Gas Ovens and electric powered ovens are usually used in bakeries and restaurant since, they make it easier for the staff and chefs to finish or create the meals they need to make. Many kitchens have been using gas ovens in their restaurant and bakeries because of the advantages in its way of cooking foods.
Electric vs. Gas
Both electric and gas ovens operate with radiant heat. In an electric oven, electricity flows through a mesh of elements that generate heat to cook your baked goods. In a gas oven, on the other hand, propane or natural gas is channeled through pipes into the bottom of the oven, where it is lit by a pilot light. This means that there is inherently a slightly bigger risk with using gas since additional fire safety precautions must be taken into consideration in comparison to electric.
The Mobility
In terms of commercial kitchen equipment, electric ovens have their own advantages. Most notably, electric ovens can go anywhere – all you need is an outlet with the appropriate wattage and amperage. Gas ovens, on the other hand, need to be connected to a gas line, which is a huge limitation in terms of where you can install your oven. Basically, you can only put a gas oven in the exact spot where the gas line comes into the bakery. And if you need to move the oven to clean, service or sell it, then you have to hire a professional to safely disconnect your oven from the gas line. With an electric oven, you and your assistants can move it around yourselves with very little hassle.
Going Green
Today, there are significantly more options when it comes to acquiring electricity. As recently as 10 or 20 years ago, the only way you could power a bakery was by purchasing electricity from a utility company. With the evolution of solar energy options, some bakeries have been cutting the cord to the electric company and installing solar panels instead.
