Induction cookers cut kitchen temperatures by up to 10C

Restaurant kitchens have become dangerously hot during successive heatwaves, forcing some to close or reduce hours and leaving tens of thousands of kitchen staff working in “furnace‑like” conditions.

Some chefs are switching gas hobs for electric induction cooking to reduce temperatures; induction cookers heat only the food in the pans and can reduce kitchen temperatures by as much as 10C.

The move has measurable effects: a Global Cooksafe Coalition report cited a gastropub that cut energy use by almost two‑thirds and saved £9,000 on bills, and the same retrofit cut its carbon emissions by about two‑thirds.

Induction also brings quieter, cleaner and safer working conditions, makes cleaning quicker, and reduces heat loss so fridges and air conditioning need to work less hard; chefs have reported reaching wok temperatures of 350–400C and finding the equipment more controllable.

However, many chefs remain reluctant to change, and the article does not specify the sample size or duration for the reported savings and temperature reductions.