Gas vs. Electric: Which Is Better For Your Commercial Kitchen?

Do chefs prefer gas or electric appliances?

Historically, chefs have preferred gas appliances for their responsiveness and familiarity. However, that preference is shifting. Many modern kitchens, especially high-performance and open kitchens, are adopting induction for its speed, precision, and cooler working environment. 

Today, chef preferences are increasingly split. There are pros and cons to both gas equipment and electric equipment. While some still favor the tactile control of gas, others prefer the consistency and efficiency of induction. As more chefs train on electric and induction systems, the industry is steadily moving toward a more balanced mix. 

Temperature control

Gas appliances (gas ranges, gas stoves, etc.) offer immediate, visual control. You can adjust the flame instantly, which many chefs value during active cooking. 

Electric technologies vary more widely. Traditional electric equipment can be slower to respond, but induction systems offer extremely precise and repeatable temperature control. 

In practice, gas often feels more responsive, while induction provides greater accuracy and consistency, especially for repeatable results.

Speed to heat

Heating speed depends heavily on technology. Traditional electric equipment (like coil or radiant) typically heats up and cools down more slowly than gas. 

However, induction appliances are an exception—they can heat faster than both gas and traditional electric by transferring energy directly to the cookware. 

As a result, the “electric vs. gas” comparison is less useful today than comparing gas to induction specifically. 

You can’t replace an open flame

Chefs love the option to cook their food on an open flame. When cooking on electric stoves vs. gas, you have to prioritize the flavor and the method. From tortillas to peppers to meat, there’s no replacement for the taste of a flame-kissed meal.  

Areas where electric wins

Despite gas winning on chef preference and cost, electric appliances do come out on top in a few key areas. Here are some of the benefits of electric commercial kitchen appliances.

Even, dry heat

Whether you’re serving up a loaf of artisan bread, a succulent chicken or a pan of curried butternut squash, having a crispy brown exterior makes all the difference. When choosing between a gas or electric oven, don’t forget that electric oven elements give steady, dry heat. This makes them ideal for baking. They help create crisp textures at exact temperatures. 

Safety

Cooking with electricity will always be safer than gas. There have been increasing concerns about the safety of gas appliances. Besides the potential for a gas leak, there are concerns about potential carcinogens and greenhouse gasses released when used. Electricity is generally safer and better for the environment.

Cleanliness

Most electric appliances have smooth surfaces, which are easier to clean than gas alternatives.

Space and portability

Because many (but not all) electric stovetops have smooth tops, it’s easier to clean and make use of the space as an extra countertop when not actively in use. It’s also easier to move and use in different areas of your kitchen since you don’t need a connection to a gas line.  One caveat, however, is portability depends on the type of electrical outlet required and how much amperage the piece of equipment uses.  (This information can typically be found on the piece of equipment’s spec sheet). 

Comparing the most-used kitchen appliances

Not all appliances work the same. While some like how fast gas heats up, others prefer electric appliances for even, steady temperatures.   

Ranges: Gas is a favorite

When comparing gas vs. electric ranges, gas range cooktops are known for heat climbing up the sides of the pan, while electric ranges only heat the bottom of the pan where it makes direct contact with the stove. In a commercial kitchen where speed for throughput is everything, a stove that heats the whole pan is superior. 

Ovens: Electric, sometimes

What about gas vs. electric ovens? Electric ovens generally have drier heat, while gas ovens have more humid heat. However, electric ovens offer even temperatures, making them ideal for baking. Your choice should depend on the type of food you’re cooking and what fits with your other appliances and your menu. 

Pizza Ovens: Surprisingly, electric

While wood-fired pizza ovens definitely have their place in the long-standing tradition of pizza making, electric might be the better option. While somewhat difficult to find, they’re able to heat the stones more evenly and create a dryer environment – perfect for cooking crispy pizzas. Electric pizza ovens also don’t have special hood requirements that come with burning solid fuel, like wood-fired pizza ovens.

Deep fryers: Electric beats out gas

Just like ovens, having more even and steady temperatures is a big benefit for frying. Electric deep fryers offer superior temperature recovery over gas fryers (a major concern when regularly dropping refrigerated or frozen product into frialator vats).  

Griddles: Electric beats out gas

Surprisingly, electric and gas griddles work very similarly—but electric griddles produce a more even cooktop than gas. Gas griddles have more hotspots and make it more difficult to cook evenly. In this instance, electric griddles beat out gas.

Charbroilers: Gas wins

Electric charbroilers can mimic gas ones pretty closely, but they can’t imitate the flame. While electric ones can create sear marks, gas gives a more authentic taste and has higher heat.

Steam tables: Electric takes the cake

Electric steam tables are much more portable and don’t have to be connected directly to a gas line. Electric steam tables  also don’t require a hood, and newer models don’t even require water. This means you can put it in more accessible places in the kitchen or the front of house and forego having to dig up the floor and add expensive indirect drains (floor sinks) for draining water and condensate.  Hands down, electric steam tables take the cake.

Combi ovens: Electric wins again

Because combi ovens have their own cooking methods, electric components, and programmable cook settings the differences between gas and electric are few and far between. Go for the option that best fits your budget (or the one that works best in your kitchen).

Salamanders: Either

When choosing a salamander for your kitchen, important factors to consider include heating speed, temperature control, durability, installation complexity and cost, and energy efficiency. Gas salamanders heat up faster and offer precise temperature control, making them ideal for high-heat cooking tasks, but they require a dedicated gas line and ventilation system. Electric salamanders are more convenient to install, energy-efficient and produce less emissions, but they may have lower maximum temperatures than gas.

What about induction?

Induction appliances are electric, but they use electromagnets to heat up the pans (you’re essentially cooking with magnets). Induction’s biggest benefit is its ability to heat up and cook food quickly. Many induction stoves can boil water in under two minutes. That’s ideal for a high-capacity restaurant.

It’s also easy to control the temperature with induction cooktops, and many have smart technology built in to help streamline the cooking process. And because of the way they heat up, they produce almost no ambient heat—a godsend to kitchen staff everywhere.

However, induction cooking appliances can have a significant barrier to entry. Not only are they pricier than their electric and gas counterparts, but they also require specialized pots and pans for the induction process to work. Pans require iron for them to work—you can’t use just any aluminum pan.

Evaluating the Cost: Electric vs Gas

Let’s get this question out of the way first. Which commercial kitchen appliances cost more: gas or electric? Cost comparisons between gas and electric aren’t one-size-fits-all—they vary significantly by region, utility rates, and equipment type. 

Upfront costs

Let’s start with the upfront costs. In most cases, upfront costs for gas vs. electric equipment vary depending on both the appliances themselves and your building’s infrastructure. It’s also worth exploring energy rebates for money savings when buying more energy-efficient equipment. 

Gas equipment may have a lower purchase price and can be easier to connect if an existing gas line is already in place. Expanding a gas line to serve additional equipment is typically more straightforward than upgrading electrical infrastructure. 

Electric equipment, especially high-performance or induction units, often comes with a higher price tag. Installation may also require electrical upgrades, such as increased panel capacity or additional circuits, which can add to the overall project cost. 

Long-term costs

Upfront costs are only part of the equation. While minimizing upfront costs is critical to short-term success, you also have to consider your operating expenses. Long-term operating costs depend on local utility rates, energy efficiency, and how the equipment is used day to day. 

In many areas, natural gas is still cheaper than electricity. That’s why gas has traditionally been the go-to for operators looking to keep utility bills down. However, electric equipment tends to be more energy-efficient, meaning less energy is required to perform the same task. 

In areas with high electricity costs, gas may still offer a lower monthly utility bill. In other regions, or in highly efficient kitchens, electric can be competitive over time. 

The reality? Operating costs vary a lot by region. Utility rates, kitchen usage, and even future regulations can all impact what you’ll actually pay month to month. 

Maintenance

Maintenance requirements differ between gas and electric equipment, but neither is universally “lower maintenance”—they simply have different failure points. 

Gas equipment is often mechanically simpler and can have a long service life, but it requires regular attention to burners, pilot lights, and gas connections. 

Electric equipment eliminates combustion components, but introduces electronic controls, sensors, and circuit boards, which can be more sensitive to heat, moisture, and power issues. 

In practice, maintenance costs depend heavily on usage, environment, and service access. Choosing reliable brands and maintaining equipment properly will have a greater impact than fuel type alone. 

The climate debate: Some restaurants may not have a choice

As we touched on earlier, gas stoves are known to emit greenhouse gases. Even when gas-fueled appliances are off, they cause some environmental harm. The emissions resulting from the usage of gas stoves in the US are estimated to have the same annual climate impact as the tailpipe emissions of 500,000 cars, according to the Natural Resource Defense Council.

Some cities in California, including San Francisco, Berkeley, San Jose, and Sacramento, have already banned the use of natural gas appliances in new buildings. Unfortunately, restaurant owners feel like this hasty act to ban gas is kicking them when they’re already down. Many are still recovering from pandemic-era restrictions.

While commercial kitchen electrification is possible, it will impact kitchen workflows, bottom lines, and food quality. Whether it’s for better or worse remains to be seen.

Choosing the right commercial kitchen equipment for your operation 

We know making these decisions between gas vs. electric kitchen equipment is tough. Whether you’re exploring gas appliances or electric equipment, expert guidance can help make the decision process easier.  

No two kitchens look the same. That’s why our experts are all equipped to help you decide what’s right for your commercial kitchen, from new builds to resupply and equipment upgrades. Chat with one of Avanti’s experts today.