When chef Mike Lanham was building out his new tasting menu restaurant ... induction stoves. A former competitive cyclist, he tries to nourish a healthy environment in his kitchen.

While the television series The Bear portrayed frenzied, sweaty restaurant workers ... reason is that fine-dining kitchens almost exclusively use electric-powered appliances instead of gas.

In a nation divided over just about everything, it’s no wonder that the gas stove debate caught ... that advocates going electric in commercial kitchens. Stuffy, hot kitchens are common at ...

Larger kitchens usually allow for the luxury of separating the cooktop from the oven. The prices of different stoves run the gamut from just a few hundred dollars for the most basic electric or ...

Gas ranges require you to have either natural gas or propane service, while an electric or induction range will work as long as you have a 240-volt electric line in your kitchen. (If you don’t ...

Electric stoves ... Commercial kitchens rely primarily on gas cooking, said Bryan Voltaggio, a Maryland-based chef who owns a restaurant called Thacher & Rye. His restaurant experiments with ...

said the vegetable-forward restaurant he is planning to open this fall (EYV stands for Eat Your Veggies) will feature all-electric appliances in the kitchen, including induction cooktops.

The Ohio Restaurant Association questions the need for a ban. “Traditionally, gas stoves have been an efficient way to cook in high-volume kitchens ... dishes quickly. Electric burners don ...

induction appliances keep commercial kitchens cooler and make cleanup as simple as a few wipes with a rag. Zoe’s embrace of electric cooking puts him at odds with the larger restaurant industry ...