Making The Switch Guide

Making the Switch: Why and How to Electrify Your Commercial Kitchen is a practical guide for restaurants and foodservice businesses looking to transition from gas to electric cooking.

Developed by The Sustainable Restaurant Association, the Global Cooksafe Coalition, and Hospitality Energy Saving & Sustainability (HESS), this guide explains why electrifying commercial kitchens matters for health and for sustainability, and how businesses can successfully make the transition.

Drawing on real-world examples from UK restaurants and expert analysis from HESS, the guide explores the potential cost savings, emissions reductions and operational benefits of switching to electric equipment.

Inside the guide, you’ll learn:

• Why electrifying kitchens improves staff health and safety
• How electric cooking can reduce energy use and emissions
• What switching to electric could save your business
• Practical steps to plan and deliver a successful transition
• Lessons from restaurants that have already gone electric

Complete the form to download the guide.

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Praise from our chefs

“I believe this guide will be an invaluable starting point for anyone considering the transition from gas to electric in their commercial kitchen. Making that kind of investment is a significant decision, and it helps to have access to practical, well-researched information that gives them a better understanding on both the environmental and commercial benefits. 

What makes this guide so useful is that it brings together credible data and clear guidance, so that operators understand the potential return on investment, and this gives them the confidence to make that change.” 

– Ellen Chew, founder, Chew On This restaurant group

“This guide shows that going electric is achievable and beneficial for chefs and the planet.”

– Santiago Lastra, Michelin-starred chef, KOL

“I hope this guide can help chefs or restaurateurs who are currently on the fence to make a more informed decision on switching over, at least for future projects if not existing operations.”

– Chet Sharma, chef-patron, BiBi