Powering the Future: Why Commercial Kitchens Are Going Electric and What It Takes to Get There

Gas is out, and electric is heating up. More commercial kitchens are ditching the flames in favour of smarter, cleaner, all-electric setups—and it’s not just about sustainability. In this session, we’ll dive into why top chefs, restaurateurs, and venues are embracing electrification, what benefits they’re seeing (think: faster cook times, cooler kitchens, and lower emissions), and what hurdles still stand in the way. From infrastructure challenges to upfront costs, we’ll unpack the realities of going electric—and why it might be the smartest move your kitchen makes this decade.