What a gas stove ban means for restaurants
A large reason electric (restive and induction) are seen as inferior to gas is that portable units are limited to 120v/15a (few are 20a) so the total possible power is technically less than a gas stove; <1800w vs >2800w effective. However, gas stoves are very inefficient so in reality it's not a huge problem and 240v electric stoves could even be hotter (~4000w) than a gas stove.<p>> Xie estimates that he pays around $500 to $700 a month on gas, and about $1,200 on electricity.<p>Since gas stoves are so inefficient, natural gas should provide no cost benefit. It's likely that much of that electricity use from higher AC and refrigerator compressors demand due to gas stoves heating up the interior space (commercial kitchens can get very hot).<p>It's interesting that Korean BBQ is mentioned since I already see many places using induction stoves for obvious safety reasons; customers are cooking their own food. Hot pot and Hibachi places also seem to either be using electric as well. IME doing KBBQ at home with a portable induction stove and it works very well.<p>I think overall its ideal for even commercial kitchens to move to electric, it would greatly improve indoor air quality and likely make the kitchen environment more comfortable due to less waste heat. That said there are some cases where having an actual flame is important so it would be nice to see some solution for those dishes - perhaps larger portable propane tanks?