Gas cooking appliances have been a staple in commercial kitchens for many years. However, the government has a commitment to developing a plan that will instigate change as it sets out a long-term pathway to phasing out fossil gas (natural gas) in New Zealand. This opens a wider discussion into what renewable gas market developments may be available in the future, and also what alternatives the industry could work with now.
Natural gas is known for its quick heating and precise temperature control, making it ideal for high-heat cooking methods such as sautéing, grilling and deep-frying. Gas also has a more natural feel to it, which some chefs prefer. It can be used with a wide variety of cookware, including cast iron and aluminium. Additionally, gas is typically less expensive than electricity, making it a more cost-effective option for commercial kitchens.
However, gas cooking releases carbon monoxide and nitrogen oxides, which are harmful to the environment and along with other environmental factors around their extraction and transport can contribute to air pollution.
In light of the country’s commitment to reducing gas emissions, the gas industry is exploring a range of scenarios for the future of gas. This is a longer-term vision looking at alternatives such as hydrogen, biogas and blends of different gases
Future options available could include:
• Renewable hydrogen gas (made from renewable energy and water) which can be used on its own or blended with natural gas to reduce carbon emissions.
• Biogas and renewable natural gas that are produced through the breakdown of organic waste.
• BioLPG, produced from biomass (e.g. forest, crop or farm waste) is chemically identical to LPG and a direct energy replacement for BBQ or LPG appliances.
• Renewable DME (dimethyl ether) that can be used as a replacement for, or blended with, LPG.
Induction cooking has been gaining popularity overseas in recent years due to its energy efficiency and safety features. Induction cooking uses magnetic fields to heat the cookware directly, which means that the cooktop itself does not get hot. This makes it safer to use and reduces the risk of burns. Additionally, induction cooking heats up quickly and provides precise temperature control, similar to gas. It can also be used with a wide variety of cookware, including cast iron, stainless steel, and induction-compatible aluminium.
Induction cooking is considered a more environmentally friendly option than gas, as it is more energy efficient and does not produce harmful emissions. Despite the benefits, the uptake for induction has been slow in New Zealand as a main cooking source. It is, however, a popular choice for buffet service, and banqueting equipment and some kitchens do employ a low-power portable induction cooker, as these are relatively cheap.
One major drawback of induction cooking is that it is more expensive than gas, both in terms of the cooktops and the compatible cookware. Additionally, some chefs may find the lack of a flame to be less visually appealing.
In terms of energy efficiency, induction cooking is the clear winner. It is estimated that induction cooktops use around 70 per cent of the energy that gas cooktops do, which can result in significant cost savings over time. This is partly because induction cooktops only heat the cookware and not the surrounding air, which can make a big difference to the environment in a busy commercial kitchen. The lower operating temperature of the kitchens has been a determining factor in the uptake of induction in high-end kitchens. This energy efficiency also translates to a reduction in carbon footprint and a lower environmental impact.
When it comes to safety, induction cooking is also a safer option than gas. As mentioned earlier, the cooktops do not get as hot, which reduces the risk of burns. Additionally, induction cooktops have automatic shut-off features that can prevent fires and other accidents.
Another benefit of induction cooking is that it can be controlled remotely and with a lot more precision, which makes it easier for chefs to manage multiple stations at once. This can be especially useful in large commercial kitchens where many cooks are working at the same time. Induction deep fryers hold a more stable heat and return to a cooking heat faster than gas, and the temperature control of some devices allow for such precise control that it can be used for sous vide cooking and is a superior way of hot-holding items, such as sauces.
Both gas and induction cooking have their own unique benefits and drawbacks, including environmental impacts. Gas is a more traditional option with a proven track record and is less expensive. However, it releases harmful emissions and there is a long-term plan by government to transition away from the use of fossil fuels. On the other hand, induction cooking is more energy efficient, safer and has a lower environmental impact. Ultimately, the choice between gas and induction cooking will depend on the specific needs and preferences of each commercial kitchen, but it is worth considering the environmental impact of the cooking method chosen.
WHAT IS THE FUTURE FOR NATURAL GAS?
Are natural gas and LPG connections being banned?
No, you can still connect to both. Gas connections are not banned. In 2021, the Climate Change Commission recommended government consider a date to end new connections. The government has not acted on this advice by way of a ban.
Will natural gas be turned off in the next few years?
There is no ban on gas connections or delivering gas and LPG to New Zealand homes and businesses and the expectation is that natural gas and LPG will continue to be delivered to connected consumers for some time. Natural gas alone currently powers over 19,000 businesses and industrial users, such as restaurants, hotels, hospitals and steel makers. Natural gas is also used to generate around 14 per cent of electricity annually.
Will gas prices increase substantially in the coming years?
Moving to renewable energy is likely to increase the cost of all types of energy. Renewable gases are likely to be more expensive than today’s gas, but gas energy is expected to remain good value and competitive with renewable electricity.
Can I buy a new gas appliance with confidence?
Absolutely. If you currently own an appliance that uses natural gas or LPG, you can have confidence that you’ll be able to use it for its expected lifetime (typically up to 15 years). Blending gases will be an important part of the journey as the industry scales up to low and zero-carbon gas energy, and most modern gas appliances are already able to run on a blend of natural gas and renewable hydrogen gas (up to 20 per cent) or Biogas. Newer compatible appliances will become widely available in the transition towards a more renewable gas energy future.
When will new renewable gas be available?
Future gas blending trials are already underway with the goal of introducing blended gas energy by 2025. Just like today’s gas, these new gases will be subject to rigorous safety protocols and standards before they are available.
Source: futuresure.co.nz