Restaurants across Britain are increasingly adopting electric induction cookers in response to rising summer temperatures and prolonged heatwaves. Many establishments have faced temporary closures or reduced operating hours to protect kitchen staff from extreme heat, prompting a shift toward cooking technologies that can help manage indoor temperatures more effectively.

Electric induction cookers operate by directly heating pans rather than the surrounding air, which can reduce kitchen temperatures by as much as 10 degrees Celsius compared to traditional gas stoves. This reduction can improve working conditions and enhance the effectiveness of air conditioning systems in often confined and crowded kitchen environments. In addition to cooling benefits, electric induction cookers are generally more cost-efficient and environmentally friendly than gas alternatives.

Despite the advantages, some chefs note the appeal of gas cookers for their visual and sensory qualities. Jeremy Pang, a chef with the School of Wok, acknowledged the traditional atmosphere created by visible flames but said that electric cookers can achieve similar high heat levels and cooking results. “There is that sense of theatre with fire and flames,” Pang remarked. “It feels quite traditional and exciting. But we have found that we can get just as high temperatures, and just as good cooking, with electric.”

Economic incentives have also influenced the transition. One gastro-pub reported saving £9,000 on energy costs after switching to induction cooking appliances and expects to save approximately £65,000 over the next decade. These figures highlight the potential long-term financial benefits as more restaurants consider the switch.

The move toward electric induction stoves reflects a broader trend in the hospitality sector to address concerns about workforce safety, environmental sustainability, and operational efficiency amid increasingly challenging climate conditions.