Jason Toledano has been the CEO of WATTCO, Inc., a worldwide leader in electronics manufacturing, for the past decade.
Gas cooking has been a mainstay of food preparation for hundreds of years. So, when the U.S. Consumer Product Safety Commission brought up the concept of banning gas stoves, it should come as no surprise that the idea was met with a knee-jerk reaction of shock and outrage—not only among households but restaurants and food industry producers, too. Along with the push from New York’s Clean Energy Initiative to transition to electric, proponents of gas heating worry about a future without gas stoves.
For the near future, a ban on gas stoves is unlikely. Still, the concept forced many companies to face the issue head-on. With gas systems already in place, many don’t want to consider alternative options unless forced to.
Their concerns are understandable, but they’re also a limited perspective of the gas versus electric debate—especially in the food industry. Cooking over an open flame has been standard since the dawn of civilization, but with the technology available today, we can consider other options.
Health And Safety
The U.S. Consumer Product Safety Commission’s primary concern was about natural gas’s impact on indoor air quality. Without proper ventilation, gas emits nitrogen dioxide at levels that put individuals at risk for lung infections, asthma and more. Food production companies must adhere to strict safety regulations around open flames and the harmful gasses they produce.
Electricity, by comparison, produces no indoor pollutants. With advanced controls, companies also can set thresholds for automatic shutdowns to protect staff and equipment. Gas flow can be halted with a valve, but turning off electricity severs the energy entirely, leading to safer and more immediate shutdowns when necessary.
Energy Accessibility
The main challenge with electricity is accessibility. Even with a trend toward decentralizing from cities to suburbs, the most potent electric grids remain near heavily populated areas. Companies without access to a reliable electric grid may not have the wattage to rely on electric-powered industrial equipment.
Electric outages pose another problem. Companies can plan around rolling, scheduled outages, but unexpected outages can disrupt operations, damage equipment and leave employees unsure when the power will return.
Gas doesn’t face these same challenges. Without reliance on electric grids, existing gas infrastructure may be a better fit for remote locations or companies located “off the grid” because operations can continue even during outages.
There’s no quick fix to expanding electric grids and accessibility. If a natural gas ban ever comes to reality, state and federal governments will play an essential role in smoothing the transition. Due diligence will be crucial, as moving too quickly or imposing immediate bans on open-flame cooking will instigate an even stronger backlash.
Increasing demand for electric heating equipment will also require more technicians for installation and service. Governments should strategize a plan to offer subsidies or offset tax dollars to fund additional education.
Cost Comparisons
Gas is undoubtedly cheaper at the source, especially in remote areas. Limited electric grid accessibility can lead to exorbitant electric costs—if the wattage is even available in the first place.
Electric equipment also requires a significant initial investment. For companies with fairly new gas-powered equipment, replacing it so soon may not make financial sense, especially when accounting for the facility downtime required to install new infrastructure.
Still, it’s worth comparing short-term advantages with long-term costs. Open flame heating requires large, expensive chimneys to ventilate fumes, adding installation and maintenance costs. Staff must be trained and certified. Gas equipment in general requires more frequent inspections, which halts operations entirely several times a year. All this can inflate the total cost of ownership and offset short-term savings.
Gas is also just, in general, an inefficient energy source. Although it can produce a massive amount of power, generally, only 40% of the energy consumed is transferred to cooking food. Gas-powered equipment also carries a risk of thermal shock, forcing companies to keep the flames constantly running even if they’re not producing food.
By comparison, electric heating only consumes the amount of power needed. Reduced government regulations mean companies can automate more steps of the process, saving on labor costs.
Production Quality
The heat and consistency of open-flame cooking vary with each flicker, but electricity produces a steady, consistent temperature. Depending on your use case, this may be either an advantage or a disadvantage.
When consumers buy a pack of frozen french fries, they expect every batch to be precisely the same. If open flame variance means one batch was pre-baked more than others, the fries may end up overcooked when a consumer follows the instructions on their pack. In cases like these, electric heating may provide more precise temperature control to ensure every batch leaving the factory meets the company’s quality standards.
On the other hand, an open flame can offer a unique warmth and charm that customers appreciate, especially in the restaurant industry. Flame-cooked foods may add seared textures or smokey tastes. The variance may add authenticity and personality for restaurants or food producers that thrive on a family-owned, “baked fresh in small batches” marketing angle.
Taking A Hybrid Approach
The good news for food producers is that this doesn’t have to be an either/or situation. It’s increasingly more common for companies to engineer custom electric additions that supplement existing gas infrastructure, such as infrared food processing equipment, which allows the best of both worlds. Compared to a full rebuild of electric infrastructure, this can be more affordable and help companies transition in the direction that’s best for them.
Gas-powered heating may be best for your specific area or type of food production—but don’t just assume so because that’s how it’s been done up until now. Perform a thorough cost/benefit analysis and dig into the numbers. If you find the long-term savings justify the short-term costs, then maybe it’s time for a change.
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