Gas vs. Induction Cooking : Which one is the best?

It’s one of the most hotly debated questions in commercial kitchen design right now. Gas has been the professional default since commercial kitchens existed. Induction is increasingly capable, increasingly available, and increasingly cost-competitive. But which one is actually right for your operation, and what does the decision really cost you?

This guide cuts through the noise. We break down upfront costs, running costs, ventilation requirements, cooking performance, safety, and the practical realities of operating each technology in a Melbourne commercial kitchen. By the end, you’ll have a clear framework to make the right call for your concept, your building, and your budget.

One upfront note: this is not a question with one right answer. The correct technology depends on your menu, your volume, your building, your energy supply, and your budget. What follows is the honest numbers and the decision framework to choose confidently

How Each Technology Works, and Why It Matters

Gas cooking

Gas burners combust natural gas or LPG to produce an open flame that heats the pan through convection and radiation. Gas delivers instant, highly controllable heat that experienced chefs know intuitively, visible flame feedback, immediate response, and the intense direct heat that makes wok cooking and open-flame technique possible.

The downside of combustion is significant heat loss. Typically 40–55% of the energy a gas burner produces escapes into the ambient environment rather than entering the pan. In a Melbourne commercial kitchen already running at high temperatures, that waste heat directly increases the load on your ventilation and air conditioning systems,  a real and ongoing cost.

Commercial induction cooking

Induction technology uses electromagnetic fields to generate heat directly within the base of a compatible pan. The cooktop surface itself stays relatively cool, only the pan heats up. This makes induction dramatically more energy efficient: typically 85–90% of input energy goes directly into the pan.

The practical trade-offs: induction requires induction-compatible cookware (cast iron or stainless steel with a magnetic base), and it requires a robust electrical supply. In older Melbourne commercial premises, the switchboard may need upgrading to support high-draw induction units,  a cost that must be factored into any comparison.

Browse our commercial induction cooking range and gas cooktops and oven ranges.

Upfront Cost Comparison

When comparing upfront costs between gas and induction cooking, the reality is more complex than it first appears.

Gas equipment is typically easier to access and comes in a wide range of price points, making it a cost-effective option at the start. However, installation requires a licensed gasfitter, and costs can increase depending on how close your site is to an existing gas supply and what local compliance rules apply.

Induction units, on the other hand, usually come with a higher purchase price, especially for quality commercial models. That said, prices have dropped in recent years, making them more accessible than before. While you avoid gas installation entirely, induction systems may require upgrades to your electrical supply. In older buildings, this can be a significant added cost due to the need for higher-capacity switchboards.

Ventilation is another key factor. Gas cooking requires a full commercial extraction canopy to manage heat and combustion gases. Induction systems generate less ambient heat, which means you may be able to use a smaller or even ductless canopy, reducing both upfront and installation costs.

Cookware also plays a role. Gas works with all types of cookware, so there are no additional expenses. Induction, however, requires compatible cookware, meaning you may need to replace existing pots and pans if they are not suitable.

From a compliance perspective, gas systems need certification and ongoing safety checks. Induction setups are simpler in this regard, as they only require standard electrical compliance with no gas-specific certifications.

In short, gas may look cheaper upfront, but once you factor in installation, ventilation, and compliance, the gap can narrow. Induction may require a higher initial investment, but it can reduce complexity and ongoing requirements depending on your setup.

Running Costs: The Numbers and the Caveats

Energy efficiency:  Where Induction Wins on Paper

Commercial gas cooking converts 40–55% of input energy into useful cooking heat. Commercial induction converts 85–90%. On pure energy-in-to-heat-out terms, induction wins clearly.

However, the financial value of that efficiency depends entirely on the relative cost of gas versus electricity in your area. In Victoria, commercial electricity rates are substantially higher per unit of energy than commercial gas rates. 

In many cases, the efficiency advantage of induction is partially or entirely offset by the higher cost per kilowatt-hour of electricity. Run your own numbers using your actual tariffs before assuming induction will cut your energy bills.

Ventilation and cooling savings:  Underestimated and real

Where induction delivers clear and consistent financial wins is in secondary costs. A gas kitchen generates enormous amounts of ambient heat. Your extraction system removes it (energy cost), and if you’re cooling your kitchen or dining room, you’re fighting it continuously (more cost). 

An induction kitchen runs significantly cooler, extraction loads reduce, air conditioning demand drops, and your team operates in a less physically punishing environment. For high-volume Melbourne operations running long summer hours, this saving is substantial.

Maintenance costs

Gas equipment involves burner components, igniters, thermocouples, and gas valves,  all of which require periodic servicing and eventual replacement. This is manageable with a good service provider but is an ongoing operational cost.

Commercial induction units have fewer moving parts and generally lower maintenance requirements. The glass-ceramic cooking surface is the main vulnerability,  commercial-grade units are built for durability, but surface damage is a replacement cost to factor in.

The practical summary: for most Melbourne commercial operations, the running cost difference between gas and induction is smaller than the debate suggests. The bigger financial case for induction is often in ventilation reduction and kitchen cooling, not direct energy savings.

Performance: What Matters on the Line

Speed, responsiveness, and control

Gas delivers instant heat and instant response, chefs read and adjust a flame visually and intuitively. For experienced cooks moving fast through a service, this familiarity has genuine value.

Induction heat-up speed is comparable or faster than gas for most tasks, and temperature precision is actually superior, digital controls allow exact, repeatable settings that open-flame cooking cannot match.

The main adjustment for chefs switching from gas is the absence of visual flame feedback. Most adapt within weeks.

High-heat and open-flame cooking: gas retains an advantage

Serious wok cooking, the kind of intense flash-heat technique used in high-volume Asian cuisine, remains a genuine strength of gas. Commercial induction wok units are improving, but a multi-burner wok station running covers at volume still typically performs better on gas.

Chargrills are always gas or solid fuel. Induction cannot replicate the direct flame contact and radiant heat that produces grill marks and chargrill flavour, this is a fundamental limitation, not a technology gap that will close.

Browse: Woks and Stock Pot Burners  |  Chargrills  |  Grillplates

Ovens and baking

Electric ovens, convection and combi, are already the professional standard for baking and roasting regardless of whether the cooktop is gas or induction. This is not a point of differentiation. If you’re moving to an induction kitchen, your oven selection stays the same.

Browse: Combi Ovens  |  Electric Oven Ranges

Safety: A Clear Win for Induction

This category has an unambiguous answer. Induction is safer than gas across every relevant measure for commercial kitchen operations:

No open flame: eliminates ignition risk from spills, linens, and combustible materials near the cooktop

No combustion gases: gas combustion produces carbon monoxide and nitrogen dioxide. Induction produces none, relevant for staff health, particularly in partially enclosed kitchens

Cooler cooking surface: the induction surface itself doesn’t heat up, only the pan. Contact burn risk is dramatically reduced

No gas leak risk: eliminates the risk of gas accumulation from line faults or appliance failure

Simpler compliance: no gas compliance certificate, no periodic gas safety inspections, no gasfitter callouts

For operations with variable staff experience levels, open-kitchen designs, or food service for vulnerable populations, the safety profile of induction is a significant and genuine advantage.

The Environmental and Regulatory Picture in Victoria

This factor is increasingly material for Melbourne operators. The Victorian Government has progressively restricted new gas connections in new commercial buildings as part of its emissions reduction agenda. For kitchens in new premises or significant fit-out renovations, the option to install gas may be limited or unavailable, and this restriction will tighten over time.

An induction kitchen runs on electricity, which in Victoria is increasingly generated from renewable sources. A gas kitchen is locked into fossil fuel combustion regardless of how clean the grid becomes. For operators with sustainability credentials, green building ratings, or customers who care about these issues, the trajectory is clear.

The Hybrid Approach: What Smart Operators Actually Do

The gas vs. induction debate is often a false binary. Most well-designed professional kitchens use both technologies, allocated to the tasks each handles best:

Gas for: wok stations, chargrill sections, stockpot burners, anywhere very high open-flame heat is genuinely needed

Induction for: sauce work, sautéing, pasta stations, precise temperature applications, anywhere safety, cleanliness, and control matter most

Electric for: ovens, combi ovens, and fryers, already the standard in most kitchens regardless of cooktop choice

A kitchen that combines a gas wok station with induction cooktops for the rest of the line gets genuine best-of-both-worlds performance: intense open-flame heat where it matters, with the efficiency, safety, and clean operation of induction everywhere else.

Browse our complete commercial cooking equipment range : gas, induction, and electric across every category.

Decision Framework: Which Is Right for You?

Choose gas (or gas-primary) if:

Your menu centres on wok cooking, chargrill, or open-flame technique

Your building has existing gas supply and adequate pressure

Electrical supply is limited and switchboard upgrade is cost-prohibitive

Your team are experienced gas cooks, retraining cost is a real consideration

Budget is the primary constraint and lower gas equipment entry cost is decisive

Choose induction (or induction-primary) if:

Your building is new or has no gas connection, and adding one is expensive or not permitted

Safety is a high priority, open kitchen, variable staff experience, or food service for vulnerable groups

Electrical supply is robust and induction-rated

Your menu doesn’t require wok cooking or chargrill as core techniques

You have sustainability commitments or green building certification requirements

Consider a hybrid approach if:

You have both gas and electrical supply available and want to match technology to task

Your menu includes high-heat wok or chargrill alongside precision cooktop work

You’re fitting out a new kitchen with no legacy equipment constraints

Talk to the MRCE Team About Your Cook Line

Whether you’re going gas, induction, or a combination, Melbourne Refrigeration and Catering Equipment stocks a comprehensive range of commercial cooking equipment across all technologies. Our team can help you specify the right cook line for your concept, volume, and building, including how your cooking equipment integrates with your refrigeration and dishwashing setup.

Browse our full commercial cooking equipment range, induction cooktops, and gas oven ranges online, or visit our showroom at 15 Station Street, Dandenong.

Call (03) 9794 8627 or email sales@melbournerefrigeration.com.au  Monday to Friday, 9:00am–5:00pm. Reach out here for an obligation-free recommendation tailored to your kitchen.

Also at MRCE: need finance options for your kitchen fit-out? We offer flexible finance so you can get the right equipment without compromising on what your operation needs. Ask us about it when you get in touch.

Phone : (03) 9794 8627

Fax : (03) 9794 7258

Email : sales@melbournerefrigeration.com.au

Address : 15, Station Street, Dandenong, Victoria 3175