UK Chefs Switch to Induction to Combat Kitchen Heat

UK chefs and restaurant owners are increasingly replacing gas hobs with electric induction cooking to combat dangerous kitchen temperatures during successive heatwaves. Jeremy Pang, founder of the School of Wok, and other industry leaders report that induction technology can reduce kitchen temperatures by up to 10C while maintaining the high heat necessary for professional cooking.

Proponents of the switch, including Chantelle Nicholson and Ellen Chew, highlight improvements in staff safety, air quality, and the overall working environment. A report from the Global Cooksafe Coalition indicates that the transition offers significant financial benefits, including reduced energy bills and lower labor costs associated with cleaning gas equipment.

Despite these advantages, some chefs resist the change due to the traditional theatre of open flames. To accelerate the transition, Camilla Born of Electrify Britain has urged the government to lower electricity costs by removing levies and policy costs from existing bills, arguing that cheaper power is essential for widespread electrification in the hospitality sector.