Gas Cooking Equipment in Australia (2025): Regulations, Energy Trends & AS/NZS 5601 Compliance Checklist
Search intent: informational → commercial investigation. This long‑form guide turns policy changes, installation standards and ventilation rules into practical decisions for Australian restaurants, takeaways, schools, hotels and healthcare kitchens. It also shows how to plan a hybrid line (gas + electric/induction), estimate energy‑cost parity and stay inspection‑ready.
- Policy trend: the ACT prevents new gas network connections to buildings from 8 Dec 2023; Victoria phases out new residential gas connections from 1 Jan 2024 via VC250; the City of Sydney adopted all‑electric controls for new developments from 1 Jan 2026, extending to large commercial buildings and hotels/serviced apartments from 1 Jan 2027. Always confirm local planning controls for your site.
- Compliance bedrock: install to AS/NZS 5601.1:2022 (licensed gasfitter; flame‑failure; pressure test; certificate), ventilate to AS 1668.2, and keep premises/equipment fit‑out consistent with FSANZ Standard 3.2.3.
- Energy reality: induction’s high cooking efficiency and lower hood loads can push total cost near parity with gas in many kitchens; pilot projects favour dual‑fuel lines that stage electrification room by room.
- Evidence wins inspections: keep the gas compliance certificate, hood calculations, CO/NO₂ checks (if measured), and FSANZ logs in one folder (“audit pack”).
Who this article is for
- Owners and project managers planning new builds/fit‑outs in 2025–2027.
- Executive chefs and operations leaders balancing wok performance with heat load and staff comfort.
- Facility managers and public‑sector kitchens facing electrification targets and procurement rules.
- Consultants and installers who need a single page to align standards, policy and purchasing.
2025 policy snapshot — where gas stands now (and what’s changing)
National & state/territory highlights
| Jurisdiction | 2025 status (new development) | What to do before you buy |
|---|---|---|
| ACT | Regulation preventing new gas network connections to buildings commenced 8 Dec 2023. Existing connections remain; transition plan to 2045 zero‑emissions continues. | For new builds, assume all‑electric infrastructure; for existing gas sites, check any extension rules and metering constraints before adding appliances. |
| Victoria | From 1 Jan 2024 via VC250, new residential developments requiring a planning permit are all‑electric (no new gas connection). Commercial kitchens: check project type and any agency/government building policies. | For mixed‑use sites, clarify whether retail food tenancy is captured by the planning instrument; plan spare electrical capacity for later conversion. |
| NSW (City of Sydney LGA) | 1 Jan 2026: indoor gas appliances restricted in new residential. 1 Jan 2027: all‑electric requirements extend to new large commercial buildings, hotels and serviced apartments within the City of Sydney LGA. | For projects in the City of Sydney, design now for fully electric operation (allowing approved exceptions and future‑proofing clauses). Other councils may follow; confirm local DCPs. |
| NSW (statewide), QLD, SA, WA, TAS, NT | No statewide prohibition on new gas in commercial kitchens as of Nov 2025, but ESD/energy reporting and planning controls may push electric readiness. | Request written planning advice for your LGA; model hood/make‑up air savings if switching heat to induction to justify electrical upgrades. |
Always check your site’s planning permit conditions and local council development control plans (DCPs). Where electrification controls apply, you may still be allowed specific gas appliances if you design for future all‑electric conversion and meet indoor air quality provisions.
Why this matters for your kitchen line
- Avoid redesign: plan electrical capacity and switchboard space now, even if you keep a high‑heat gas wok.
- Ventilation can shrink with induction—lower sensible heat reduces exhaust rates in some programs (consult your HVAC engineer for AS 1668.2).
- Procurement wins: public and education projects increasingly score for all‑electric readiness.
Gas vs electric/induction — performance, cost and emissions with kitchen‑grade numbers
| Category | Gas flame | Induction / electric | Why it matters |
|---|---|---|---|
| Cooking efficiency | ~35–45 % | ~85–92 % | More heat goes into the pan; less into the room. |
| Response | Instant, visual | Instant, precise | Both are fast; induction is exceptionally controllable. |
| Ventilation load | Higher (combustion + radiant) | Lower | Lower hood volume often reduces capex/opex (engineer per AS 1668.2). |
| Heat in workspace | High | Lower | Staff comfort and heat‑stress risk improve. |
| Maintenance | Burners/jets/FFDs | Filters/electronics | Different skill sets; plan spares accordingly. |
| Emissions | On‑site combustion (NO₂/CO₂) | Grid‑dependent | Grid gets cleaner over time; gas is direct combustion. |
Thermal efficiency ranges are indicative for open burners vs commercial induction. Real‑world results depend on pan contact, batch size, and line discipline.
Energy‑cost parity (rule‑of‑thumb)
To compare bills, convert gas MJ to “equivalent kWh” (1 kWh ≈ 3.6 MJ), then multiply by tariffs. Ventilation/make‑up air energy and heat‑rejection savings often tip the balance for induction in small kitchens and long service hours.
Include hood fan power, make‑up air heating/cooling, and heat spillage when modelling total cost.
Standards that keep you safe, legal and insurable
AS/NZS 5601.1:2022 — gas installations (what owners must ensure)
- Licensed gasfitter only. Gas work must be performed, tested and certified by a licensed practitioner for your state/territory.
- Flame‑failure protection (FFD). Verify operation during commissioning; document as‑left results.
- Pipe sizing & pressure regulation. Match to connected load; record standing/operating pressures.
- Leak test & purge. Pressure test before commissioning; keep the test sheet.
- Compliance certificate/plate. Retain copies for council, insurer and landlord.
Complex installations may require additional approvals. Your fitter should reference the current edition and manufacturer instructions.
AS 1668.2 — mechanical ventilation of commercial kitchens
- Size exhaust and make‑up air for the appliance line (gas loads are typically higher). The standard sets capture and containment criteria.
- Hood choice (wall/island, canopy height, overhang) and side panels affect performance and fan energy.
- Induction often enables smaller hood volumes; confirm with your HVAC engineer and certifier.
Kitchen exhaust design should be coordinated early with the equipment spec—don’t treat ventilation as an afterthought.
FSANZ Standard 3.2.3 — food premises & equipment
- Surfaces, fixtures and fittings must be cleanable, non‑absorbent and in good repair.
- Provide adequate ventilation, lighting, water and waste management to maintain food safety.
- Keep the facility fit‑out (floors/walls/ceilings) consistent with council guidelines and Safe Food Australia.
Working in heat (WHS)
- Rotate tasks, provide cool drinking water, schedule breaks and monitor symptoms.
- Reduce radiant load where possible (induction, insulated panels, lids) and improve air movement around stations.
- Gas compliance certificate + commissioning sheet (pressures, FFD test).
- Ventilation drawings + fan schedule + capture verification.
- FSANZ logs (temps, cleaning), staff heat‑risk training records.
- Manufacturer manuals and service intervals for each appliance.
From design to sign‑off — a simple compliance workflow
1) Concept & planning
Confirm planning controls (LGA/state), energy targets and tenancy constraints. Decide on gas/induction mix and electrical capacity.
2) Ventilation design
Engineer the hood and make‑up air to AS 1668.2 for the chosen line; model heat load and fan power.
3) Gas design
Licensed gasfitter sizes pipework, valves and regulators; verify gas type and total connected MJ/h.
4) Install & commission
FFD tests, leak test, set pressures; electrical isolation and RCDs for electric/induction units; witness test where required.
5) Certification & handover
Issue compliance certificate/plate; provide O&M manuals; deliver staff training on safe operation and heat risk.
Common non‑conformances (and the fast fixes)
| Issue | Why it fails | Fix |
|---|---|---|
| No flame‑failure device (FFD) on burners | Safety fundamental under AS/NZS 5601 | Fit FFD‑equipped appliance; verify shut‑off during test |
| Undersized make‑up air | Spillage and poor capture; staff discomfort | Engineer supply air to hood spec; balance exhaust/supply |
| Improvised flexible hoses/pigtails | Not rated or incorrectly installed | Replace with compliant assemblies; secure against strain |
| Missing certification | Insurer/council evidence gap | Obtain certificate from licensed gasfitter; file in audit pack |
Designing a hybrid line — keeping the wok, gaining the savings
For many venues, the sweet spot is a dual‑fuel line: retain a high‑heat gas wok bank for that flame‑licked profile, but shift grills, griddles, pasta cookers or sauté stations to induction/electric. This reduces hood loads and staff heat exposure, and builds a path to full electrification without disrupting signature dishes.
What to move electric first
- Grill/griddle — high efficiency and consistent sear on induction planchas.
- Stock/sauce — induction hob with precise low‑end control.
- Combi‑oven — precise humidity/heat replaces multiple gas ovens.
What to keep gas (if policy allows)
- Wok burners for show‑cooking and breath of the wok.
- Specialty burners that rely on open flame contact.
- Chinese Wok Burners — chimney & duckbill, 1–3 burners
- Commercial Induction Cookers — benchtop, wok & series units
- Combi Ovens — steam, roast, proof with one box
- Commercial Ovens (all) · Cooktops with Ovens
- Hot Display Cabinets / Hot Bars — ≥ 60 °C holding with GN pans
- Bain Maries — wet/dry heat service lines
Case study — “Future‑proofing a Melbourne dining room with a dual‑fuel retrofit”
Setting: 120‑seat CBD restaurant with an aging gas line; tenancy requires ESD reporting. Kitchen runs a 3‑wok bank, griddle, pasta cooker and two deck ovens. The owner wants to control summer heat, reduce bills and avoid a last‑minute compliance scramble on the next refurbishment.
What we changed
- Kept a 2‑wok gas station (duckbill + chimney) for signature stir‑fries; decommissioned the third wok.
- Shifted the griddle and pasta cooker to high‑output induction modules (three‑phase).
- Swapped one deck oven for a combi‑oven with humidity control for better yield and night roasting.
- Re‑engineered the hood to AS 1668.2 for the new load; added variable‑speed fans linked to demand.
- Re‑did gas pipe sizing and issued a fresh AS/NZS 5601 compliance certificate after pressure tests.
Results (first 3 months)
- Exhaust volume and make‑up air energy dropped notably at idle/low‑load periods.
- Pass temperatures fell ~4 °C during summer dinner service; staff fatigue complaints fell.
- Menu kept its flame‑driven wok notes; consistency improved on grill and proteins.
- Audit pack (gas certificate + hood schedule + FSANZ logs) simplified insurer and landlord sign‑offs.
Your numbers will vary by shell constraints, tariffs and menu. The key is early coordination between chef, fitter and HVAC engineer.
FAQs — straight answers to project questions
1) Will “gas bans” shut my existing restaurant?
No. Current measures target new connections or new developments. Existing connections and appliances generally continue, subject to normal safety and maintenance obligations. Check local planning controls before major alterations.
2) Can we still install a gas wok in 2025?
In many jurisdictions, yes—if planning controls allow and installation meets AS/NZS 5601 with compliant ventilation. In some LGAs (e.g., City of Sydney from 2026/2027), new projects are driven to all‑electric systems, with limited exceptions. Get written planning advice for your site.
3) What paperwork must I keep on file?
Gas compliance certificate/plate, commissioning results (pressures, FFD), ventilation calculations and fan schedule, FSANZ logs, manuals and service intervals. Keep them together as an audit pack.
4) How do we reduce hood size without losing performance?
Move suitable stations to induction; use side‑panels and proper overhang; specify demand‑controlled fans; keep appliances under the canopy footprint. Size to AS 1668.2 with a competent HVAC engineer.
5) Is induction really faster than flame?
For flat‑bottom cookware, yes—high, direct pan coupling makes it exceptionally quick and repeatable. For round‑bottom woks and show‑flame cooking, gas still leads on flavour and theatre.
Pillar & cluster — build lasting authority
This article anchors our “Cooking Energy & Compliance” pillar. Related cluster articles you can read next:
- “Commercial Deep Fryers (Australia): ENERGY STAR, Oil Life & FSANZ Compliance”
- “Induction Wok vs Gas Wok: Performance, Ventilation and Whole‑of‑Life Cost”
- “Kitchen Ventilation under AS 1668.2: Capture, Containment & Heat‑Stress Control”
Free “Gas Compliance & Electrification Readiness” review (15‑minute reply)
Send us your line drawing or kitchen photos. We’ll map your appliances against AS/NZS 5601 and AS 1668.2, highlight quick safety/efficiency wins, and give you a staged plan to shift grills/ovens to electric while keeping your wok performance. We’ll also include a shortlist from our categories:
Official sources & further reading (stable links)
- ACT Government — regulation to prevent new gas connections from 8 Dec 2023 (media release).
- Victoria — Gas Substitution Roadmap & planning amendment VC250 (phasing out new residential gas connections from 1 Jan 2024).
- City of Sydney — All‑electric buildings news: controls from 1 Jan 2026 (indoor gas in new residential) and extension from 1 Jan 2027 (new large commercial, hotels, serviced apartments).
- AS/NZS 5601.1:2022 — gas installations (Energy Safe Victoria overview & FAQs).
- AS 1668.2 — mechanical ventilation (Standards Australia update; AIRAH best‑practice guide referencing the standard).
- FSANZ — Food Safety Standards Chapter 3 & Standard 3.2.3 Food Premises and Equipment (Safe Food Australia guide).
- Safe Work Australia — Working in heat guide.
Last updated: . This article is general information; always consult licensed practitioners and your local regulator before purchasing or installing equipment.
