The chefs turning down the heat by switching from gas to electric
Professional chefs are increasingly transitioning from gas to electric induction cookers to combat extreme heat in restaurant kitchens. Beyond temperature control, the switch offers benefits such as improved energy efficiency, lower operating costs, and reduced exposure to harmful pollutants.
Why it matters
The shift reflects a broader trend in the hospitality industry toward sustainable and safer working environments amidst rising global temperatures.
Tens of thousands of kitchen staff are thought to have carried on working this summer in ‘furnace-like’ conditions. Tens of thousands of kitchen staff are thought to have carried on working this summer in ‘furnace-like’ conditions. Extreme heat The chefs turning down the heat by switching from gas to electric As well as being quieter, cheaper to run and easier to clean, induction cookers can cut kitchen temperatures by up to 10C
Fiona Harvey Environment editor Fri 28 Aug 2026 07.00 EDT Share Prefer the Guardian on Google L eaping flames, searing heat, copious sweat and scorchingly inventive swearing – restaurant kitchens are never a place for the faint-hearted, but this summer they have been sweltering in successive heatwaves to a dangerous degree.
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