Choose fuel by what the building can supply first, then by how you cook. Gas gives instant, visible heat and works with any pan. Electric suits buildings without gas. Induction heats the pan directly, responds quickly and adds less heat to the room, but needs magnetic cookware and substantial electrical capacity.
Key takeaways
- Start with the building: gas service and meter capacity, electrical panel capacity, voltage and phase.
- Gas is the flexible default for a busy line; induction gives precise control and adds the least heat to the room of the three.
- Running cost depends on local utility rates, how efficiently each appliance uses energy and how long it idles, not on the fuel alone.
- Induction only works with magnetic cookware; test every pan with a magnet before you switch.
- Changing fuel rarely removes the hood: grease-producing cooking needs exhaust whatever the heat source.
Start with what the building can supply
The first question is not which fuel you prefer but which the site can deliver. Many restaurant spaces in Canada already have natural gas, and rural or remote sites often run on propane from a tank. Adding or upsizing gas service involves the utility, a licensed gas fitter and often the landlord, and it takes time.
Electric cooking depends on the panel. A line of electric ranges, fryers and ovens draws a lot of current, and many buildings have little spare capacity. Know the service size, the voltage, commonly 208 or 240 volts or 600 volts in many larger Canadian buildings, and whether three-phase power is available before you choose equipment. An electrician can tell you what the panel can carry.
Mixed kitchens are common. A gas range and fryers on the hot line, with an induction hob for sauces or a front-of-house station, uses each fuel where it works best.
Heat output and control
Gas gives visible, instant heat that cooks read at a glance, and it works with any pan, including woks and pans with rounded or slightly warped bottoms. Output is rated in BTU per hour, but much of a flame's heat goes around the pan and into the kitchen rather than into the food.
Electric elements, solid tops and hot plates respond more slowly: they take time to heat up and to cool down. They are steady, simple and quiet, and they suit holding, simmering and kitchens without gas.
Induction heats the pan itself with a magnetic field. It responds quickly, holds precise settings and puts most of its energy into the pan, so less heat spills into the room. The glass surface is warmed mainly by the pan sitting on it, so spills are easier to wipe up, and most commercial units sense when a pan is lifted and stop heating.
Ventilation and kitchen heat
Changing fuel does not usually remove the hood. Most Canadian jurisdictions require an exhaust hood over cooking that produces grease-laden vapour, whether the heat comes from a flame, an element or an induction coil. Check with your local building and fire officials before counting on a fuel choice to change the hood.
Fuel does change what the hood and the air conditioning have to handle. Gas burners add combustion products and a lot of radiant heat to the kitchen, which the exhaust and make-up air systems must remove. Induction and many electric appliances put less waste heat into the room, which can make the kitchen more comfortable and may reduce the ventilation and cooling load; your mechanical designer can size that.
Running cost factors
No fuel costs the least everywhere. What an appliance costs to run depends on local gas and electricity rates, which vary by province and utility, on how efficiently it turns energy into heat in the food, and on how many hours it sits idle at temperature. Compare with your own utility bills rather than a general rule.
- Utility rates: gas and electricity prices, and for electricity any demand charges on peak draw.
- Appliance efficiency: induction hobs and electric fryers put more of their energy into the pan or the oil than open flames do; ENERGY STAR ratings help compare models where they exist.
- Idle time: equipment left on between rushes burns energy doing nothing, while induction draws cooking power only when a pan is on it.
- Heat in the room: waste heat raises air conditioning and make-up air costs.
- Installation: new gas lines, a larger electrical service or a panel upgrade can outweigh the difference in energy costs for a long time.
- Utility programs: some Canadian gas and electric utilities have offered incentives for high-efficiency commercial kitchen equipment, so ask yours whether one applies before you order.
Induction: cookware and practicalities
Induction only heats cookware that a magnet sticks to. Cast iron, carbon steel and magnetic stainless steel work; plain aluminum, copper and glass do not unless the pan has a magnetic base made for induction. Test every pan in the kitchen with a fridge magnet before switching, and budget for replacing the ones that fail.
Flat bottoms matter. A warped pan loses contact with the surface and heats unevenly, and because most units stop heating when the pan lifts, tossing a sauté works differently than on gas. Induction wok units use a curved surface and a matching round-bottomed wok.
Glass tops are tough but not indestructible. A dropped heavy pot can crack one and dragged pans scratch it, so lift rather than slide, and keep the air vents under the unit clear so the electronics stay cool.
- Countertop induction hobs: single or double units for sauces, eggs, stations and catering; low-output models may plug into a standard outlet, higher-output ones need a 208 or 240 volt circuit.
- Drop-in units: built into a counter for buffets, action stations and front-of-house cooking.
- Induction ranges and wok ranges: full line equipment that usually needs substantial three-phase power.
- Induction warmers: low-power units that hold food in chafers or pans at serving temperature.
Gas and electric in practice
Gas appliances are built for natural gas or propane, and switching between them takes the manufacturer's conversion kit. Plan on a licensed gas fitter for every connection; provincial gas safety authorities regulate who may do the work. Do not count on gas equipment to keep cooking through a power cut: many hood installations interlock the gas supply with the exhaust fan, which shuts the gas off when the fan stops.
Electric equipment is rated for a specific voltage and phase, and running an element below its rated voltage cuts its output: a 240 volt element on a 208 volt supply gives roughly a quarter less heat. Confirm the supply before ordering, because special-order and freight equipment is not returnable once it has been delivered in good condition.
Hot plates and portable burners fill gaps. Countertop gas or electric hot plates add burners to a line or prep area, and portable butane burners are common for catering and tableside cooking. Many fire codes restrict how butane canisters are used and stored indoors, so check with your local fire department before relying on them.
How to decide
Whichever fuel you choose, confirm voltage, phase and gas type with your trades before ordering, and check that each appliance carries a certification mark recognised in Canada for its fuel.
- Choose gas when the building has adequate gas service, the menu depends on high heat, woks or searing, and cooks are trained on flame.
- Choose electric when there is no gas, the menu runs on steady, moderate heat, or the building restricts gas.
- Choose induction when precision, a cooler kitchen, easy cleaning or front-of-house cooking matter most and the electrical service can carry it.
- Mix fuels when different stations need different strengths, as many kitchens do.
Common questions
Is induction cheaper to run than gas?
- It depends on local utility rates and how you cook. Induction puts more of its energy into the pan and draws cooking power only when a pan is on it, but in many areas electricity costs more per unit of energy than natural gas, so compare using your own rates.
Do I need special pans for induction?
- Yes. Induction only heats cookware a magnet sticks to, such as cast iron, carbon steel and magnetic stainless steel. Aluminum and copper pans work only if they have a magnetic base made for induction.
Does an induction kitchen still need a hood?
- Usually. Most Canadian jurisdictions require an exhaust hood over cooking that produces grease-laden vapour regardless of the heat source. Induction can reduce the heat load on the ventilation, but confirm the requirements with your local officials.
Can I run gas equipment on propane?
- Yes, if the appliance is built or converted for propane. Order the propane version or have a licensed gas fitter install the manufacturer's conversion kit, since natural gas and propane use different orifices and pressures.
What voltage do commercial electric cooking appliances need?
- Most run on 208 or 240 volts, single or three phase, and some are offered for the 600 volt service in many larger Canadian buildings. Small countertop units may plug into a standard 120 volt outlet, so check the rating plate against your supply.