For commercial kitchens, cost-effectiveness is the number one priority, followed by the food quality. However, when it comes to choosing a quality stove/cooking range, the best answer isn’t quite obvious.
Quality gas ranges may cook quicker, but pose more risks – Meanwhile, an electric stove requires a steady power source, but in the case of induction heating, cooks much more evenly.
For any discerning business in the food and beverages industry, it’s important to be able to make a good between the two. So let’s delve into why you might want to choose one over the other, and which works better.
Electric ranges are practical for the fact that they are easy to clean, don’t cause gas spills, and there is much less energy wasted as per the Guardian (depletion of energy is almost null with the most efficient kind of electric stove, the induction stove).
However, electric stoves are expensive, and induction stoves far more so, and they’re difficult to maintain. And for businesses that prefer to stay mobile, relying on the steady power source of a nearby outlet is not great.
Gas is practical, easy to fuel, and easy to work with – and even better, it cooks quickly. But a gas range is also tougher to clean, calling for more time spent at the end of a shift making sure it is as clean as can be to prevent even more heat inefficiency.
A four burner range has its specific uses, such as the ability to quickly cook up four different sauces or dishes simultaneously, very handy for busy kitchens. Quality here is of the utmost importance – it’s best to work with appliances retailer like Automatic Equipment to make sure your ranges are entirely safe, and ready for regular usage.
If you can get a cheap electric stove and are more worried about gas and energy prices, then that’s your best bet. On the other hand, if you don’t want to make the investment and want to cook faster, choose a gas stove.