When you run any sort of catering establishment, whether it's a pop-up
restaurant, a pub that serves food, a Michelin–starred restaurant, or a
fish and chip shop, you are going to need a cooker. The question is: do
you get a commercial gas cooker, or do you get a commercial electric
cooker? They both have their pros and cons.
To begin with, an
electric cooker is usually cheaper than a gas cooker to purchase
initially, and they are also very easy to install because it may be as
simple as putting a plug into a socket. However, some electric cookers
do need to be hard-wired into the building's electricity supply, but
even so it is not a very difficult job.
Electric ovens do
maintain a more even temperature than gas ovens as they use an electric
fan to distribute the heat. When you are running a commercial
establishment, if two people order the same meal, it should taste the
same for both. Certainly, two slices of the same cake are not going to
taste different, but it is still best to have an oven which cooks
consistently.
Commercial electric ovens are generally the most
efficient at turning energy into heat, and there is also an argument
that less heat escapes from an electric oven than from a gas oven while
it is in use, which is far better for the chef or cook who has to work
in a room which is always warm anyway, but doesn't want to be
overheated.
Then there are the hobs, which can be solid plate,
induction, or ceramic. Ceramic hobs are quicker to heat up than a
hotplate, but a bit slower than induction or gas hobs. Induction hobs
are the most efficient, with the pan receiving 90% of the heat generated
compared with gas which only delivers 45% - 50%, the rest of the heat
going into the kitchen, so an induction hob will keep the kitchen
cooler. However, since an induction hob uses magnetism to transfer heat,
it will only work with the right type of pans, so if you switch to
induction you may have to buy a new set of saucepans.
If you
have a commercial gas cooker the advantage is that you get an immediate
flame and you can start cooking straight away. You don't have to wait
for a hob to heat up. Equally, the flame goes out instantly, so there is
less ambient heat produced when you switch off the flame. Another very
big advantage with a gas hob is that you can see the flame, and you can
adjust it and visibly see the change. This can make it easier to control
the cooking temperature and you can produce more consistent cooking.
One of the big advantages of gas cookers is the running costs. This
means that, pound for pound, you get more cooking for your money with a
gas cooker. This can be a very big benefit in commercial catering
establishments where cooking is taking place most of the day, and even
into the evening. This is a major reason why many commercial catering
establishments prefer to use a gas cooker rather than electric.
Of course, another thing to take into account is that if you are in a
rural area where there is no mains gas you will have to use LPG if you
want to cook on gas. It is either that, or you will have to use an
electric cooker. LPG will still be cheaper to run than mains electricity
and it burns at a higher heat than mains gas.
Of course, there
is an alternative solution in many instances and that is to use a dual
fuel commercial cooker. This gives you the benefits of a fan assisted
oven combined with the benefits of gas hobs, so you get the energy
efficiency of the hobs and the even cooking temperature of the electric
oven.
Whichever side you come down on, the key is to find a
commercial catering equipment supplier that you can trust to deliver and
install on time and to provide you with the highest possible quality of
cooker. You don't want one that breaks down on you in the middle of
preparing a seven-course dinner.
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