{"id":4796,"date":"2026-09-09T11:00:00","date_gmt":"2026-09-09T09:00:00","guid":{"rendered":"https:\/\/www.pilsa.com\/info\/?p=4796"},"modified":"2026-09-04T13:44:51","modified_gmt":"2026-09-04T11:44:51","slug":"cocinas-industriales-gas-induccion-o-electrica-como-elegir-la-adecuada","status":"publish","type":"post","link":"https:\/\/www.pilsa.com\/info\/en\/cocinas-industriales-gas-induccion-o-electrica-como-elegir-la-adecuada\/","title":{"rendered":"Cocinas Industriales: Gas, Inducci\u00f3n o El\u00e9ctrica, C\u00f3mo Elegir la Adecuada"},"content":{"rendered":"\n

Choosing the commercial kitchen for a hospitality business is one of the decisions that mostinfluences day-to-day operations. It affects work speed, energy consumption,maintenance, and profitability. The most common question among those setting up or renovatinga kitchen is always the same: gas, electric, or induction? In this guide, we review thedifferences between the three types, how many burners and what power each business needs, and whatfactors to consider before buying. <\/p>\n\n

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What Is an Industrial Kitchen?<\/strong><\/p>\n\n

When we talk about commercial kitchens, we\u2019re referring to the stoves used for cookingin a professional setting, whether as standalone units or integrated into a modular cooking line. They are designed to operate for many hours a day at a high intensity:boiling, saut\u00e9ing, reducing, browning, or simmering in containers of various sizes, repeatedly and withoutlosing performance during peak service times. There are three main types based on their technology: gas, electric, and induction. All three arecommonly found in bars, restaurants, cafes, central kitchens, cafeterias, foodtrucks, and food preparation areas, although each is better suited to a specific type of operation. <\/p>\n\n

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How Many Stoves Does Your Business Need?<\/strong><\/p>\n\n

There is no standard number of burners: it depends on the size of the establishment, the type of menu, andthe volume of diners. As a general guideline: a tapas bar typically uses 2 medium burners; a caf\u00e9 serving basic dishes uses 2 burners plus one large one; a restaurant witha varied menu needs between 4 and 6 burners of different sizes; a medium-to-high-volume operation or one offeringa daily special usually requires 6 large burners; and a food truck with a limited menu canget by with 1 or 2 compact burners. <\/p>\n\n

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How much heat does each burner need?<\/strong><\/p>\n\n

Power is measured in kilowatts (kW) and determines how quickly food heats up, but it alsoaffects energy consumption. A small burner, ranging from 1.5 to 3 kW, is sufficient for small saucepans, frying pans, or20-cm pots. A medium burner, ranging from 3 to 5 kW, is suitable for casseroles and pots measuring 30\u201335 cm. A large burner, ranging from5 to 8 kW, is designed for large-volume pots, paella pans, or industrial kettles. It\u2019s a good ideato have at least one large burner if the business prepares soups, stews, or pasta inlarge quantities; in small kitchens, it\u2019s preferable to prioritize medium-sized burners. <\/p>\n\n

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Gas, Electric, or Induction: The Real Differences<\/strong><\/p>\n\n

Gas stove.<\/strong> It offers an immediate heat response and direct visual control of the flame, andis compatible with any type of cookware. It continues to operate during power outages,making it particularly reliable for continuous operation. On the other hand, it requires moremaintenance and cleaning of burners and grates, as well as a certified technical installation. It is thetraditional choice for restaurants that use high heat and have consistent volume, such as steakhouses,grills, or Mediterranean cuisine. Electric stove. It is <\/strong>easier to install and operates more reliably, with lessresidual heat in the work area than a gas stove. Its drawback is a slowerinitial heating time, and it stops working during a power outage. It is commonly used in smallkitchens, hotels, cafes, and food trucks, where convenience and cleanliness are prioritized overraw power. Induction cooktop.<\/strong> It is the most energy-efficient option and the easiest to clean andmaintain, in addition to generating less heat in the kitchen. It requires compatible cookwareand its initial cost is usually higher. Current models reach power outputs ofup to 5,000 W and, in many cases, can operate without requiring a three-phase electrical installation,making them a solid alternative when there is no access to gas or when precise temperature controlis a priority. In practice, many kitchens combine gas and induction by station, assigning eachtechnology to the cooking technique that best suits it. This hybrid setup allowsto balance speed and efficiency when preparing extensive menus or dealing with variable service peaks. <\/p>\n\n

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Do you need a three-phase installation?<\/strong><\/p>\n\n

It depends on the type of stove and its total power rating. Many electric and induction stovesoperate on single-phase power (230 V) when their power rating does not exceed 5,000 W. However,if the premises will have several high-power appliances\u2014stove, oven,and dishwasher\u2014a three-phase line (400 V) will likely be required. Before making a decision, it\u2019s a good idea toconsult with a licensed electrician and verify the contracted power capacity for the premises. <\/p>\n\n

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Tips for Making the Right Choice<\/strong><\/p>\n\n

Beyond the technology, it\u2019s best to size the kitchen based on actual peak production rather thanaverage service levels: a line that performs well on average may fall short duringpeak hours if the cooking capacity can\u2019t keep up. It\u2019s also important to consider the techniques that account forthe bulk of the work\u2014grilling, frying, stewing, and batch cooking\u2014as well as the flow ofmovement in the kitchen to avoid cross-contamination and wasted time, and ventilation, which mustbe sized according to the actual thermal load. If the business plans to grow, a modular kitchenmakes it easier to adapt the layout in phases without oversizing it from the start. The most common mistakes when designing a commercial kitchen are calculating based on average capacity rather thanpeak capacity, failing to plan the workflow, underestimating dishwashing needs, and choosing technology withoutconsidering the available electrical or gas infrastructure.<\/p>\n\n

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Conclusion<\/strong><\/p>\n\n

No single technology is inherently better than another: the right kitchen depends on the actual volumeof work, the cooking techniques used on your menu, and the space available at your location. Gasremains a solid choice for high-volume operations and high heat; electricworks well for small kitchens with simple setups; and induction is gaining ground where efficiency, cleanliness, and temperature controlare prioritized. At Pilsa<\/strong>, we help every HORECA business identify thecooking line that best fits its actual operations. <\/p>\n\n

Check out our selection of gas, electric, and induction commercial stoves, and find the right equipment for your business at: www.pilsa.com\/105-maquinaria.<\/a><\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Choosing the commercial kitchen for a hospitality business is one of the decisions that mostinfluences day-to-day operations. It affects work speed, energy consumption,maintenance, and profitability. The most common question among those setting up or renovatinga kitchen is always the same: gas, electric, or induction? In this guide, we review thedifferences between the three types, how … Read more<\/a><\/p>\n","protected":false},"author":7,"featured_media":4791,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"iawp_total_views":3,"footnotes":""},"categories":[98,100,1],"tags":[354,352,355,351,353],"class_list":["post-4796","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","category-consulting","category-sin-categoria","tag-industrial-gas-stove","tag-industrial-induction-cooktop","tag-industrial-kitchen-burners","tag-professional-electric-stove","tag-types-of-professional-kitchens"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts\/4796","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/comments?post=4796"}],"version-history":[{"count":1,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts\/4796\/revisions"}],"predecessor-version":[{"id":4797,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts\/4796\/revisions\/4797"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/media\/4791"}],"wp:attachment":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/media?parent=4796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/categories?post=4796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/tags?post=4796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}