Gas or Induction? The 2026 Commercial Cooking Equipment Decision for Australian Kitchens
Choosing commercial cooking equipment used to be a simple question: how many burners do you need. In 2026 it is not. The decision now sits at the meeting point of three things that did not used to matter much — the energy your kitchen runs on, the floor space each appliance earns back, and the compliance path your state or council expects a new building to follow.
Those three forces pull in different directions depending on where you trade. A new fit-out in central Melbourne faces a very different rulebook from a regional pub in Queensland or a cafe in Perth. Get the read wrong and you either over-build for a regulation that does not apply to you, or you specify gas into a project that will not be allowed to connect it.
This guide works through the decision the way an experienced fit-out would. It starts with where Australia actually stands on gas in 2026, state by state, because that is the part most general advice gets wrong. Then it covers the gas-versus-induction question on the numbers, and finally the part operators most often get backwards: matching the configuration — benchtop, freestanding, oven range, griddle combo or wok — to the business, rather than buying a single appliance and working around it.
Where Australia actually stands on gas in 2026: state by state
There is no national gas ban in Australia. The shift toward all-electric kitchens is being driven state by state and council by council, and the detail varies enormously. Three things decide what applies to you: which jurisdiction you are in, whether the premises is a new build or an existing one, and in some places the size and type of the building.
The short version is that the Australian Capital Territory, Victoria and the City of Sydney are leading, and the rest of the country has no mandate at all — with several states actively backing gas. Here is the picture in detail.
Australian Capital Territory: the strictest, and already in force
The ACT was the first jurisdiction in Australia to act, and its rules are live now, not pending. A regulation preventing new gas network connections to buildings commenced on 8 December 2023. It applies to all residential buildings, commercial land-use zones and community facility zones. Industrial zones are excluded, because some gas-reliant activities cannot readily electrify, and a limited exemption process exists for hard-to-transition businesses.
A new connection includes the work to install a gas meter where one does not already exist. In practice, that means a new commercial kitchen built in a commercial zone in the ACT cannot get a new reticulated gas connection. The Territory has also legislated to phase out all of its existing gas connections before 2045, in line with its net-zero target. If you are fitting out in Canberra, design electric from the start.
Victoria: new builds go all-electric from 1 January 2027
Victoria has been phasing out new residential gas connections since 1 January 2024 for homes that need a planning permit. From 1 January 2027, the requirement broadens: all new homes and most new commercial buildings must be built all-electric, with no new gas connection. Government statements have been explicit that this includes commercial kitchens.
The carve-outs matter. New industrial, manufacturing and agricultural buildings are excluded. Existing commercial buildings are not required to electrify — an existing kitchen can keep its gas and even replace gas equipment with gas. LPG is unaffected. And projects that have made substantial progress before the date may still secure a gas connection where a building surveyor certifies an exemption under the Building Act. So the line is clean: a new commercial premises in Victoria from 2027 is all-electric; an existing one is not forced to change.
New South Wales: no statewide ban, but the City of Sydney and a growing list of councils
New South Wales has no statewide gas ban. The state government ruled one out in 2023, and outside the councils that have acted on their own, gas remains fully available for new and existing premises.
The City of Sydney is the exception that gets the headlines. Its all-electric planning controls received final approval in October 2025. From 1 January 2026, new residential developments must use electric cooktops, ovens and heating. From 1 January 2027, the all-electric requirement extends to new large commercial buildings — offices over 1,000 square metres — and hotels and serviced apartments with more than 100 rooms.
There is one carve-out that matters directly to hospitality, and it is easy to miss: newly built cafes and restaurants in the City of Sydney can still connect to gas, provided the build includes the pipes, space and electrical capacity for future electrification. Food and beverage premises inside affected mixed-use developments keep the same allowance. Existing buildings and renovations are not affected at all.
Beyond the City of Sydney, a growing list of NSW councils have moved to ban gas appliances in new residential development, including Parramatta (which extends to non-residential development in its city centre), Waverley, Lane Cove, Hornsby Shire, the City of Newcastle and Canada Bay, with others consulting on similar changes. These are residential-focused and council-specific. If you are building in NSW, the single most useful thing you can do is get written planning advice for your exact site, because the answer changes at the council boundary.
Queensland: no mandate, with gas backed as a firming fuel
Queensland has no building electrification mandate and no new-gas-connection ban. If anything the state is moving the other way: its 2026 energy settings repositioned gas as a critical firming fuel for the grid, with new gas-fired generation being tendered to support reliability as the system changes. For a Queensland operator, gas is fully available for new and existing kitchens, and there is no regulatory pressure to electrify a fit-out. The case for induction in Queensland is an efficiency and kitchen-comfort case, not a compliance one.
Western Australia: no mandate, and plenty of domestic gas
Western Australia has no building gas ban and no electrification mandate. WA also runs its own domestic gas reservation policy, which sets aside a share of LNG output for the local market, so domestic gas supply is comparatively secure. A new commercial kitchen in WA can specify gas without a compliance obstacle. As everywhere, the long-run direction of energy prices and the efficiency gap still make induction worth costing properly, but nothing in WA forces the decision.
South Australia: no mandate, on a renewables-heavy grid
South Australia has no statewide gas connection ban or all-electric building requirement. SA runs one of the most renewable-heavy grids in the country, which shapes the long-term energy conversation, but there is no regulation requiring a new kitchen to be electric. Gas remains available for new and existing premises.
Tasmania: no mandate, and very little gas to begin with
Tasmania has no gas ban or electrification mandate for buildings. It is also a special case, because reticulated gas penetration in Tasmania is low and the grid is heavily hydro-based, so a large share of Tasmanian kitchens already run electric by default. Where a gas network connection exists, gas is available; in much of the state the practical choice is electric anyway.
Northern Territory: no mandate, in a gas-producing jurisdiction
The Northern Territory has no building electrification mandate and no new-gas-connection ban. The NT is a gas-producing jurisdiction, and gas remains fully available for commercial kitchens. The decision there is purely commercial and operational.
What this means wherever you are
Pulling it together, the rule of thumb is simple:
| Jurisdiction | New gas connection for a new commercial kitchen? | Status in 2026 |
|---|---|---|
| ACT | No, in commercial zones | New gas connections prevented since Dec 2023 |
| Victoria | No, for new builds from 1 Jan 2027 | New homes and most new commercial all-electric |
| NSW — City of Sydney | Cafes and restaurants yes (must be electrification-ready); large commercial and hotels no from 2027 | Council all-electric controls approved Oct 2025 |
| NSW — rest of state | Yes (some councils restrict new residential) | No statewide ban |
| Queensland | Yes | No mandate; gas backed as a firming fuel |
| Western Australia | Yes | No mandate; domestic gas reservation |
| South Australia | Yes | No mandate |
| Tasmania | Yes, where a network exists | No mandate; low gas penetration |
| Northern Territory | Yes | No mandate; gas-producing jurisdiction |
So if you are fitting out a new large premises or a hotel in Victoria or central Sydney, you are designing all-electric. If you are building a new commercial kitchen in the ACT, you cannot get a new gas connection. Almost everywhere else in Australia today, gas is still on the table for new and existing kitchens. Planning controls change and councils keep moving, so confirm the rules for your exact address before you commit a design.
One thing holds true regardless of where you trade: even where gas is permitted, designing for electrification — leaving switchboard headroom and the physical space for it — is cheap insurance against an expensive retrofit later. The compliance detail that sits underneath all of this, including how gas equipment must be installed and ventilated, is covered in our separate guide to commercial gas cooking equipment regulations and AS/NZS 5601 compliance.
LPG, regional and off-grid sites
Most of the regulation above concerns reticulated natural gas — the gas piped to a premises from a network. LPG, the bottled gas delivered in cylinders, sits outside these bans across the country. Victoria, the City of Sydney and the ACT all leave LPG unaffected, which keeps it available for the sites that depend on it.
That matters for a large share of Australian operators. Food trucks, pop-ups, mobile caterers, remote venues, regional pubs and any site without a mains gas connection often run on LPG by necessity, and nothing in the current rules changes that. The practical points are the same as for natural gas: the appliance has to be configured for the fuel it will run on, since natural gas and LPG are not interchangeable without conversion, the install needs a licensed gasfitter, and the same ventilation and combustion considerations apply. If you are fitting out away from a gas network, LPG keeps gas cooking on the table where electrification is not practical — while the efficiency and comfort case for induction applies just as much off the network as on it.
Gas versus induction, on the numbers
The efficiency gap is the part that settles most arguments. On widely cited industry and US Department of Energy figures, a commercial induction unit transfers roughly 85 to 90 per cent of its energy into the pan, against roughly 40 to 50 per cent for an open gas flame — induction is in the order of three times more efficient. The energy a gas burner does not put into the food does not disappear. It becomes heat in the room.
| What you are comparing | Commercial gas | Commercial induction |
|---|---|---|
| Energy into the pan | ~40–50% | ~85–90% |
| Waste heat into the kitchen | High | Low |
| Effect on cooling and air-conditioning load | Adds to it | Minimal |
| Combustion gases (carbon monoxide, nitrogen dioxide) indoors | Yes | None |
| Daily cleaning | Burners, trivets, carbon | Wipe the glass |
| Speed to temperature | Fast | Faster |
| Heat control | Good, with thermal lag | Immediate and fine |
The heat that ends up in your kitchen
In an Australian kitchen in summer, waste heat is not an abstraction. A single open burner can add the equivalent of a small bar heater to the room, and your air-conditioning then has to remove it. Run a full gas line through a long lunch service in Brisbane or Perth and the cooling system is fighting the cooktops all day. A cooler line is easier on staff, easier on error rates late in a shift, and lets you specify smaller, cheaper-to-run air-conditioning. Induction surfaces stay comparatively cool because the heat is generated in the pan, not under it.
Air quality and safety
Gas flames release carbon monoxide and nitrogen dioxide into the kitchen as combustion by-products. Induction produces none, because there is no combustion. This is a ventilation and workplace-health consideration as much as an energy one, and it feeds directly into the hood decision covered further down. Induction also removes the open flame, and most units will not heat at all unless compatible cookware is present.
Control and speed
Induction responds instantly and holds a low simmer precisely, where a gas burner carries a few seconds of thermal lag and tends to cycle. It also brings water to the boil noticeably faster. For high-volume prep and for sauces that punish you for a heavy hand, that control is a genuine operational advantage, not a spec-sheet line.
Where gas still earns its place
For all the efficiency numbers, gas is not finished, and an honest guide says where it still wins. It keeps cooking through a power outage, which matters for venues that cannot afford to stop service when the grid drops — a real consideration in regional areas and through summer load-shedding. Some chefs still prefer the visible flame for wok work and for charring directly over heat, and high-BTU output remains a genuine argument in specific cuisines. Established gas infrastructure in an existing building is a sunk asset you do not have to abandon. And where a site has no three-phase supply, gas can be the faster, cheaper path to a working kitchen today. The efficiency case is strong, but it is a case to weigh against your menu and your site, not a verdict.
Induction cookware: check your pans
Induction only works with ferrous, magnetic cookware. Heavy aluminium, copper and some stainless pans will not heat at all on an induction surface, and a round-bottomed wok needs a matching concave induction unit rather than a flat hob. If you are switching a kitchen to induction, budget for compatible cookware as part of the changeover, not as a surprise on the first shift. A quick test for any pan you already own: if a fridge magnet sticks firmly to the base, it will work on induction.
None of this makes gas wrong. High-BTU workflows, established gas infrastructure and operator preference are all real, and in much of Australia gas is fully permitted and well supported. What the numbers do mean is that for a new fit-out the burden of proof has shifted. Induction is now the option to argue against, not the upgrade to justify.
Which configuration fits your business
This is where most equipment budgets are won or lost. Operators buy the wrong form factor because they think in burners rather than in workflow and floor area. The most expensive mistake is buying a single appliance and then designing the line around its limitations.
A useful starting point, by business type:
| Business type | Configuration that usually fits | Why |
|---|---|---|
| Cafe / all-day breakfast | Griddle and burner combo | Bacon, eggs and burgers on the plate; burners for pasta and sauces, in one footprint |
| Pub / bistro | Burner oven range | Roast and bake below, live cooking on top, same floor area |
| Chinese / Asian stir-fry | Dedicated wok burners (gas or induction) | Sustained high heat; ventilation and energy are the deciding factors |
| Food truck / pop-up | Benchtop unit | Compact and portable, minimal install |
| Hotel / large kitchen | Modular cooking line | Scalable, and all-electric if it is a new build under the 2027 rules in Victoria or central Sydney |
| Ghost / cloud kitchen | Induction plus combi oven | Tight footprint and energy efficiency where margins are thin |
Treat this as guidance to scale to your own layout, not a rule. The building blocks behind it are below.
Benchtop burners
Best for food trucks, pop-ups and cloud kitchens, or for supplementing a bench that is already part of the line. They are flexible and quick to install, and they come in gas and in commercial induction. The catch is the surface underneath: a benchtop burner needs a solid, heat-resistant bench doing real structural and thermal work beneath it, so the bench specification is part of the appliance decision, not an afterthought.
Freestanding burners
The traditional multi-burner range with no oven below. It earns its place in high-volume Asian kitchens that run several wok or burner stations and keep their ovens or combi ovens elsewhere. The trade-off is floor area: where space is tight, a freestanding unit is often the lowest revenue-per-square-metre choice, because the cavity under the cooktop does no work. If you are space-constrained, this is the configuration to question first.
Oven ranges
Burners on top, a commercial oven below, in roughly the footprint of a freestanding unit. For most full-service restaurants, pubs and hotels this is the highest space efficiency available: live cooking up top while a roast, a tray of vegetables or a service of lasagne runs underneath. The same square metre does two jobs. KW stocks gas oven ranges such as the CookRite AT80G6G-F six-burner unit, alongside other sizes and configurations in the same category. If you are weighing an oven range against a separate cooktop-plus-oven setup, the economics of oven choice are worth reading in full in our guide to combi oven return on investment and labour cost.
Griddle and burner combos
The hero unit for Australian cafe and diner service. A flat griddle plate handles bacon, eggs, pancakes and smash burgers while the burners run pasta, soups and poached eggs — one appliance covering an entire breakfast and all-day menu, in a small footprint. It removes the need to buy and house a separate griddle and a separate range. Gas versions are common; induction griddle combos are gaining ground in new fit-outs, particularly where a council requirement or an energy target is in play.
Wok burners and induction woks
Asian stir-fry lives on sustained, high heat, and the wok station is where the gas-versus-induction question gets most interesting — for the detail, see our dedicated guide to induction vs gas wok burners. For gas woks, the premium pick is the B+S Black range, with the UFWWD-3 and CCF-HP1S sitting at the top of the line, and Jasper as a dependable alternative. These are built for the thermal load and the duty cycle a busy wok station puts on equipment.
Where a kitchen is going electric — by choice or because a new build requires it — purpose-built commercial induction woks use a concave element matched to a round-bottomed wok and are designed for exactly this work. They remove the flame, the waste heat and the combustion gases from the line, which is a significant change in a confined wok section. A flat induction hob is not a substitute for a proper concave induction wok unit, so match the equipment to the cookware.
Griddles, chargrills and salamanders
Most cooklines also carry one or more dedicated surfaces alongside the range: a standalone griddle for volume breakfast or burger work, a chargrill for the char and the menu language that comes with it, and a salamander for finishing, glazing and melting. These are configuration decisions in their own right — how much flat-top you need, whether the menu justifies a chargrill, whether a salamander earns its bench space — and they should be planned with the range, not bolted on later, so the line flows and the extraction covers everything that needs it.
Before you switch to induction: the power supply reality
This is the surprise that catches operators after the order rather than before it. Commercial induction, and wok ranges in particular, is often three-phase and high-kW. Older buildings frequently do not have that supply sitting idle, and discovering the gap after the equipment arrives is an expensive way to learn.
Three things to confirm before you specify induction:
- Single-phase or three-phase supply. Most serious commercial induction needs three-phase power. A single-phase site may not be able to run the equipment you are pricing without an upgrade to the supply itself.
- Switchboard capacity. Adding a high-load electric line can push an older board past its rated capacity, which means a switchboard upgrade. This is one of the more common hidden costs in an electrification fit-out.
- Available amperage. Even with the right phase and a capable board, the circuit needs the headroom to deliver what the equipment draws at full load. A line that looks adequate on paper can fall short under a full cookline running at once.
A switchboard or cabling upgrade can be a meaningful cost and a real lead-time item, and it varies enormously by site, by distance to the board and by the state of the existing infrastructure. There is no honest single figure for it, which is exactly why it should be priced for your premises rather than guessed at. The fix is cheap: have a licensed electrician carry out a site power audit before you order, not after the equipment is on the dock. For the detail on commercial kitchen power supply, phases and load, see our guide to commercial kitchen power and electrical requirements.
The five-year cost picture
Ticket price is the wrong lens. The cost that decides whether a piece of equipment was a good buy is what it does to your bills and your labour across its working life. Compared like-for-like over roughly five years, the two technologies tend to trade places:
| Cost over roughly 5 years | Gas | Induction |
|---|---|---|
| Equipment purchase | $$ | $$$ (often higher upfront) |
| Installation | $$$ (licensed gasfitter and piping) | $$ (electrician; $$$ if a switchboard upgrade is needed) |
| Ventilation | $$$ | $$ |
| Energy in use | $$$ | $$ |
| Daily cleaning labour | $$$ | $ |
| Cooling and air-conditioning load | $$$ | $ |
| Future compliance risk (new builds) | Higher | Lower |
The pattern is consistent. Gas tends to win on the purchase price and lose on everything that recurs: installation by a licensed gasfitter with the associated piping and certification, ventilation, energy, the daily labour of scrubbing burners and trivets, and the cooling load it adds to the room. Induction tends to cost more upfront, plus any switchboard upgrade, and then claw that back through lower energy, far lighter cleaning labour and an easier compliance path.
Whether that maths comes out in your favour, and how fast, depends on your menu, your trading hours, your local energy prices and the state of your site. That is the honest answer rather than a headline percentage, and it is why the five-year view beats the sticker price. A kitchen that runs sixteen hours a day will recover an efficiency premium far faster than one that fires up for a short lunch service.
Dual-fuel and staged electrification
The decision is rarely all-or-nothing. For many existing kitchens the sensible middle path is a dual-fuel line: keep gas where it genuinely earns its place — a high-output wok station, a chargrill — and move the stations that gain most from induction, such as sauce work, stockpots and prep, across as equipment comes up for replacement.
Staging electrification this way spreads the capital cost, avoids a single large switchboard upgrade, and lets you learn how induction performs in your kitchen before committing the whole line to it. It also keeps a working kitchen running through the transition rather than closing for a full rebuild. The one thing to plan upfront is the electrical headroom: leave space and switchboard capacity for the induction stations you intend to add later, so each stage is a straightforward connection rather than a fresh round of supply works. For a new build in a jurisdiction that already requires all-electric, dual-fuel is not an option, but for the much larger pool of existing kitchens around the country it is often the lowest-risk way to modernise.
Ventilation: can going induction cut your hood costs?
Often, yes — though it depends on your cooking and your existing hood. Because the equipment decision and the ventilation decision are usually made separately, this is where money quietly leaks out of a fit-out. The logic runs like this:
- If you need an open flame for high-BTU or specific workflows, you are on gas, with full extraction to match and combustion by-products to remove.
- If you do not need a flame and you already have a compliant hood, induction slots straight in under the existing canopy.
- If you do not need a flame and have no existing hood, an electric or induction line can open up ventless or recirculating options, because there are no combustion gases to exhaust — only steam, grease and cooking vapours. You still need extraction, but the specification can be more flexible.
Commercial kitchen ventilation is governed by AS 1668.2, and a canopy and fan system needs to be sized by a competent HVAC engineer for your equipment and layout. The point for the buying decision is that an induction line designed at the same time as the hood can save real money on ductwork, make-up air and roof penetrations on a tight site, where a gas line locks you into full combustion extraction. Plan the cooktops and the canopy together, not in sequence.
What to check before you buy
Beyond gas versus induction and the form factor, a handful of commercial-specific checks separate equipment that lasts from equipment that becomes a service headache:
- Construction and the grade of stainless. Commercial cooking equipment lives in a hot, wet, salty, abrasive environment. The grade of stainless steel in the body and surfaces affects how it wears and how it cleans. The difference between the common grades is worth understanding before you buy, and we cover it in our guide to 304 versus 430 stainless steel.
- Warranty and reliability. A cheaper unit that spends time out of service costs more than its price tag, because a dead burner or hob during service is lost trade. Weigh the warranty and the brand's reliability, not just the purchase price.
- Parts and serviceability. Confirm that parts are available and that the unit can be serviced locally. This is one of the strongest arguments for sticking to established commercial brands over the cheapest import.
- Fit to your bench and floor. Measure the space, the bench depth and the clearances before you order, and for benchtop units confirm the bench underneath can carry the weight and the heat.
- Power and gas supply. Confirm three-phase availability and switchboard capacity for induction, or that a compliant gas connection and certified install are possible for gas, before the equipment is on its way.
- Delivery and installation. Factor in delivery, positioning and the licensed trades needed to connect and commission the equipment. KW offers Australia-wide delivery, which matters when you are fitting out away from the capital cities.
Common questions
Is gas banned for commercial kitchens in Australia?
There is no national ban. New gas connections have been prevented in the ACT since December 2023 in residential and commercial zones. New large commercial buildings and hotels in Victoria, and in the City of Sydney, must be all-electric from 2027, and Victoria's rule covers most new commercial buildings including kitchens. New cafes and restaurants in the City of Sydney can still connect to gas if the build allows for future electrification. Everywhere else — the rest of NSW, Queensland, Western Australia, South Australia, Tasmania and the Northern Territory — there is no statewide ban, and gas remains available for new and existing kitchens. LPG is unaffected throughout. Confirm the rules for your exact address before you design.
Can I use a traditional wok on a commercial induction cooktop?
Yes, with a purpose-built commercial induction wok unit. These use a concave element matched to a round-bottomed wok and deliver the sustained high heat stir-fry needs, without the flame or the waste heat of gas. A flat induction hob is not a substitute for a proper concave induction wok.
Do induction burners still need an exhaust hood?
Yes. You still have to extract steam, grease and cooking odours, and ventilation is governed by AS 1668.2. The difference is that induction produces no combustion gases, so the hood specification can sometimes be more flexible, including ventless or recirculating systems where the rules and the cooking allow. Size any canopy with a competent HVAC engineer.
What is the difference between a benchtop, a freestanding unit and an oven range?
A benchtop unit sits on top of a bench. A freestanding unit stands on the floor, usually with open storage beneath the cooktop. An oven range puts a commercial oven in that space under the burners, which is why it is the most space-efficient of the three for a full-service kitchen.
What power supply does commercial induction need?
Commercial induction, and wok ranges in particular, is often three-phase and high-kW. Before ordering, confirm whether your site is single-phase or three-phase, whether the switchboard has capacity, and whether the circuit has the available amperage. A site power audit by a licensed electrician answers all three and is far cheaper than discovering a shortfall after delivery.
Is induction more expensive than gas?
Usually more expensive to buy, and often cheaper to own. Induction tends to cost more upfront, and may add a switchboard upgrade, then recovers that through lower energy use, much lighter daily cleaning labour and a smaller cooling load. Over a five-year horizon the two technologies frequently move toward parity or favour induction, depending on your menu, hours and energy prices.
Which configuration is best for a cafe?
For a breakfast or all-day cafe, a griddle and burner combo usually does the most work in the least space: the plate handles eggs, bacon and burgers while the burners run pasta, soups and poached eggs. A full-service restaurant or pub leans toward an oven range, and a high-volume Asian kitchen toward dedicated wok burners.
If I build with gas now, will I have to rip it out later?
In most of Australia, no — existing buildings are not being forced to electrify, and you can keep and even replace gas equipment with gas. The risk is concentrated in new builds in jurisdictions with all-electric rules. The low-cost hedge, wherever you are, is to design for electrification by leaving switchboard headroom and the physical space for electric equipment, so a future switch is straightforward rather than a major works job.
Does induction work in a power outage?
No. Induction needs electricity, so it stops in a blackout, where gas keeps cooking. For venues that cannot afford to halt service during an outage, this resilience is a genuine point in favour of keeping at least some gas or LPG capacity, particularly in regional areas.
Will my existing pans work on induction?
Only if they are ferrous and magnetic. Heavy aluminium, copper and some stainless cookware will not heat on an induction surface, and a round-bottomed wok needs a matching concave induction unit. A simple test: if a fridge magnet sticks firmly to the base of a pan, it will work. Budget for compatible cookware as part of any switch to induction.
What is the difference between natural gas and LPG for a commercial kitchen?
Natural gas is reticulated to a premises through a network; LPG is bottled gas delivered in cylinders. LPG is common for sites without a mains gas connection, such as food trucks, regional venues and remote sites, and it sits outside the all-electric building rules. Appliances are configured for one fuel or the other and are not interchangeable without conversion.
Can I run a dual-fuel kitchen?
Yes. Many existing kitchens keep gas where it earns its place, such as a high-output wok or chargrill, and move other stations to induction as equipment is replaced. Staging electrification this way spreads the cost and keeps the kitchen running. Leave switchboard headroom upfront so each induction station is a simple connection later. A new build under an all-electric rule cannot use this approach, but most existing kitchens can.
The KW position
Specifying cooking equipment in 2026 is a space, energy and compliance decision, not a count of burners. The kitchen that holds its value is the one designed around its workflow, its floor area and where the regulation is going — which for new builds increasingly means designing for electrification even in the states where gas is still fully allowed today.
KW Commercial Kitchen stocks the full range to build that line: gas oven ranges, freestanding and benchtop burners, griddle combos, chargrills, salamanders and commercial woks, across more than 170 brands. The right answer depends on your menu, your floor plan, your power supply and your five-year plan, not on a single product.
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