Commercial Kitchens Not Ready To Forsake Gas, But Can Profitably Cut Carbon

Full electrification remains out of reach for most in the food-service industry, according to an industry expert, but tons of carbon emissions could be prevented immediately by adopting high-efficiency gas equipment.

Richard Young, director of the Food Service Technology Center at Frontier Energy, sees the industry eventually shifting to induction—that miraculous technology that heats your cookware and not your cooktop.

“Induction is coming on strong. Major manufacturers have been making induction equipment, and I’ve been testing induction equipment for 20, 25 years, and induction is a superior technology,” he said in a webinar hosted by the Midwest Energy Efficiency Alliance. “Our studies bear out that this is the technology of the future. Regardless of decarbonizing, this is the technology of the future.”

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