Are Electric Kitchens The Future For The Restaurant Industry?

Are gas kitchens really the smartest way forward for the restaurant industry? Judging by recent events, the answer may not be so clear.

Gas-powered stoves, grills, and ovens often conjure the scene of the traditional restaurant kitchen: roaring natural fires, the kitchen staff working fastidiously to perfect their dishes, and the smells of food and flame. But to some, that traditional kitchen may not only be a burden on the environment, but a potential threat to the health and safety of kitchen staff as well. Gas-based equipment is also notorious for being disruptive and noisy, which can hinder kitchen operations.

The solution, many believe, lies in electricity.

In addition to counteracting the aforementioned health and environmental concerns, electric appliances offer more precise control over temperature and the cooking process. This naturally means more made-to-order dishes that are very accurate to the customer's liking, in addition to overall better presentation, taste, and consistency for all dishes. Additionally, many electric appliances, from pizza ovens to electric stoves, are faster and more efficient than their gas counterparts.

Nicole Marquez, marketing manager of Colorado's Sexy Pizza stores, explained that electric pizza ovens "could do the same [as gas ovens], if not better quality, at a quicker cooking time."

So while the loss of open flame and the techniques that go with it may impact the kitchen, there are many upsides to switching to electric, key among them the efficiency and speed that electric appliances bring. Additionally, while use of electric appliances raises concerns about increased energy costs, businesses like Sexy Pizza have found that revenues have generally increased despite higher energy bills. In that respect, electric kitchens may very well be worthwhile investments in the long-term despite short-term worries.

Overall, electric kitchens pose a promising future for restaurants everywhere. Time will tell if they become the new standard moving forward.

Published by:
Christian Dantes

REWrite Blog