Natural-Gas-Fired or Electric Equipment:
Choosing the Right Energy Source Depends on Several Factors
Some decisions are easy to make. Fish or chicken? Paper or plastic? Sausage or pepperoni? When it comes to natural-gas-fired or electric cooking equipment, the choice isn't always as simple. There are advantages to both energy sources, and the key is working closely with clients to determine the best solution.
"It's rarely the case that one energy source is better than the other," says David Sager, product line manager at Hobart. "It depends on the individual foodservice operation's needs and situation."
Sager suggests foodservice consultants consider several factors when specifying equipment. The first place to start is to determine what a foodservice operation hopes to accomplish with a particular piece of equipment. For example, does it want to increase productivity and efficiency, expand menu options, increase production, lower energy use and costs, or reduce purchasing or service costs? How a foodservice operation intends to use a piece of equipment will help determine if natural-gas-fed or electric equipment is a better solution.
Another factor to consider is location. There is a general misconception that natural gas is more cost-effective than electricity. While this is true sometimes, it isn't always the case. Energy prices fluctuate by region and by the time of year. Natural-gas prices might be lower in one region of the country, and electricity might cost less in another region. The U.S. Department of Energy catalogs energy trends and costs. To get a better idea on costs, check out the Department of Energy's online resources for electricity and natural gas.
Equipment efficiency and recovery time are also important factors. An efficient natural-gas-fired oven might cost less to operate than an electric oven, but if it is an inefficient model, the cost savings will quickly disappear. Several resources are available to evaluate energy-efficient equipment, including ENERGY STAR® and the Food Service Technology Center.
Foodservice equipment manufacturers understand the desire for both natural-gas-fired and electric equipment and often produce both. For example, Hobart offers natural-gas-fired and electric models of its combi ovens.
"The energy source is the major difference between the two models," explains Sager. "Both are designed to ensure consistent cooking, and both offer the versatility of convection, steam and combination cooking modes."
Sager says electric combi ovens are more popular amongst chefs who have access to both energy sources, but Hobart's new gas model—which features an open burner flame directly inside the oven chamber—has a more direct energy transfer and instant temperature results.
Vulcan is another foodservice equipment manufacturer that offers both naturally gas-fired and electric solutions. The company manufactures a gas convection steamer and an electric convection steamer. The company also offers griddles in natural gas and electric models. Eric Soller, director, brand marketing at Vulcan Food Equipment Group, echoes Sager's sentiments.
"You can't say that one is better than the other, because that's not the case," he explains. "One size doesn't fit all. It may often be a personal preference. Of course, not every foodservice operation is set up for both, so they might be limited to one energy source or the other."
Lastly, consultants and foodservice operations should consider purchase cost and service needs. Natural-gas-fired equipment tends to have a higher purchase price. They also have more involved service requirements due to the larger number of components, which might translate into higher total service costs.
Click here if you have any questions concerning
this story or need additional product support from the Hobart Consultant Services
Group.
