Chefs advocate electric induction to cool sweltering UK kitchens
UK chefs are urging a shift from gas burners to electric induction cooktops, citing lower kitchen temperatures, cost savings and health benefits.
Recent summer heatwaves have pushed UK restaurant kitchens to furnace-like conditions, prompting closures and reduced hours for staff safety. A growing number of chefs contend that replacing gas hobs with electric induction units can lower kitchen heat by as much as 10 °C, since only the cookware is heated. The technology is touted as more efficient, cheaper to run and free of the pollutants linked to gas stoves, while still delivering the high temperatures needed for dishes such as wok-hei.
Pioneers like Jeremy Pang, Ellen Chew and Chantelle Nicholson note quieter environments, faster cleaning and fewer burn injuries. Reports from the Global Cooksafe Coalition show energy savings of up to two-thirds and carbon reductions of similar magnitude, with payback periods of around three years. Industry bodies are calling for cheaper electricity to accelerate the transition.
Why it matters
Switching to induction cooking could improve worker safety, cut costs and lower emissions in the hospitality sector.
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