Converting from Gas To Electric NYC Restaurants

Here’s a Holiday Gift From Master Fire Prevention to You – Converting from Gas to Electric Cooking NYC Restaurants. 

A seismic shift in the culinary industry is coming to New York City restaurants that will affect all types of cuisine and foods from Chinese and Mexican to Middle Eastern and American. The politics of climate change are in part responsible for move from gas to electric cooking. Whether the move is prompted by environmental concerns, safety regulations, or a desire to promote more energy-efficient and sustainable cooking methods, makes no difference. If you want to cook commercially in New York, you will have to adapt and make some significant changes to their operations.

Many commercial cooking appliances in a restaurant kitchen use gas as their energy source. Gas is preferred in commercial kitchens for its efficiency, precision, and quick heating capabilities. Some of the common commercial cooking appliances that use gas include:

Gas Range: Gas ranges are the heart of most restaurant kitchens. They consist of gas burners on the cooktop and one or more gas ovens. Chefs use these for a wide range of cooking tasks, from sautéing and boiling to baking and roasting.

Gas Griddle: A gas griddle is a large, flat cooking surface used for cooking items like pancakes, burgers, and grilled sandwiches. It provides even heat distribution and precise temperature control.

Gas Charbroiler: A gas charbroiler is used for grilling and charring foods, such as steaks, chicken, and vegetables. It typically has grates or bars that transfer the heat from the gas flames to the cooking surface.

Gas Fryer: Commercial deep fryers use gas to heat the oil for frying various foods like french fries, chicken wings, and doughnuts. They are available in countertop and floor-standing models.

Gas Convection Oven: Gas convection ovens are used for baking and roasting. They have fans that circulate hot air for even cooking and browning.

Gas Tandoor Oven: Tandoor ovens are used in many Indian and Middle Eastern restaurants. They use gas for high-temperature cooking and are great for making items like naan bread and tandoori meats.

Gas Salamander Broiler: A salamander broiler is a high-intensity overhead broiler used for browning and finishing dishes like casseroles and melting cheese on top of dishes.

Gas Wok Range: These specialized ranges are used in restaurants that prepare stir-fry and wok-cooked dishes. They provide extremely high heat for quick cooking.

Gas Steamers: Commercial gas steamers use steam to cook food gently and evenly. They are commonly used for cooking vegetables, rice, and seafood.

Gas Pasta Cooker: Pasta cookers use gas to boil water quickly and efficiently, making them ideal for cooking pasta.

Gas Rotisserie: Restaurants that serve rotisserie chicken or other meats use gas-powered rotisserie ovens to achieve the desired level of roasting and browning.

Gas Stockpot Range: These are used for large-batch cooking and are often employed in soup kitchens and industrial kitchens for making stocks, soups, and large quantities of pasta.

Gas-powered appliances are preferred in commercial kitchens because they offer precise temperature control, rapid heating, and a consistent heat source, which are essential for cooking a wide variety of dishes efficiently and consistently in a busy restaurant environment.

That’s the first part. Here’s what NYC restaurant owners and food service operators from Manhattan and the Bronx to Brooklyn and Queens need to know – and what they can do to prepare for the future of commercial cooking.

Switch to Electric Appliances: The most straightforward solution would be to replace gas-powered cooking equipment with electric equivalents. Electric stoves, ovens, griddles, fryers, and other appliances are readily available and can be used in place of their gas counterparts. Restaurants would need to invest in new equipment or retrofit their existing kitchen with electric appliances.

Induction Cooking: Induction cooking is an energy-efficient and precise method that uses electromagnetic fields to heat cookware directly. It is a popular alternative to gas and can be used for tasks like sautéing and boiling. Restaurants could invest in induction cooktops and ranges.

Alternative Heat Sources: Some restaurants might explore alternative heat sources like wood-fired ovens or charcoal grills, which can provide unique flavors to dishes and still comply with the ban on gas.

Energy Efficiency: Restaurants would need to focus on energy efficiency to minimize the impact of the switch to electric cooking. This might involve upgrading their electrical systems, using energy-efficient appliances, and optimizing cooking processes to reduce energy consumption.

Menu Adjustments: Restaurants might need to adjust their menus to accommodate the different cooking methods. Some dishes that were traditionally prepared using gas might need to be modified or removed from the menu.

Training and Education: Chefs and kitchen staff may need training to adapt to new cooking equipment and techniques. Proper training can help maintain food quality and consistency.

Environmental Considerations: If the ban is motivated by environmental concerns, restaurants could promote their commitment to sustainability and environmentally friendly practices as a marketing point.

Regulatory Compliance: Restaurants would need to ensure they are in compliance with all relevant regulations and obtain the necessary permits and approvals for their new cooking equipment.

Cost Considerations: The switch to electric or alternative cooking methods may involve significant upfront costs for restaurants. They would need to factor in these expenses when planning their transition.

Consumer Education: Restaurants might also need to educate their customers about the changes in their cooking methods and highlight any positive environmental or safety aspects associated with the switch.

Another point of note is that of Ventless Hoods. This is a great option for Delis and Bodegas and very cost effective for smaller food service businesses in Manhattan especially where space is at a premium. You can see that video HERE:

It’s essential to note that any transition away from gas cooking would likely require careful planning and coordination to minimize disruptions to restaurant operations. The specific actions taken would depend on the details of the ban and the restaurant’s unique circumstances. Additionally, it’s possible that not all countries or regions would implement such bans, so the impact on restaurants could vary by location.

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Remember, converting from GAS to Electric Cooking Stoves in your New York City restaurant may be an imperative. Don’t take a chance call the professionals at Master Fire at (646) 772-1244.

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