First of all, your talented chef will want to cook delicacies and masterpiece dinners on a gas stove. That’s because gas provides heat faster, it cools faster and it’s much easier to regulate during the cooking process. Gas rings, which are set high above the stovetop and have a hole in the center, provide heat that radiates across the entire pan, unlike electric cooktops that require flat-bottom pans that still manage to cook unevenly.
Using a gas cooktop gives the chef freedom in creating delectable meals and treats quickly and efficiently for your patrons. Besides on-point temperature and on/off heat control, gas cooking is more energy-efficient, meaning there are lower operating costs and that means more profits.
But, there are federal, state and local ordinances and regulatory requirements that need to be followed before your chef can begin cooking. Not fulfilling these obligations can lead to a ruined reputation if something happens that causes injury. These requirements mean that your gas line and equipment need expert installation and regular maintenance to protect everyone at your restaurant.
Paul the Plumber can help you if you are planning to enter the restaurant business. He can make sure the necessary gas line and related equipment are installed properly in your building. Contact him for his expertise in both installing and maintaining gas lines and equipment for commercial kitchens.