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The heart of every hospitality business is its kitchen — and increasingly, that heart is powered by electricity, not gas.
As the UK hospitality sector looks to lower emissions, boost efficiency and cut operational costs, kitchen electrification is fast becoming a hot topic.
And for good reason.
Why go electric?
Even the most energy-efficient gas appliances still rely on fossil fuels. And while the energy sector is innovating rapidly with government-led initiatives like the Green Gas Support Scheme, electricity offers one of the cleanest and most direct routes to a net zero kitchen.
Financial benefits: Lower costs, higher efficiency
Restaurants and commercial kitchens are among the most energy-intensive spaces in the hospitality industry. From ovens and hobs to fridges and extractors, energy use quickly adds up. Fortunately, switching to electric can bring major financial advantages:
- Greater energy efficiency: Electric equipment, particularly induction cooktops, typically uses less energy to deliver the same heat output — with efficiencies of around 90%, compared to 40–60% for gas.
- Smarter monitoring: Electric appliances are easier to connect to smart meters and digital controls, giving clearer visibility over energy use and helping you spot cost-saving opportunities.
- Reduced maintenance: Electric equipment has fewer moving parts and doesn’t require flues or gas safety checks, translating to lower maintenance costs over its lifetime.
- Improved safety: No open flames, no risk of gas leaks, and cooler working environments all contribute to a safer, more comfortable kitchen.
Better for your staff and food
Electric kitchens aren’t just greener — they can also make life easier for your chefs and kitchen teams. Precise temperature control helps chefs deliver consistent results and can also bring water to a boil faster than gas stoves.
There’s also a health case: cooking with gas releases indoor air pollutants like nitrogen dioxide and carbon monoxide, which have been shown to reach levels that would breach outdoor air standards. Switching to electric cuts staff exposure to harmful pollutants, making for a cleaner, healthier working environment.
In short: electric kitchens can help attract and retain great staff while enhancing service and consistency.
What about the challenges?
Of course, switching to electric isn’t without its hurdles. Induction hobs and commercial-grade electric ovens can be more expensive as an upfront cost than gas alternatives. But, lower maintenance costs, better efficiency, and connecting to greener energy sources like on-site solar can help offset upfront costs over time.
Making the switch: A phased approach
Transitioning doesn’t have to mean ripping everything out at once. Many kitchens start with a hybrid approach, replacing old gas kit as it wears out, or electrifying equipment where the biggest gains can be made. Some even run trials with portable induction hobs to test the waters.
From sustainability to staff satisfaction, and from safety to savings, the benefits of going electric are stacking up. With a bit of planning and the right support, electrification can power a cleaner, smarter, and more cost-effective future for UK hospitality kitchens.
Making the switch: A phased approach
Government schemes and financing options may also be available to help offset installation costs — and the long-term savings on energy and maintenance can often balance the books quickly. If you’re just getting started or seeking further advice, the team at Sustainable Energy First are happy to help.
You can contact [email protected] or enquire via this link digital.sefirst.com/UKHospitality-2025
