All-electric Cooking Fosters the Development of Low-carbon Dining

Improving energy efficiency of cooking equipment is a crucial step for the catering industry to achieve low-carbon transformation. In recent years, all-electric cooking has become more widely adopted, as it brings cost savings and reduces energy usage, resulting in lower carbon emissions. In Hong Kong, many restaurants have fully adopted electric cooking equipment to strengthen their competitiveness and stand out in the industry.

To help the industry move towards a low-carbon future, CLP partnered with the City University of Hong Kong to conduct a study comparing the performance of commercial electric cooking equipment versus gas cooking equipment. The study found that electric cooking enables shorter cooking hours, resulting in substantial energy and cost savings.

Compared to traditional kitchens, all-electric kitchens can create a cleaner and more comfortable environment. Firstly, the induction cooker heats the cooking appliance directly which reduces heat loss to its surroundings, keeping the kitchen cooler and more comfortable. Secondly, gas cooking requires a ventilator to supply the air needed for combustion in the kitchen. The ventilation fans generate a lot of noise. Alternatively, all-electric kitchens operate more quietly. Thirdly, all-electric kitchens do not release by-products from gas combustion, which helps improve indoor air quality and greatly benefits the health of kitchen workers.

In addition to commercial electric cooking research, we offer in-depth energy analysis programmes for various industries, including hospitals, shopping malls, and data centres. Our programme encourages companies to incorporate innovative technologies to increase the effectiveness of energy conservation and carbon reduction. If you want to learn more, please visit Commercial Electric Cooking (clp.com.hk).