When setting up a restaurant, one of the most common debates is choosing between electric or gas-powered equipment. This decision often revolves around key factors such as long-term costs, performance, and overall efficiency. 

However, there’s no one-size-fits-all answer. The right choice ultimately depends on the specific needs of your kitchen and the budget you’re working with. 

To help you navigate this decision, let's explore the unique aspects of each option, weigh their advantages and drawbacks, and simplify the selection process for your restaurant.

What Are the Key Differences Between Electric and Gas Restaurant Equipment?

The debate of gas vs. electric restaurant equipment boils down to several key differences. The choice of one over the other affects not only the way food is prepared but also the operational costs, maintenance, and the kitchen design itself. 

Here are nine of the primary differences between the two:

• Energy Source: Gas appliances rely on natural gas, while electric appliances are powered by electricity.
• Temperature Control: Gas equipment typically allows for more immediate temperature adjustments.
• Heat Distribution: Gas distributes heat differently than electric, impacting the cooking process.
• Installation: Gas appliances require gas lines, while electric ones need adequate wiring and voltage.
• Maintenance: Gas equipment might require more frequent maintenance due to the nature of gas lines.
• Durability: Both types offer durability, but certain conditions may favor one over the other.
• Environmental Impact: Electric appliances tend to be more eco-friendly, especially when paired with renewable energy sources.
• Operational Safety: Gas comes with inherent risks such as fire hazards, while electric appliances carry fewer safety concerns in that regard.
• Kitchen Design Flexibility: Electric equipment provides more flexibility in design since gas lines aren't required.

Energy Source

When comparing gas and electric restaurant equipment, one of the most significant differences is the energy source. Gas appliances, such as gas ranges and ovens, rely on a constant natural gas supply. 

This makes them highly effective in areas with a robust gas infrastructure. Electric kitchen appliances, on the other hand, are powered by electricity, offering flexibility in locations where gas lines may not be readily available. 

Restaurant owners must consider the availability of these energy sources when deciding between gas or electric equipment for their kitchens.

Temperature Control

One of the main differences between gas and electric kitchen equipment is how they handle temperature control. Gas equipment, like gas ranges and gas ovens, allows for immediate changes in heat by adjusting the gas flame. This makes it ideal for chefs who need precise temperature control, particularly during fast-paced cooking. 

Electric appliances, such as electric ovens or ranges, take longer to adjust to temperature changes because the heating elements need time to warm up or cool down. However, electric equipment often provides more consistent temperatures over time, making it a good choice for baking or cooking processes where steady heat is crucial.

Heat Distribution

Heat distribution also varies between gas and electric equipment. Gas appliances, such as gas fryers and pizza ovens, use an open flame that heats cookware directly and often results in uneven heat distribution, especially on the sides of pans. This characteristic makes gas more suitable for tasks like stir-frying or searing, where uneven heat can enhance cooking performance. 

Electric equipment, by contrast, heats more evenly across the surface. Electric ranges and ovens provide consistent heat, which is advantageous for cooking processes requiring uniformity, such as baking. The difference in heat distribution can significantly impact the cooking process, food quality, and overall kitchen flow.

Installation

When comparing the installation of gas vs. electric restaurant equipment, several factors come into play. Gas equipment, such as gas ovens, ranges, and fryers, requires a gas supply, which involves gas line installation. This process can add to the initial installation cost, particularly if your kitchen is not pre-equipped with gas lines. 

Restaurant owners may need to factor in additional expenses for gas installation, safety checks, and connection to the gas supply, which can increase both time and cost. On the other hand, electric equipment is typically easier to install, requiring only a suitable electrical outlet and wiring. While the installation costs for electric equipment may be lower, larger appliances such as electric ovens and ranges might require specific voltage requirements or wiring upgrades, which can add to the overall installation costs.

Maintenance

Maintenance requirements also differ significantly between gas and electric equipment. Gas equipment, such as gas ranges and gas salamanders, typically demands more frequent maintenance due to the nature of the gas supply and the need to regularly check for gas line leaks or blockages. Gas appliances may also require periodic cleaning of burners to maintain optimal efficiency. 

On the other hand, electric restaurant equipment, including electric fryers and ranges, tends to have fewer maintenance issues, as there are no open flames or gas lines involved. However, electric equipment can be susceptible to issues with heating elements or electrical connections, which may need occasional repairs. 

The bottom line is that while electric appliances may require less routine maintenance, when repairs are needed, they can be more specialized and expensive compared to gas equipment.

Durability

When it comes to durability, both gas and electric equipment offer reliability, but under different conditions. Gas equipment, such as gas ranges and ovens, tends to be more robust in high-heat environments, making it ideal for busy commercial kitchens that require continuous heavy-duty use. The simplicity of gas appliances also means fewer electrical components that could potentially fail, contributing to their longevity. 

However, gas equipment may require more frequent maintenance, especially for parts like burners and gas lines. On the other hand, electric kitchen appliances generally last longer in environments with stable electricity and less physical wear, like those involving baking or slow cooking. 

Electric ovens and ranges tend to have fewer mechanical parts, which often results in fewer breakdowns over time, but the heating elements and electronic components may require occasional repairs.

Environmental Impact

The environmental impact of gas and electric restaurant equipment is another important consideration. Gas equipment, powered by natural gas, contributes to carbon emissions and has a direct impact on air quality in the kitchen. Although gas appliances tend to be more energy-efficient in terms of heat output per BTU, they still produce emissions. 

In contrast, electric appliances do not emit any pollutants directly, making them a more eco-friendly option in areas where renewable energy sources are prevalent. However, electric equipment's environmental impact depends heavily on the source of electricity. In regions where coal or fossil fuels dominate power generation, electric appliances may contribute indirectly to environmental harm. 

Restaurant owners concerned with sustainability might favor electric equipment if their electricity comes from renewable sources, making it a more environmentally responsible choice in the long term.

Operational Safety

Operational safety is a crucial factor when choosing between gas and electric restaurant equipment. Gas equipment, such as gas ranges and gas salamanders, comes with inherent risks associated with gas leaks, gas line blockages, and fire hazards. These risks require regular maintenance and safety checks to ensure the equipment is operating safely. 

In addition, gas appliances need proper ventilation systems to prevent carbon monoxide buildup. Electric equipment, on the other hand, eliminates these gas-related risks but can present its own challenges, such as electrical malfunctions or short circuits. 

However, electric equipment tends to be safer overall because it does not involve open flames or the potential for gas leaks. This makes electric appliances a better option for kitchens where safety and ventilation are major concerns.

Kitchen Design Flexibility

When it comes to kitchen design flexibility, electric equipment generally offers more options compared to gas appliances. Gas equipment requires the installation of gas lines, which can limit the placement of ranges, ovens, and fryers within the kitchen. 

Kitchens that rely on gas appliances may also need more space for ventilation systems to accommodate the gas supply and prevent fire hazards. On the other hand, electric equipment offers greater flexibility because it only requires an electrical outlet and wiring, allowing you to position appliances more freely. 

This flexibility can improve kitchen flow and optimize space usage in smaller kitchens, where every square foot matters. For restaurant owners looking to maximize kitchen design, electric appliances often provide more layout options.

Energy Efficiency

Energy efficiency is a vital consideration for restaurant operators looking to reduce operating costs. Gas equipment, such as gas stoves and pizza ovens, tends to be more energy-efficient for high-heat cooking tasks because it provides heat quickly and maintains high temperatures with minimal energy loss. 

However, electric appliances, such as electric ovens and fryers, can offer greater efficiency in low-heat cooking and baking, where steady and consistent heat is required. 

Electric equipment also tends to have lower energy costs in regions where electricity is cheaper than natural gas. Additionally, electric equipment generates less excess heat, which can lower cooling bills in the kitchen environment. 

Both gas and electric appliances have their energy efficiency benefits depending on the type of cooking and the restaurant’s energy source, making it essential to consider the overall cost and energy needs of the kitchen.

Regulatory and Safety Codes

Gas and electric restaurant equipment each come with specific regulatory and safety requirements. 

Gas equipment, such as gas ranges and pizza ovens, must comply with strict gas supply and ventilation codes to minimize the risk of gas leaks and fire hazards. For example, gas installation in commercial kitchens requires professional inspections to ensure that all connections, gas lines, and ventilation systems meet local building codes and fire safety standards. 

Additionally, operators must be aware of the risks of carbon monoxide buildup from improper ventilation.

Comparison of How Common Kitchen Appliances Perform on Gas and Electricity

Here’s a comparison of how some common commercial kitchen appliances, such as ranges, ovens, and fryers, perform on gas vs. electricity. 

Each type of equipment has its strengths depending on your needs, energy source, and budget.

Ranges

When comparing gas and electric ranges, gas tends to be the preferred choice in most commercial kitchens. 

Gas ranges provide instant heat and superior temperature control, allowing chefs to adjust the flame quickly. This control is crucial in fast-paced environments where precision is essential. The gas flame heats the bottom of the pan and even climbs up the sides, ensuring more even heat distribution during cooking. 

Electric ranges, on the other hand, only heat the surface of the pan where it makes direct contact, which can result in less control over temperature adjustments. While electric ranges can offer consistent heat, gas ranges are often seen as more versatile and reliable in commercial kitchens.

Ovens (Including Convection and Pizza Ovens)

Gas and electric ovens each have their advantages, depending on the type of cooking. Gas ovens, such as pizza ovens, typically generate a more humid heat, which can be beneficial for cooking certain dishes like roasted meats and baked goods that benefit from moisture. The gas flame helps retain natural moisture, enhancing food quality in commercial kitchens. 

Electric ovens, on the other hand, provide a more consistent and even temperature, making them ideal for tasks requiring precision, like baking pastries or cakes. The dry heat from an electric oven also promotes better browning, which is a critical factor in achieving certain textures and finishes in foods. 

Therefore, while gas ovens are preferred for their ability to lock in moisture, electric ovens are often chosen for tasks that demand temperature accuracy.

Deep Fryers

When comparing gas and electric deep fryers, electric versions tend to outperform gas in terms of temperature recovery and consistency. Electric fryers are known for their ability to maintain a steady and even heat, which is essential for deep frying various items like fries or fried chicken in a busy commercial kitchen. This superior temperature control minimizes fluctuations that can negatively impact the quality of fried foods. 

While gas fryers may heat up faster, their heat can sometimes be less consistent, which may result in uneven frying. For operations where consistency and food quality are paramount, electric fryers are often the better choice, despite the higher energy costs associated with their use.

Griddles

Electric griddles generally outperform their gas counterparts in terms of heat distribution and temperature control. The consistent heating elements in electric griddles allow for even cooking across the entire surface, reducing the risk of hot spots. For commercial kitchens that require precision, this stability makes electric griddles an excellent choice. Gas griddles, while heating up faster, can sometimes have uneven temperature zones due to the localized nature of the gas flame. 

For busy restaurant owners and kitchen staff, this consistency in electric griddles helps improve kitchen flow and food quality, especially when cooking large quantities of food.

Broilers

Broilers are another area where the performance of gas and electric versions varies significantly. Gas broilers, particularly gas salamanders, are favored for their ability to produce intense, direct heat quickly. 

This makes them a preferred option for tasks like searing meats or finishing dishes with a crisp top. However, electric broilers provide more precise temperature control, which is important for recipes requiring consistent heat. The electric option also eliminates the potential risks associated with gas supply, such as gas line issues or fire hazards, making them a safer alternative in some commercial kitchen environments. 

Both types of broilers have their benefits, but the choice ultimately depends on the kitchen’s specific needs.

Steamers

Electric steamers are generally more efficient in terms of energy use, as they can maintain steady and even heat with less energy wasted. They are also easier to install in commercial kitchens since they don’t require a gas line or complex ventilation systems. 

However, gas steamers tend to heat up faster and produce steam more rapidly, which can be a big advantage in high-volume settings where speed is critical. The decision between gas and electric steamers often comes down to a balance between operational costs and the speed of cooking processes, with operators in larger foodservice industries favoring gas, while smaller kitchens may lean toward electric for its cost efficiency and convenience.

Salamanders

Gas salamanders are known for their quick heating and precise temperature control, making them the go-to option for high-heat tasks like broiling or finishing dishes. T

hey’re highly effective for operators who need fast, intense heat, such as for browning food or melting cheese. However, they require a gas line and sufficient ventilation, which can add to installation costs. 

On the other hand, electric salamanders are easier to install, energy-efficient, and produce fewer emissions, making them suitable for kitchens where environmental impact and convenience are important. The trade-off is that electric models typically don’t reach the same high temperatures as gas, which may limit their use for certain types of high-intensity cooking.

Toasters

Electric toasters dominate the market, primarily due to their efficiency and ease of use. They heat more evenly and are more reliable when toasting multiple items at once. 

Since toasters don't require a direct flame, the risk of fire hazards is reduced, and there’s less need for additional ventilation systems. Gas toasters are uncommon and generally less efficient in commercial kitchens, given that they require a gas line installation and produce uneven heat. 

For most restaurant owners, electric toasters offer the best combination of convenience and performance, making them the preferred choice in commercial kitchens.

Rotisseries

When comparing gas and electric rotisseries, gas versions tend to heat up faster and are better suited for high-capacity cooking in commercial settings. The direct flame helps create a crisp exterior while keeping the inside juicy, which is ideal for cooking large cuts of meat. 

However, electric rotisseries provide more consistent and controlled temperatures, reducing the chances of overcooking. They also tend to be easier to install and maintain since they don’t require a gas line. Deciding between gas or electric comes down to whether speed or precision is more important in your kitchen's cooking process.

Charbroilers

Gas charbroilers are the clear winner for high-heat cooking in commercial kitchens. The direct heat provided by gas flames creates distinct sear marks and adds a smoky flavor to foods, something electric versions can’t replicate. 

Gas models also reach higher temperatures more quickly, which can reduce cooking times and improve kitchen flow. While electric charbroilers may offer more consistent temperature control, they often lack the intense heat and versatility of their gas counterparts. 

If your kitchen relies on charbroiling for steaks, burgers, or similar items, a gas charbroiler is typically the better option for achieving quality results.

Do Chefs Prefer Gas or Electric Appliances?

Chefs in commercial kitchens typically prefer gas appliances due to the precise temperature control they offer. 

Gas ranges, for example, allow chefs to adjust the flame instantly, which can make a significant difference when cooking multiple items simultaneously. Additionally, gas ovens provide more consistent heat throughout the cooking process, making them ideal for certain cooking styles like broiling or searing. 

While electric appliances may have advantages in energy efficiency and lower operating expenses, most restaurant owners and chefs opt for gas because of its responsiveness and high cooking performance, especially in commercial kitchens where speed is essential.

Electric vs Gas Restaurant Equipment: Breakdown

Now that we have compared electric and gas restaurant equipment on many different factors, let’s finish with a breakdown of the main advantages, disadvantages and most suitable applications for both of them.

What Defines Electric Restaurant Equipment?

Electric kitchen equipment operates by drawing power from electrical outlets. It’s commonly seen in ovens, induction cooktops, and fryers. Electric appliances offer more precise temperature control, making them ideal for delicate tasks such as baking. They are typically easier to install since they don’t require gas lines or complex ventilation systems. While initial costs may be higher, they are known for energy efficiency, especially over the long term.

• Operates using electricity, requiring proper outlets and wiring.
• Common in ovens, fryers, and induction cooktops.
• Offers precise temperature control, ideal for baking.
• Energy-efficient, reducing long-term costs.
• Distributes heat evenly for consistent cooking results.
• Easier installation, no need for gas lines or special ventilation.
• Works well in smaller kitchens with limited space.

Advantages of Electric Restaurant Equipment

Electric restaurant equipment is favored for its precision, safety, and ease of installation. These features can make it a more appealing choice for many restaurant owners, particularly those focused on energy efficiency and cleaner kitchen operations.

• Precise temperature control: Electric appliances offer more consistent and accurate heat settings, ideal for dishes requiring precise temperatures, such as baking and slow cooking.
• Lower installation costs: No need for gas lines or complex ventilation systems, reducing upfront installation costs for restaurant owners.
• Energy-efficient options: Many electric units are designed for energy efficiency, which can reduce long-term operating expenses in your commercial kitchen.
• Cleaner kitchen environment: Electric equipment produces less byproduct such as fumes and emissions, contributing to a cleaner and safer kitchen for chefs and kitchen staff.
• Easier to install and maintain: Electric equipment often has simpler installation and maintenance processes compared to gas counterparts, making it more practical for many kitchens.

Disadvantages of Electric Restaurant Equipment

Despite its advantages, electric restaurant equipment may not always be the best fit for certain types of cooking or restaurants that require high-heat and quick response times. Understanding its limitations helps in making an informed decision.

• Slower to heat: Electric equipment generally takes longer to reach the desired cooking temperature compared to gas appliances, which can slow down cooking processes.
• Higher energy costs: Depending on electricity rates, electric equipment may lead to higher utility bills, especially in kitchens with high energy demands.
• Limited high-temperature capabilities: Electric equipment often doesn’t reach the high temperatures that gas appliances can, which is crucial for grilling, broiling, and other high-heat cooking methods.
• Power outages: Electric equipment is reliant on a stable electricity supply. In case of power failures, electric appliances are inoperable, while gas equipment can often still function.
• Less ideal for fast-paced kitchens: In a fast-paced commercial kitchen, the quick heat response of gas equipment is often more practical, making electric appliances a potential drawback in these environments.

In What Scenarios Does Electric Equipment Excel Over Gas?

Electric equipment excels in situations where precision, ease of use, and cleaner operations are critical. For instance, it’s ideal for restaurants focused on baking or slow-cooked meals that require consistent, even heating.

• Precision cooking: Electric equipment offers better temperature control, making it perfect for tasks like baking where consistent heat is essential.
• Installation convenience: No need for gas lines or complicated ventilation systems, making electric appliances easier to install, particularly in older buildings or kitchens with limited gas access.
• Lower maintenance costs: Electric kitchen equipment generally requires less upkeep, as there are fewer moving parts and gas connections to maintain.
• Safety: Electric appliances reduce the risk of gas leaks and fire hazards, making them a safer choice in some kitchen environments.
• Energy efficiency: Modern electric appliances are designed for efficiency, reducing operating costs over time, particularly in smaller kitchens with less heat demand.

What Defines Gas Restaurant Equipment?

Gas restaurant equipment is known for its power, high-heat capabilities, and rapid cooking times. It's often favored in kitchens where speed and high-temperature cooking are essential. Gas equipment is versatile and well-suited to many types of cooking, from grilling to frying.

Gas equipment operates through a direct connection to a natural gas or propane supply, which fuels burners to provide rapid heat. This setup allows for real-time temperature adjustments using knobs or switches.

Advantages of Gas Restaurant Equipment

Gas equipment is highly favored in kitchens where precision, speed, and versatility are needed. Many chefs appreciate the immediate control over the heat and temperature that gas offers.

• Instant temperature control: Gas flames respond immediately, providing chefs with precise heat adjustments.
• High heat capability: Gas equipment can reach high temperatures faster, which is ideal for grilling, frying, and broiling.
• Versatility: Gas ranges and ovens accommodate various cooking styles, from baking to sautéing.
• Cost-effective in certain areas: Depending on natural gas prices, gas equipment may have lower long-term operating expenses.
• Reliable during power outages: Gas equipment continues to operate without electricity, which can be crucial during outages.

Disadvantages of Gas Restaurant Equipment

While gas equipment has many benefits, there are also notable disadvantages, particularly when considering cost, safety, and space requirements in a restaurant kitchen.

• Higher installation costs: Installing gas lines and the required ventilation systems can be expensive.
• Fire hazard: Open flames from gas equipment increase the risk of kitchen fires.
• Energy inefficiency: Gas equipment often generates excess heat, which can affect the kitchen environment and cooling costs.
• Regular maintenance: Gas lines and burners require ongoing maintenance to ensure safety and performance.
• Space limitations: Gas equipment can be bulkier, requiring more space and clearance for safe operation.
• Emission concerns: Gas equipment produces more carbon emissions compared to electric alternatives, which may be a consideration in regions with environmental regulations.

In What Cases Does Gas Equipment Excel Over Electric?

Gas equipment offers distinct advantages in professional kitchens, particularly where speed and control over heat are critical. Chefs and restaurant owners often prefer gas appliances for tasks that require high heat and rapid temperature changes. Here’s why gas equipment excels:

• Immediate heat response: Gas flames heat up instantly, giving chefs better control over cooking temperatures.
• Higher heat capabilities: Gas ranges and ovens reach higher temperatures faster than electric alternatives, making them ideal for grilling, broiling, and other high-temperature cooking processes.
• Versatility in cooking styles: From pizza ovens to gas fryers, gas equipment supports a wide range of cooking methods, offering flexibility for different menu items.
• Operational reliability: Gas equipment continues to function during power outages, keeping your kitchen running without interruption.
• Lower operating costs: Depending on natural gas prices, gas appliances may offer long-term savings, reducing energy costs compared to electric counterparts.

What Are the Long-term Financial Implications of Choosing Gas vs. Electric?

Making a preferred selection between gas and electric restaurant equipment involves more than just comparing upfront costs. You need to consider both the immediate investment and the long-term financial implications, including energy expenses, operational reliability, and equipment lifespan. 

Initial Investment and Installation Costs

Gas equipment, like gas ranges, typically has a lower purchase price, with costs ranging from $1,500 to $3,000 for mid-range commercial models. However, installation can be more expensive due to the need for proper ventilation and gas line connections. Gas line installations can add between $500 to $2,000, depending on the kitchen’s current setup.

Electric equipment tends to have a slightly higher purchase price. 

For example, electric ranges can range from $2,000 to $4,000. The installation of electric appliances is often less costly, as it usually involves wiring connections, which most commercial kitchens already have in place. Installation costs for electric appliances typically fall between $200 and $500. 

While the upfront price difference might seem significant, long-term operational expenses will ultimately influence the overall cost-effectiveness of each option.

Operational Costs

Gas equipment tends to have lower energy costs in regions where natural gas is cheaper than electricity. For example, gas ovens and ranges typically consume fewer BTUs compared to electric models, resulting in lower energy expenses. 

On average, gas ranges cost around $0.15 per hour to operate, while electric ranges can cost between $0.20 and $0.30 per hour, depending on electricity rates.

However, electric equipment often requires less maintenance over time, which can offset the higher energy costs. Gas appliances, such as gas stoves and fryers, require regular checks for gas lines, burners, and connections. 

Maintenance fees for gas appliances may average $200 to $500 annually, while electric equipment may only cost $100 to $300. Ultimately, while gas equipment may offer lower energy costs, electric models may provide savings in maintenance and repairs.

Electricity vs Natural Gas Rates

Over time, natural gas has generally been less expensive than electricity in the U.S. In 2023, natural gas costs approximately $0.02 to $0.03 per BTU, while electricity averages around $0.12 per kilowatt-hour (kWh). 

In terms of energy, 1 kWh is equivalent to about 3,412 BTUs, making gas more affordable for high-energy-consuming kitchen equipment.

For example, operating a gas oven might cost $0.15 per hour, while an electric oven could range from $0.20 to $0.30 per hour, depending on the efficiency and regional electricity rates. This difference adds up in a commercial kitchen environment where appliances are used consistently throughout the day. 

Does Electric or Gas Restaurant Equipment Require More Maintenance?

Gas appliances, like gas ovens and ranges, typically require more frequent maintenance due to their reliance on natural gas. The gas supply system, including gas lines and connections, needs regular inspection to prevent leaks and ensure safe operation. 

Issues like gas flame adjustments, gas supply inconsistencies, and clogged burners are common, increasing both maintenance time and cost. Additionally, gas ranges may accumulate more grease and grime, which requires thorough cleaning to maintain performance.

Electric equipment tends to have fewer moving parts and less wear over time. While the initial purchase cost might be higher, maintenance is generally lower since there are no gas lines or flames to manage. 

However, electric appliances can suffer from issues like damaged heating elements or electrical malfunctions, which, while less frequent, can be more expensive to repair.

In summary, gas equipment often requires more routine maintenance to manage gas flow and safety, while electric equipment demands less upkeep but can have higher repair costs when something goes wrong.

Conclusion

Both electric and gas equipment have their distinct advantages and are better suited for different needs. Gas appliances tend to be more energy-efficient and offer the added benefit of functioning during power outages, but they come with higher maintenance costs and safety considerations. 

While electric appliances may have a higher upfront cost, they often prove to be more affordable in terms of maintenance and long-term operation. Ultimately, the best choice comes down to your specific restaurant needs. What works well for one kitchen might not be the perfect fit for another.