Waring: Your Plug to an All-Electric Kitchen
In professional kitchens, the perception that gas surpasses electric is difficult to overcome. In food service, few images are more iconic than chefs cooking at gas stoves, whether heating sauté pans over white-hot flames or keeping a stockpot at an almost indiscernible simmer over gentle orange-blue flickers.
With various advantages to consider, though, it may be time to shift the paradigm in favor of the all-electric kitchen, and Waring is here to help that transition with everything from induction burners and countertop ovens to griddles and sandwich makers.
Rich Rosendale, a Waring Collective member, notes a key advantage of the all-electric kitchen: no need for a hood. Gas-powered appliances require hooded venting, but electric kitchens may not require hoods.
Rosendale lists two of his locations, Forklift and pop-up restaurant R3, as examples of electric hoodless kitchens, citing the time saved in launching the sites.
“If we had to use gas,” he says, “there would have been more inspections to get it done.”
Rosendale outfits these kitchens with griddles, pizza ovens, convection ovens, and induction burners, which are hung on the kitchen walls with magnets.
“Electric shows that you can put a restaurant anywhere,” Rosendale adds.
Rosendale also cites the influence of chef Christopher Galarza an advocate and early adopter who has called the all-electric kitchen an inevitable trend.
Without the need for gas lines to heat cooktops and ovens, chefs can assemble a battery of appliances that can function together in a primary kitchen but that can also travel as needed.
This level of portability and flexibility, key electric kitchen features for Waring Collective member Johnny Spero, is a door opener for chefs looking to start or expand catering operations, food trucks, or other off-site food-preparation work, such as providing meals to the food insecure, not to mention disaster survivors and the first responders helping them.
Waring Collective member Jeremy Umansky is a fan of the electric kitchen for its steps toward sustainability. All electric is good, he says, because that can mean a green kitchen. He also likes the modular aspect of an electric kitchen.
“We can move things around to create different stations,” Umansky says.
Working with limited space and budget, Umansky assembled an electric kitchen with no hood or walk-in fridge but with undercounter refrigeration, induction cooktops, countertop ovens, an immersion blender, and a thermal holder, among other gear.
Another Waring Collective member, Bradley Kilgore, cites speed of opening and permitting as electric kitchen advantages. His electric-appliance collection includes induction cooktops, a pasta cooker, and a blender.
With an assortment of specialty appliances, including waffle makers, pasta cookers, grills, and griddles, not to mention the revolutionary new Waring XPress™ crêpe maker and grill, Waring has a lineup of gear to outfit or augment your all-electric kitchen — the kitchen of the future, today.
Visit the Waring Commercial Products website to learn more about effective ways to build out your all-electric kitchen and hear more about Waring Commercial solutions and support.
