5 ms·
They're starting to make the switch. Here's one example: https://www.youtube.com/watch?v=QfbYtJXa858#t=4m13s https://www.youtube.com/watch?v=QfbYtJXa858#t=4m13s
by knifie_spoonie 2y ago
They're starting to make the switch. Here's one example: https://www.youtube.com/watch?v=QfbYtJXa858#t=4m13s https://www.youtube.com/watch?v=QfbYtJXa858#t=4m13s
- easy_bake96 2y agoThis seems to be coming more from an environmental standpoint, not being effective
- vel0city 2y agoI'm not entirely sure, but FWIW I think there might be something behind the fact a lot of restaurants historically had a lot of gas connections compared to electrical making it relatively cheap and easy to continue with gas. Meanwhile, especially at a restaurant scale, swapping out that much gas infrastructure could mean literally close to a megawatt of peak power for all equipment installed at a large restaurant compared to just continuing on using the same gas pipes that have been there for decades to almost a century in some cases. That and there's probably a lot of "this is how I've always done it" in some industries. I'm just an outsider though, so I'm entirely open to these ideas being refuted. If the energy cost difference to run a stove isn't that much different at current market rates in terms of overall COGS, but it'll cost you six figures to redo your whole kitchen, you're probably not going to switch. This gets continued on when the next tenant moves in. There's plenty of gas capacity here but barely enough electrical to run all the lights. Do you renovate to add enough electrical or just continue running gas?
- smegsicle 2y agohe said he was using electric before, so obviously it's an upgrade from that he also completely avoids the question and implies that "those guys" (other celebrity chefs) don't use it because they don't have "fantastic kitchens" like he does