Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Kitchens Are Going Electric
This episode explores the quiet shift from gas to induction cooking in restaurants. Lucas and Luna discuss Berkeley's 2021 natural gas ban in new construction, which forced restaurant owners to adapt. They break down the real costs: a full kitchen conversion runs $50,000 to $100,000, but induction is 85 percent efficient versus 40 percent for gas, saving money over time. They also cover the performance debate—chefs who love the precision of induction and those who miss wok hei—and how equipment makers like True and Rational are responding. Specific examples include the induction wok at a…
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