Commercial restaurant equipment is a significant investment, and you want to get the most bang for your buck. The performance of your appliances will have an enormous impact on the food you produce, so you need to choose wisely. The first question a chef typically faces when outfitting their kitchen is whether to install gas or electric cooking equipment.
One of the biggest benefits of electric is it’s cheaper and easier to install; you just need a socket. Additionally, electric tends to be more efficient than gas since it converts directly to heat, not a flame, and thus allows less energy to escape. Another consideration for electric is safety — it doesn't have the risk of ruptured lines and leaks that come with gas restaurant equipment.
Despite the benefits of electric, most chefs prefer to cook with gas. One reason is you can control the flow of gas and intensity of the flame more precisely, resulting in more consistent cooking than with electric stoves, which often have hot spots. You also don’t have to wait for the element to heat up the way you do with electric. Plus, an electrical outage is no cause for stress since the gas-powered appliances in your kitchen will remain functional.
These points aside, one of the biggest reasons most professional kitchens use gas instead of electric is the overall expense. While electric is cheaper to install, gas costs less in terms of the amount of heat you get per dollar. This savings coupled with the cooking abilities of gas explains why most professional cooks prefer it over electric.
The best way to determine whether gas or electric restaurant equipment best suits your needs is to speak with a professional who understands the advantages and disadvantages of each. The experts at Tech-24 provide food equipment installation and kitchen appliance repair services from coast to coast and will be happy to explain your options. Visit them online to find a nearby location and learn more about their food equipment installation and kitchen appliance repair services.