London – UK restaurants can save up to 20% on energy costs, cut energy use by up to 64%, and reduce CO2 emissions by up to 65% by switching from gas to electric equipment, according to a new guide by The Sustainable Restaurant Association (SRA), the Global Cooksafe Coalition (GCC) and Hospitality Energy Saving and Sustainability (HESS).
Published today, Making the Switch contains step-by-step instructions for going electric, as well as testimonials from chefs and restaurants who have already made the switch, alongside findings of real-world modelling by HESS on financial, energy and carbon savings.
HESS monitored, analysed and calculated potential savings from going electric for three UK businesses: a gastropub, a Chinese takeaway restaurant and an Indian restaurant. Based on real operational energy data from commercial kitchens combined with up-to-date performance data from commercial cooking equipment, this type of transparent, equipment-level data is rarely made publicly available in the hospitality sector. This makes the guide one of the first resources to provide detailed financial and operational evidence for electrification.
The analysis found annual savings including:
- Electrification would save the gastropub £8,839 (17%) in energy costs annually, with a 64% cut in energy consumption and a 65% drop in carbon emissions.
- The Chinese takeaway restaurant would save £4,493 annually – a 21% drop in energy costs – with a 61% cut in energy use and 62% drop in carbon emissions.
- The Indian restaurant would save £2,610 in energy costs (8%) annually, with a 49% drop in energy consumption and 50% drop in carbon emissions.
The modelling also showed a return on investment for a gastropub retrofit by year three, taking into consideration the cost of new electrical equipment, with over £65,000 in potential savings over a 10-year period.
The findings were also
Hospitality Energy Savings and Sustainability Director, Dr Sam Mudie, said: “Up until now, without publicly available data, operators have often been asked to electrify without clear evidence of the financial impact. Our aim was to show, with real numbers, what electrification actually looks like for different types of kitchens.
“We found that diverse businesses would make substantial savings on operations costs by going electric. Transitioning would also allow businesses to replace several pieces of equipment with a single, more efficient appliance, resulting in even greater savings outside of just energy, such as maintenance, space, cleaning and labour.”
Making the Switch is a major resource for the hospitality industry, and in particular for restaurants, pubs and contract caterers looking to make their commercial kitchens more sustainable and cost efficient.
The Sustainable Restaurant Association CEO, Juliane Caillouette Noble, said: “We’re thrilled to launch this guide in partnership with Global Cooksafe Coalition and HESS. Being able to show real, significant cost savings alongside the environmental and social impacts of kitchen electrification proves that this should be a no-brainer for hospitality businesses, and we look forward to seeing more operators adopt these changes in the coming years.”
The guide also highlights the range of other benefits of switching from gas to electric kitchens, including the elimination of dangerous gas-linked chemicals like nitrogen dioxide and benzene – both associated with respiratory diseases and cancer. Electric cooking also reduces emissions of methane – a potent greenhouse gas – which can leak from stoves even when they’re off.
The guide and its findings emphasise the potential long-term savings from switching to electric cooking, helping hospitality businesses stay afloat in economically unpredictable times and future-proof themselves against regulation and energy market volatility.
Global Cooksafe Coalition Director, Monica Burns, said: “With governments around the world introducing new electrification regulations, now is the time for businesses to learn about the many benefits of going electric – from cost savings and staff wellbeing to sustainability. We hope this new guide will mark a turning point for the hospitality industry and serve as a vital tool for those thinking about making the switch.”
Testimonial
Ellen Chew, founder, Chew On This restaurant group, said: “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.”
Santiago Lastra, Michelin-starred chef, KOL, said: “Electrifying a kitchen isn’t just about being sustainable, it’s about efficiency, consistency, and better control over your cooking. At KOL, running mainly on induction since we opened in 2020, we’ve seen first-hand how electric cooking can improve both the quality of the food and the running of the kitchen. This guide shows that going electric is achievable and beneficial for chefs and the planet.”
Chet Sharma, chef-patron, BiBi, said: “Induction gives you far better temperature control, a much easier clean-down, and a noticeably cooler kitchen for the team. There’s a bit of upfront investment in better cookware, but you can really feel the difference – plus it will still be cheaper than running a kitchen on gas. 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.”
John Hooker, chef-owner, The Cornish Arms & The Blacksmith’s Arms, said: “We first made the move to a predominately electric kitchen at our flagship site, The Cornish Arms. One of the biggest benefits has been the ease of maintenance and cleaning. The close down at the end of the day is much faster, spills are more easily wiped up and that in turn helps with the bottom line. We are currently fitting out our third site and again will major on electric cooking with an induction suite being a key component of our new kitchen. Not only are the products highly efficient but create a much better working environment for our teams.”
Contact
- Evie Calder, Head of Communications, Global Cooksafe Coalition, London, UK | evie@cooksafecoalition.org
- Sophie Weiner, Communications Manager, Global Cooksafe Coalition, New York, US | sophie@cooksafecoalition.org
