From bustling restaurants to high-volume catering operations, gas remains the preferred choice for chefs thanks to its instant heat control, reliability, and cost efficiency.

While sustainability goals are driving conversations about electrification, the financial reality for hospitality businesses cannot be ignored.

For large commercial kitchens, costs can escalate into tens of thousands of pounds, creating a major financial burden for an industry already under pressure from rising energy bills and economic uncertainty.

Gas also remains more affordable to run at around 6p per kWh compared to 26p for electricity, gas cooking helps businesses manage operating costs while maintaining high standards of service.

As policymakers consider future energy strategies, it is essential to recognize the critical role gas plays in the UK’s hospitality sector. Any transition plan must include financial support, phased timelines, and practical solutions to avoid jeopardizing thousands of businesses and jobs.

Mike Foster, CEO of the trade association EUA said:

“For so many, gas is not just a fuel—it’s a foundation for the UK’s culinary excellence. Too many policymakers have ignored the challenges of decarbonising cooking. It is time to put this right and have an adult conversation about decarbonising kitchens.

“For some electric appliances might be an option but for others, keeping gas must be something they consider. Greening the gas network would allow the hospitality industry to go green while still using their gas hobs.”