The difficult choice between a professional gas range and an electric range
One of the most important decisions in a restaurant is the choice between a professional gas or electric range. This decision can have a significant impact not only on the cooking process, but also on the overall management of the restaurant, operational efficiency and energy costs.
Both alternatives have advantages and disadvantages, and the choice of one over the other depends on several factors, including the specific needs of the restaurant, the budget, the availability of energy resources and, of course, the personal preferences of the chefs.
The advantages of professional gas ranges
Professional gas cookers allow chefs to understand at a glance the intensity of the heat they are applying to food by simply checking the visible flames. They also offer instant response to commands. The burners light up quickly and can be adjusted instantly, allowing the flame to be set as required. This allows for greater efficiency during operation, reducing waiting time and improving the speed of food preparation.
Gas ranges are very versatile. As mentioned above, the flames can be easily adjusted to suit different cooking techniques. This flexibility allows chefs to create a wide range of dishes to suit different menu requirements.
In general, the running costs of a gas cooker are lower than those of an electric range, as natural gas is often cheaper than electricity.
Gas ranges allow you to use the pan-frying technique, which is not possible on electric cookers because the plates tend to scratch, turning white and damaging the protective enamel.
The advantages of professional electric ranges
One of the main advantages of this cooking system, and induction in particular, is its energy efficiency. The system heats the pots and pans directly because they are in direct contact with the work surface, significantly reducing heat loss compared to professional gas hobs. The latter actually distribute more heat by heating the outer parts of the pan as well as the base. This keeps the kitchen cooler and improves staff comfort.
Electric ranges offer great precision in temperature control: models are equipped with switches or energy regulators that can be used in different positions (from zero to…), allowing the exact setting of the desired kW energy flow. This precision is particularly useful for delicate cooking techniques that require strict heat control, such as low temperature cooking.
The surfaces of electric ranges are smooth and flat, making cleaning much easier and quicker than on gas ranges with grills and nozzles. Simply wipe the surface with a damp cloth to remove any food residue or splashes.
Desco professional ranges
Desco offers a wide range of professional gas and electric ranges. The gas models can be equipped with 2, 4 or 6 burners. Heating is provided by traditional single-crown cast-iron burners with adjustable power or by high-power single-crown brass burners with two lines of flame and adjustable power. The hob is made of cast stainless steel with a removable basin for cleaning or with an airtight top. The pan supports are individual for each burner for easy manoeuvrability. They are made of cast iron with a matt black RAFF enamel finish that protects them during use and makes them durable. A thermocouple safety system is installed to ensure the safety of professional gas cookers.
Electric ranges can be equipped with 2, 4 or 6 cast iron plates with adjustable power. The cast stainless steel cooktop ensures that the hotplates are perfectly housed, eliminating the risk of spillage. Every corner is rounded to make cleaning quick and easy. A temperature limiter ensures safety.
