may be more suitable. Here is a detailed analysis: Advantages of gas kitchens: Fast heating speed: Gas stoves can heat up quickly and are suitable for occasions that require fast cooking. Even heating: Gas heating has the characteristics of gradual and even heating, which is very suitable for traditional Chinese cooking habits. This is why most people think that gas kitchens are more delicious. More in line with traditional cooking habits: The gas heating method is more in line with traditional Chinese cooking habits, so chefs often prefer to use gas cooking. Relatively low energy cost: When gas prices are relatively stable, the cost of using gas as fuel is relatively low. Developed gas pipeline laying: Compared with commercial power supply, the laying of gas pipelines is more developed, and some venues may be easier to apply for gas pipelines. Disadvantages: Safety hazards: Gas leakage, incomplete combustion and other problems may bring safety hazards, and regular inspection and maintenance are required. Fire control is not very accurate: Gas kitchens cannot accurately control the firepower requirements. For some cooking needs that require fine temperature control, the chef needs to have extremely rich cooking experience. The working environment is relatively poor: Gas kitchens are usually accompanied by high temperature, high pollution, high noise, more exhaust gas, and large carbon and ash deposits, which impose a greater burden on the staff in the kitchen and are more prone to kitchen environmental pollution. Environmental impact: The combustion of gas will produce exhaust gas, including a large amount of carbon dioxide and waste heat, which has a certain impact on the environment. Difficult environmental review: Compared with all-electric kitchens, gas kitchens may cause more difficult environmental reviews when applying to relevant departments due to their pollution to the environment. Restricted by specific conditions and places: In order to ensure safety, some places explicitly do not allow the construction of open flame kitchens, such as commercial high-rise buildings, basements, and cruise ships. Advantages of all-electric kitchens: Energy-saving, high efficiency, clean and environmentally friendly: All-electric kitchens use electricity as energy, no open flames, no exhaust gas emissions, and are environmentally friendly. The thermal efficiency of electromagnetic cookers is as high as 90%, which is 30% to 60% higher than that of traditional gas cookers, can reduce carbon emissions by 30% to 50%, and energy consumption is reduced by 68% to 77%. Safe and reliable: All-electric kitchens use electricity without open flames, which fundamentally avoids safety hazards such as gas leakage and oil pan explosions. Accurate temperature control: Electric kitchen equipment can accurately control the power of the equipment to achieve accurate temperature control, which can be easily achieved for cooking that requires strict temperature control. Good kitchen environment: Since all-electric kitchens have no exhaust gas and exhaust smoke, and have high thermal efficiency, the kitchen environment is better, the kitchen temperature is not high, the equipment noise is low, and the working environment of the kitchen is much more comfortable than that of gas kitchens. Environmental review is easier to pass: Since all-electric kitchens have less waste heat, less exhaust gas, no waste smoke carbon deposition, and no open flame threats, it will be easier to pass the environmental review of relevant departments. No restrictions on site conditions: Due to the safety of all-electric kitchens, there is no threat of open flames. Therefore, as long as the catering industry is allowed to operate and the power supply is stable, all-electric kitchens can be built. National support: Compared with gas kitchens, the country currently gives priority to the construction of all-electric kitchens, and there will be preferential treatment when building kitchens. Disadvantages: High requirements for power supply: All-electric kitchens require a stable power supply and will not be able to be used once a power outage occurs. There are certain requirements for the circuit infrastructure of local cities. High-power circuits are not as popular as gas pipelines: Some places may not be able to apply for high-power commercial electricity, but they can basically apply for gas. Cooking habits need to be changed: Since the heating method of electromagnetic kitchen equipment is different from that of gas equipment, you need to change your habits when cooking, and pay special attention to avoiding dry burning. Quality of dishes: Since the heating method of electromagnetic electric heating equipment is different, it may affect the quality and taste of dishes, and chefs need to improve their cooking skills. Fear of dry burning caused by incorrect operation: The equipment in all-electric kitchens is particularly afraid of dry burning. This is because the heating speed of all-electric kitchens is much higher than that of gas kitchens. Therefore, if dry burning occurs, the temperature will rise rapidly and quickly exceed the equipment's tolerance limit. This is often caused by incorrect operation. Gas equipment has a relatively slow heating speed and its extreme temperature is not as good as electromagnetic equipment, so dry burning is relatively mild. Whether the canteen chooses a gas kitchen or an all-electric kitchen, cost-effectiveness, cooking quality, safety, environmental protection, local energy supply and the actual needs of the kitchen should be considered comprehensively. When building a kitchen, everyone needs to understand the local situation and make decisions based on their own needs. Of course, if you still don’t know what kind of kitchen to choose, you can contact a professional kitchen engineering design company or SHINELONG, which will give more appropriate suggestions. Well, today’s commercial kitchen sharing ends here. If you have commercial kitchen engineering or kitchen equipment needs, you may wish to pay attention to contact us.

CONTACT US
Just tell us your requirements, we can do more than you can imagine.
Attachment:
    Send your inquiry
    Chat with Us

    Send your inquiry

    Attachment:
      Choose a different language
      English
      Pilipino
      ภาษาไทย
      Bahasa Melayu
      bahasa Indonesia
      فارسی
      русский
      Português
      italiano
      français
      Español
      Deutsch
      العربية
      Tiếng Việt
      Монгол
      Nederlands
      Current language:English