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Gas or Electric? What’s Best for Your Restaurant

15 April 2018 - 18:11, by , in Blog, No comments

Which is better: gas- or electric-powered equipment? In the food service industry, the debate rages on. While the majority of restaurants do utilize gas-powered equipment, that does not necessarily mean it is the best choice for your kitchen. There are strong arguments to be made for either case and at Kohn-Megibow Company, we sell both options. That’s why we’re taking a look at the pros and cons of each. Continue reading to learn more!

Cost of Operation
Probably the most compelling reason for owning gas equipment is because gas is generally less expensive than electricity. Before you buy equipment, it’s a good idea to research average gas and electricity prices in your city and compare the power output of kilowatts (electricity) versus British Thermal Units (BTUs – natural gas and propane) needed to power specific restaurant equipment.

Cost of Equipment
In general, gas equipment is more expensive than electric equipment. If you’re opening a new restaurant or making renovations to accommodate gas-powered equipment, you also have to consider the additional costs of having gas lines installed and maintained. Ask yourself: Is it worth the extra upfront expenses for long-term energy savings?

Safety
Both gas and electric equipment are generally safe to use in a restaurant setting as long as everything is installed and maintained correctly. Certainly, a gas leak is a concern if it happens, but the fear of the unknown shouldn’t deter you from considering gas equipment if it makes more sense in your situation.

Advantages of Electric-Powered Restaurant Equipment

  • Equipment is generally less expensive
  • Typically, it is easier to install and maintain
  • Electricity is a more efficient source of power
  • Electric ovens tend to cook food more evenly
  • No threats of gas leaks

Advantages of Gas-Powered Restaurant Equipment

  • Users have more precise cooking control
  • Immediate heat (no waiting for the element to heat up)
  • Power outage won’t affect most gas equipment
  • Units cool down more quickly when turned off

Deciding which option is better is ultimately up to you. Some chefs just prefer one over the other and it may also depend on what food you are serving, how it’s being cooked and how the equipment is being used in day-to-day restaurant operations. The truth is, there is no clear winner, so feel free to select the equipment that is best for your situation.

Kohn-Megibow Company has all the new and used electric or gas (or propane) restaurant equipment that you need. We have a wide selection of high-quality used equipment coming into our warehouse every day. You can buy it for a fraction of the price it will cost new, whether you purchase directly from our warehouse or at one of our bi-weekly used restaurant equipment auctions.

To learn more about KMC and for help in choosing the gas- or electric-powered restaurant equipment for your commercial kitchen, contact us today!

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