Gas or Electric Commercial Cooking Equipment: Which is Best?

Gas or Electric Commercial Cooking Equipment: Which is Best?

March 7, 2018

Lots of new restaurants, bakeries, deli's ask us whether they should look at gas or electric when considering commercial cooking equipment. Actually this is a rather simple question to answer. If you have a ventilation hood, or plan to invest in a hood, then in most cases you will choose gas equipment because its less complicated and cheaper to operate over the long term.

But what if you can't have a hood? Electric is a potential alternative. We say possible because every region is different. Health and fire codes change state to state, county to county, and even inspector to inspector. While it may be perfectly ok in Brooklyn NY, the fire department in Los Angeles may not allow it.

In the end you will need the blessing of your health and/or fire department so always run it by them to be safe. However, we can say that if everyone had a hood, we would almost never sell major electric equipment. The vast majority of large electric equipment we sell, whether it be a convection oven, a range, or a rotisserie, is to buyers without ventilation hoods.