All electric kitchens are continuing to rise in popularity as the demand to reduce energy consumption and improve sustainability increases.

And electric cooking equipment is often seen as the holy grail of saving customers energy and becoming more efficient because they aren’t using gas.

However, not all electric appliances are a good use of power, and could be just as inefficient as older gas equipment or cost you more in energy.

In this blog, we run through some basic scenarios of where electric cooking is beneficial, and how it should be used, and perhaps how it shouldn’t!

In this blog, we will cover:

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Induction is excellent for pan work! Induction cooktops allow you to use energy when you need it, as they turn on when the pan is placed directly on the surface and turn off when removed.

Reduced energy consumption is also achieved as the appliance needs no preheating. What’s more, no energy is wasted compared to gas as nearly all of the energy generated is used. Induction hobs are upwards of 92% efficient!

Induction hobs also help to keep ambient heat down in the kitchen whilst being quick and easy to clean during service, reducing overall kitchen cleaning times.

However, induction hobs can use a lot of energy when in use (but are in use less often because of their on/off nature). So, if you are doing large batches of stocks and sauces in “stockpots” with long periods of boiling and simmering, then induction is not necessarily the best method!

You should consider a multifunctional cooking centre instead; see below!

Induction Cook Suite

Multifunctional Cooking Centres

Multifunctional cooking centres are much more versatile than traditional bratt pans or boiling kettles. They are highly advanced and intelligent cooking machines from manufacturers such as RATIONAL, MKN and JIPA.

Just as the combi oven revolutionized “oven” cooking, multifunctional cooking centres are revolutionising traditional “cook suite” cooking. Although they can take up a lot of space, they can replace lots of equipment within the kitchen such as fryers, pasta boilers and even traditional hob and oven ranges!

Modern multifunctional cooking centres aren’t just for large banqueting or catering facilities, that bratt pans or boiling kettles are associated with. They can be used in the restaurant kitchen environment too! For example, the RATIONAL iVario Pro 2-S allows you to benefit from:

  • 73.5% less energy consumption
  • Cooking time is reduced by 55%
  • Water consumption is reduced by 67%
  • The iVario takes up 50% less space in the kitchen
  • Quick cleaning and easy maintenance
iVario from RATIONAL

Not only is the iVario range great for batch cooking, mise en place, and a la carte, but it is also the perfect solution for overnight cooking, meaning you can save on energy costs by making the most of off-peak electricity and reduced labour.

All multifunctional cooking centres will offer a similar range of possibilities to the iVario range. They really are a complete solution for any kitchen looking to optimise their energy, space and operational efficiency.

Click here to check out the RATIONAL TV video comparing the iVario to a traditional 6 open burner cooking range.

Do you want to reduce your energy consumption in the commercial kitchen?

Water Flushing Plancha from DeManincor
Water Flushing Plancha from DeManincor


Plancha’s are a great use of electric within your commercial kitchen if you do a lot of direct cooking of proteins like steak and fish.

These solid metal hot plates allow food to be cooked directly on the surface, meaning precise temperature control, easy cleaning, and a uniform temperature across the cooking surface.

Many operators make the mistake of using a plancha for pan cooking, replicating what was once done on a coup de feu or traditional solid top. The issue with pan cooking on a plancha is that it can cause damage to the surface and overall is an inefficient way of cooking with a pan.

Why is it inefficient? Many planchas do not get to the required temperature for pan cooking, and the electric is “always on” wasting energy when not in use. That’s why induction is a much better use for pan cooking!


Salamander grills are highly versatile commercial grill design to cook and/or finish dishes.

Salamander grills also have the flexibility to gently heat too, making them a good option for temporarily hot holding dishes before they go out to the pass. However, if your operation required a lot of hot holding, it will be better to invest in an Alto-Shaam style hot holding unit!

Electric salamanders provide operators with fast heat-up times and high-temperature cooking, meaning that they do not have to be left on all day, helping to cut energy costs.

For example, the Giorik Hi Lite salamander features special reflective ceramic plates that enhance heat transmission, allowing the appliance to reach temperature in just 8 seconds. It also has automatic plate detection, which means that the appliance turns off immediately when the plate is removed and turns back on when a plate is placed underneath it, helping to save energy.


Electric Cooking – What’s Best for Your Commercial Kitchen?

We hope that you have found our insight into electric cooking useful! As we have detailed, just because you are using electric cooking equipment, it does not necessarily mean you are being efficient or saving energy!

As with all cooking equipment in a commercial kitchen of any size, the right equipment must be specified for your operation, to maximise efficiency, energy, and carbon saving.

And we can help! Contact us to discuss any of your kitchen electrification requirements!