Cooking without gas is no longer a limitation—it’s an evolution. Today, commercial kitchens can operate entirely on electric-based technologies, the most common being induction cooktops, to advanced electric combi ovens.
Microwave-safe packaging ensures even heat distribution, while standardized heating instructions deliver consistent results. In most cases, the food only needs reheating rather than cooking, eliminating the need for gas. This combination of pre-processing, freezing, and appliance compatibility enables consumers to prepare meals quickly using electric devices.
I think many people think that cooking with gas is more efficient or has a higher heating point (resulting in quicker cooking times), but you might be surprised to know that heating an induction pan or pot is actually quicker than using gas stoves. Ashish from Masaladlab (on Instagram) made a reel about this. Check it out.
To start, given our current situation, getting a small induction or electric stove and experimenting with it isn’t a bad idea. You’ll find that it’s quite easy and less expensive than you think. If budget permits, an air fryer too to replace some of the shallow-fried items we make at home.
In a professional kitchen, gas gives us speed and a kind of instant feedback. We turn it up and we see it. We turn it down and we see that too. A lot of our instincts are built around that visibility. If you have a well set up induction or electric stove, you can cook any form of Indian food just as you would with a gas stove. Many Indians living abroad have adapted to this cooking style over the past decade, so it’s not as difficult or scary as you might think.
The adjustment is mostly mental. In the beginning, things feel slightly off. We overshoot temperatures, we hesitate, we second-guess ourselves. But that settles once we spend some time with it and the hand adjusts. Electric flat tops feel more familiar, but they’re slower. They work well for steady cooking, but they don’t respond quickly when service gets busy, so they can feel restrictive in a high-pressure environment.
Ovens, especially combi ovens, are something we still don’t use enough in India. They’re extremely reliable when we’re cooking at scale and allow for a level of consistency that’s diffi cult to achieve otherwise. The trade-off is that they ask us to think ahead. They don’t allow for the same kind of last-minute adjustments that a burner does.
And then there’s wood and charcoal, which we still use, but very intentionally. Not as a default, but when we want that layer of smoke or a bit of unevenness.
Flavour comes from transformation. Browning, reduction, the way spices open up, the way fat carries aroma, the way ingredients change over time. Looked at more closely, these are all chemical processes. Caramelisation, the Maillard reaction, extraction, fermentation. They don’t depend on gas itself. They depend on how heat is applied.
There’s also a more cultural assumption that removing gas somehow takes away authenticity. But authenticity has never really been about fuel. It’s about memory, technique, and intent. That part doesn’t change.
What is changing now is that kitchens are being pushed to think more consciously. Energy costs are rising, sustainability is becoming harder to ignore, and even basic working conditions are part of the conversation.
A full transition to a gas-free kitchen would depend on a combination of infrastructure, awareness, and mindset shift.
- Reliable Electricity Supply: Consistent power availability is essential for uninterrupted cooking.
- Appliance Accessibility: Wider availability of efficient and affordable induction cooktops and electric ovens.
- Consumer Awareness: Educating users about benefits like safety, efficiency, and long-term cost savings.
- Cookware Compatibility: Transition to induction-friendly utensils where required.
- Behavioral Shift: Moving away from the emotional attachment to flame-based cooking and embracing precision-driven methods.
The transition is already underway in urban India, especially in modern homes and professional kitchens. As technology becomes more accessible and energy ecosystems improve, gas-free kitchens will move from being an alternative to becoming the norm.
Readd the full story that first appeared in Deccan Chronicle dated 23 March, 2026 here:
Leave a Reply