Electric kitchens a new normal for hotels amid increasing LPG cost

Jaipur: What began as a temporary response to LPG shortages has now evolved into a long-term shift in the hospitality sector, with hotels and restaurants across Jaipur increasingly replacing gas-based cooking with electric equipment amid rising fuel costs and lingering supply constraints.

The transition was initially triggered during March and April when disruptions in global energy supplies linked to the West Asia crisis led to shortages of commercial LPG. Faced with sharply curtailed allocations, many hotels were forced to adopt electric alternatives to keep their kitchens operational.

Months later, even as supplies have partially recovered, soaring LPG prices are accelerating the move towards electric cooking. Industry players estimate that electric appliances now account for anywhere between 40% and 80% of cooking operations in many hotel kitchens, depending on the hotels.

Hoteliers said LPG allocations had at one stage fallen to nearly 20% of their normal demand, compelling businesses to invest in induction cooktops, electric griddles, fryers and other equipment. Although supplies have since improved to around 70% of previous levels, many hotels find few reasons to revert to gas-heavy operations.

“Initially, the shortage of LPG forced us to explore alternatives. Today, it is the combination of high commercial LPG prices, continued supply limitations and the investments already made in electric infrastructure that is driving the transition,” said Tarun Bansal, who operates five hospitality properties and a bakery.

According to Bansal, who is also secretary of the Federation of Hospitality and Tourism of Rajasthan (FHTR), nearly 80% of the fuel requirements in his kitchens are now met through electricity.

With commercial LPG priced at around Rs 165 per kg, nearly three times the cost of domestic gas, the economics increasingly favour electric cooking.

The transition has required operational adjustments, including the replacement of traditional cookware and training staff to work with electric systems. However, hoteliers say the benefits extend beyond cost savings. Electric kitchens generate less heat, require less maintenance, and offer greater precision in temperature control.

“Once the staff becomes familiar with the settings, induction cooking is highly efficient and consistent. For us, it is no longer an alternative—it has become the new normal,” said hotelier Vipul Maini.

Despite the growing adoption of electric cooking, LPG continues to play a critical role in certain applications. Traditional sweets and some specialised dishes still require flame-based cooking, where chefs prefer the flexibility and responsiveness of gas burners.

“For preparations such as halwa and certain desserts, the ability to quickly vary heat levels remains important, making LPG difficult to replace entirely,” Main added.

Industry representatives say most establishments are likely to continue with a hybrid model, retaining LPG as a backup in case of power cuts while steadily expanding the use of electric equipment.