Some say they might not survive the cost of the switch to electric.
and the National Restaurant Association. The safety commission cited recent reports that gas stoves emit unsafe levels of pollutants such as nitrogen dioxide and carbon monoxide and have been linked to cancers, respiratory illnesses and cardiovascular problems. But the city’s chefs and restaurateurs are fuming at theSojourn chef Peter Petti says cooking with a gas stove allows him to be efficient behind the line when cooking during the dinner rush.
“It’s instantaneous control cooking,” California-based chef Rachelle Boucher, who runs Kitchens to Life, a West Coast-based consultancy that teaches cooks how to turn their kitchens from gas to electric, told The Post. “It’s so much more precise than watching a flame. You can really focus on your cooking and pay attention to what’s inside the pan, not what’s underneath it,”. His restaurant kitchens are still powered by gas, and Ripert said he wouldn’t make the switch until repairs necessitated it.
“The cost to convert equipment over to induction and ensuring a commercial kitchen has an adequate electrical load can be complex and cost prohibitive for many restaurants,” he told The Post in an email.
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