The chefs turning down the heat by switching from gas to electric

Restaurant kitchens in the UK have been experiencing dangerously high temperatures during recent heatwaves, prompting some chefs to switch from gas to electric induction cooking. The change can lower kitchen temperatures by up to 10 °C, reduce energy costs, improve safety and quiet the noisy, smoky work environment.

In the summer of 2023, several restaurants, cafés and bakeries had to close or cut hours because the heat inside their kitchens became unsafe for staff. Despite pressure from the Trades Union Congress for a maximum working temperature, no limit has been set and tens of thousands of kitchen workers have reportedly continued to work in “furnace‑like” conditions. The problem has become a national concern, with the government and industry groups calling for solutions to keep kitchens cooler and safer.

Induction cookers heat only the cookware, not the surrounding air, which means kitchens become noticeably cooler. A report from the Global Cooksafe Coalition found that restaurants could save thousands of pounds on energy bills by making the switch. One gastropub cut its energy use by almost two‑thirds, saving £9,000 on bills in a single year. The cost of the retrofit was expected to be repaid within three years, with projected savings of £65,000 over a decade. The same pub also saw its carbon emissions fall by about two‑thirds.

Chefs who have made the transition report practical benefits beyond lower temperatures. Jeremy Pang, a third‑generation Chinese chef and founder of the School of Wok in London, said the “theatre” of fire and flames is an attractive element of traditional cooking, but that electric induction can deliver the same high temperatures and flavour. Pang found that using carbon steel pans with oil he could reach 350‑400 °C, producing the “wok hei” smoke and flavour normally associated with gas. He added that gas cookers produce so much heat that it becomes a problem for staff.

Ellen Chew, founder of Rasa Sayang in Chinatown, noted that induction cookers are silent, which changes the kitchen atmosphere. “The whole environment is different, it’s super quiet,” Chew told the Guardian. She said some chefs were initially reluctant, but the difference in noise and heat made the change a “gamechanger.” Chew also highlighted that the quieter environment can help staff focus and reduce shouting.

Safety and cleanliness are other advantages cited by chefs. Chantelle Nicholson, who installed electric hobs in her Mayfair restaurant Apricity when it opened in 2022, said induction cookers are quicker and easier to clean and eliminate the risk of gas leaks. She recalled the burn marks she used to get from scrubbing gas hobs and the difficulty of fixing gas-related problems. Nicholson added that studies linking gas cookers to harmful pollutants and asthma support a shift to electric. Apricity’s quieter, cooler kitchen earned it a Michelin Green Star for its environmental efforts.

Lower kitchen temperatures also reduce the workload on refrigeration units and lessen the need for air conditioning and ventilation. Chet Sharma, chef‑patron of London’s Bibi restaurant, said induction cooking eliminates the heat loss that makes a kitchen hot, keeping bills down and staff happier. Luke Burgess, owner of Scholé in Australia, quoted in the GCC report, found that cleaning time fell from 24 minutes on a gas cooktop to 21 seconds on an induction top, saving over AU$30,000 (about £15,700) in wages per year.

Industry groups are urging governments to support the transition. Camilla Born, chief executive of Electrify Britain, a body funded by energy companies, called on the Secretary of State for Northern Ireland, Andy Burnham, to make electricity cheaper for businesses. Born said the government should remove levies and policy costs from existing bills and accelerate the rollout of electric cooking systems. She added that the Prime Minister has made some welcome moves on business rates but can do more to encourage a switch away from gas.

As the climate crisis and heatwaves intensify, the move to induction cooking offers a practical solution for safer, cooler, and more energy‑efficient kitchens. While some chefs remain attached to the traditional appeal of gas flames, the growing evidence of health, cost, and environmental benefits is prompting a growing shift toward electric cooking in the UK’s restaurant industry.