Listening to a podcast on a restaurant kitchen that went all electric. I’ve been publicly skeptical about this application in the past, but their experience is really interesting:

- It’s way less hot in the kitchen. Employees are less confrontational and more productive.

- Far fewer burns and other heat related accidents that disrupt operations and harm employees.

- When he cooks on gas it feels like going from a Ferrari to a Civic. It’s slow and not as precise.

- Much faster to clean at the end of the service.

- No energy cost increase.

Some other things he believes are the case:

- Far lower levels of air pollution, which can be alarmingly high in gas kitchens despite having code compliant ventilation.

- Happier employees with less turnover.

- Longer pot/pan life