Even if a building’s heating and domestic hot water system is entirely electric, it is still critical to also electrify the cooking equipment. Although in residential applications cooking energy is not significant as compared to heat and hot water, switching to electric cooking entirely eliminates the need for a gas connection to a building which is one of the cost savings benefits of electrification. For a restaurant on the other hand, cooking energy can be greater than 30% of annual energy consumption and therefore becomes much more critical to decarbonize.
