It's one of the first big decisions in any kitchen fit-out or upgrade: gas or electric? There's no single right answer. The best choice depends on what you cook, where your kitchen is, what your building allows and how your costs stack up. Here's a straightforward look at the trade-offs.
How gas performs in a commercial kitchen
Gas has been the default in Australian commercial kitchens for a long time, and for good reasons.
- Instant, visible heat: Cooks can see the flame and adjust it immediately. That responsiveness matters on a busy line.
- High heat for certain cuisines: Wok cooking relies on intense, flame-driven heat around the base and sides of the wok. Jet and chimney wok burners are built specifically for this style of cooking.
- Works with any cookware: Gas doesn't care whether your pans are aluminium, carbon steel, cast iron or stainless.
- Familiarity: Most experienced cooks have trained on gas and are comfortable with it.
- Wide range of equipment: Wok tables, stock pot burners, char grills, fryers, griddles and ranges are all widely available in gas versions, including Australian-made options.
The downsides? Gas appliances release heat and combustion products into the kitchen, so good ventilation is essential. Open flames also add heat to the room, which can make kitchens hot in summer.
How electric performs
Electric commercial equipment has improved a lot, and induction in particular has become a serious option in many kitchens.
- Induction efficiency: Induction heats the pan directly, so less heat spills into the kitchen. Many cooks find induction kitchens cooler and more comfortable.
- Precise control: Electric fryers, ovens and induction units can hold temperatures very accurately.
- Easier cleaning: Flat induction surfaces wipe down quickly.
- No combustion: There are no combustion products from the appliance itself, although you still need ventilation for cooking fumes, grease and steam.
The trade-offs are real too. Induction needs compatible cookware. Large electric equipment can require a significant electrical supply, and upgrading a building's power supply can be expensive and slow. Some cooking styles, especially traditional wok cooking and char grilling over a flame, are hard to replicate exactly with electric, and many chefs prefer gas for them.
Running costs: look at your own numbers
It's tempting to look for a simple rule like "gas is cheaper" or "electric is cheaper", but it really depends on your energy tariffs, how efficient each appliance is, your trading hours and how you use the equipment. Gas and electricity prices both change over time.
The practical approach is to compare the rated energy input of specific appliances you're considering (it's on the data plate and spec sheet), estimate your hours of use and apply your actual tariffs. Your energy retailer or an energy adviser can help. Don't rely on generic savings claims.
Installation and infrastructure
Often the deciding factor isn't cooking performance at all, it's the building.
- Gas: You need a gas supply sized for the total load of your equipment, installed and certified by a licensed gasfitter, plus a suitable exhaust canopy.
- Electric: You need enough electrical capacity. A full electric line can need a substantial supply, and a switchboard or supply upgrade may be required. That work is done by a licensed electrician and may involve your electricity distributor.
If you're taking over an existing site that already has a good gas supply, sticking with gas may be the simplest and most cost-effective path. If you're building new, the rules may make the decision for you (see below).
What Victoria's rules mean for your choice
The Victorian Government has announced building electrification regulations that are being phased in from 1 January 2027. Under the government's published guidance, new commercial buildings will generally need to be built all-electric, while existing commercial buildings are not required to electrify. There are exemptions and details that matter, so check the current requirements on the Victorian Government's energy and planning websites, or ask your builder or designer, before you commit to a new fit-out.
For many operators in existing premises, that means gas cooking remains a practical option for now. We cover this in more detail in our separate article on what Victoria's move away from gas means for commercial kitchens.
Many kitchens use both
It doesn't have to be all one or the other. Plenty of kitchens run a mixed line: gas wok tables, char grills or stock pot burners where flame cooking matters, and electric or induction where precision or a cooler working environment matters more. The key is to plan your gas supply, electrical capacity and ventilation together so the whole kitchen works.
Questions to ask before deciding
- What cooking styles does my menu depend on?
- Is my site existing or a new build, and what rules apply?
- What gas and electrical capacity do I already have?
- What will installation and any upgrades cost?
- How easy is it to get parts and service locally?
Talk it through with us
At Suha Industries (Complete Commercial Catering Equipment), we manufacture Australian-made commercial gas cooking equipment in Sunshine North and supply a range of catering equipment from brands including Cookrite, Atosa, Mixrite, Simcohood and Gasmax. We can help you think through what suits your menu, your site and your budget.
Call Suha Industries on (03) 9334 5999 for free additional discounts on equipment and a free consultation.