Gas-powered cooking has long been the preferred method in commercial kitchens, with chefs showing a strong attachment to their gas-powered companions. These industry experts often view the tools of their trade as equally important to their process as the ingredients themselves. However, it’s now apparent the gas-powered recipe isn’t working anymore — and switching to modern alternatives offers a range of benefits.
As the restaurant industry continues to evolve and adapt to changing consumer demands, many restaurant owners are looking for ways to make their businesses more sustainable, efficient, and safe. The growing amount of information around the physical and environmental detriments of gas-powered equipment makes a strong case for the transition to induction-based cooking in commercial kitchens.
ENERGY STAR reports that induction-based equipment can be up to three times more energy-efficient than gas-powered equipment and minimizes energy loss to the surrounding air. In addition to these substantial decarbonization benefits, implementing induction-based cooking can enable companies to effectively navigate the evolving regulatory environment, enhance their brand perception with stakeholders and drive down energy costs.
As restaurants increase their decarbonization commitments, moving toward a more sustainable cooking method will be a primary source of responsible development – especially for global or multi-site restaurants. For instance, Chipotle recently partnered with ENGIE Impact to assess decarbonization opportunities at their restaurants. After completing multiple onsite energy audits in 2022, it was clear that all-electric restaurants, along with energy efficiency measures and increased renewable energy procurement would be necessary to meet Chipotle’s ambitious goal to reduce Scope 1 & 2 emissions 50% by 2030. The company plans to put this insight into action by building more than 100 of its new locations with all-electric equipment in 2024.
Companies may have various reasons for switching from gas-powered to induction cooking, ranging from the desire to have a positive impact on the environment to better positioning for current and upcoming legislation. However, to reap the benefits of this sustainable solution, it is important for companies to assess their current state. Executing a successful transition starts with the following steps.
1. Establish a GHG Inventory
Restaurants should first determine the boundary of the inventory and identify all emission sources — not just from gas. Data on fuel usage, electricity consumption, and other activities that generate GHG emissions should be gathered and calculated using appropriate emission factors.
2. Conduct a Cost-benefit Analysis
Restaurants should identify and quantify the costs and benefits of the transition. It is important to consider short-term and long-term costs and benefits, potential risks and uncertainties, and input from stakeholders. Based on the analysis, a decision can be made on how to proceed with the transition and what type of electric equipment to invest in.
3. Implement Strategy
Develop an implementation timeline that covers key milestones and identifies suppliers for new assets and experts to install and test the equipment. By doing so, the organization can facilitate a smoother transition to a more manageable and trackable process.
If the resource and time-intensive pursuit of conducting these steps doesn’t align with business and decarbonization goals, restaurants can partner with decarbonization experts who can advise on strategy and implementation. In addition to having less on your plate, partnering with an industry expert includes access to specialized knowledge and skills that can increase the effectiveness and credibility of the decarbonization effort.
While achieving decarbonization in the food and beverage industry remains an ambitious task, solutions like implementing induction-based cooking in commercial kitchens provide an accessible pathway for restaurants to make a tangible impact. As more restaurants make the transition and realize the benefits that induction has to offer, the status quo will begin to shift away from gas and toward a more sustainable future.
